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A simple, delicious berry bakewell cake with fresh berries and almonds – perfect served with custard.

Berry bakewell cake

A couple of weeks ago I posted the recipe I use for my bakewell tart – I adore bakewell tart and its the perfect dessert for a summery evening but I had a thought, sometimes using pastry, or even just making the pastry is effort and I can’t be dealing with that when I am in a rush. Therefore, the berry bakewell cake was born.

This cake is a marriage of a classic sponge, with almonds and fresh berries. It really is that simple. It’s the rare cake that I decided to leave alone, and not decorate with some sort of frosting, because the simplicity of this one really wins.


The sponge mix has a standard mix of butter, sugar, flour and eggs, with some ground almonds, vanilla and milk added in. You’d think it might mess with the baking of the sponge, and it just doesn’t! It gives it a wonderfully delicious texture and it’s still so light and utterly scrumptious. Once you have added in the ground almonds, the mix becomes veryyyy thick, but the addition of the fruit brings back the moisture that you need. 

  • Butter – you can use a baking spread or room temperature unsalted butter
  • Sugar – I tend to use caster sugar as a standard in this cake, but golden caster is lovely as well. 
  • Eggs – I used medium eggs in nearly all of my baking but 2-3 large should also work 
  • Flour – self raising flour of course!
  • Ground almonds – this is what makes it so utterly tasty 
  • Vanila – an added optional sweetness 


For this cake, you can use whatever berry you like really. I went for raspberries and blueberries because they were what I had in the fridge. Raspberry is classic with bakewell, but I have made this cake with all blackberries, all blueberries, all raspberries, etc etc.

It really is entirely your choice! Personally, my favourite mix is the raspberry and blackberry as I have said, but I have made this many times and also mess around with other fruit! I also do use fresh fruit, but you could try frozen.. it may just take longer to bake because of the extra moisture.

You can either add half of the cake mix into the tin, and layer on some berries, and then add the rest of the mix, or you can just fold all of the fruit through the mixture and pour into the tin. Luckily, because of the almonds, the fruit doesn’t sink too much. 


The wonderful part of this recipe is that it is very simple to make – bung all the ingredients for the cake in a bowl and mix until its ready – it takes less than a minute to mix together it’s THAT easy. I add some almonds on top of my sponge as they toast during baking and I adore it, and it’s also a little bit of decoration. 

The final touch to this cake is a little sprinkle of icing sugar, but that’s obviously optional; It just makes it look very pretty. You can serve this cake with anything you fancy… extra fruit, custard, cream or whatever! As long as you love it.

Berry Bakewell Cake!

A simple, delicious berry bakewell cake with fresh berries and almonds - perfect served with custard.
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Bakewell
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling time: 1 hour
Total Time: 2 hours
Servings: 8 Slices
Author: Jane's Patisserie


  • 150 g unsalted butter
  • 150 g caster sugar
  • 150 g ground almonds
  • 150 g self raising flour
  • 3 medium eggs
  • 2 tbsp whole milk (optional)
  • 1/2 tsp vanilla extract (optional)
  • 250 g berries (125g blueberries/raspberries)
  • 25-50 g flaked almonds
  • 1 tbsp icing sugar


  • Preheat the oven to 180ºc/160ºc fan and grease and line a deep 8″/20cm cake tin
  • Add your butter, sugar, flour, ground almonds, eggs, milk and vanilla to a mixer, and beat until smooth!
  • Spread half of the mixture on the bottom of the tin – spread the berries on top of the first half of the mixture, then spread the rest of the cake mixture on top
  • Sprinkle the cake with the flaked almonds and bake in the oven for 50 minutes or until a skewer comes out clean
  • Leave to cool on a wire rack and sprinkle with the icing sugar – serve!


  • This cake will last for 3-4 days at room temperature
  • This cake can be served with whatever you fancy... cream, ice cream, custard etc
  • You can use whatever berries you like, just stick to 250g maximum
  • You can freeze the cake for 3+ months easily
  • I use this cake tin in my recipe 


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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Lorraine on July 14, 2023 at 6:01 pm

    Hi team jane
    Can this be turned into muffins? Using tulip cases??

    • H on January 4, 2024 at 3:43 pm

      5 stars
      Absolutely yes.
      They also take a lot less time to cook.

  2. Kirsty Hill on June 12, 2023 at 12:45 pm

    This recipe really looks delicious, if I were to use baking spread rather than butter, would it curdle?

  3. Paula on April 27, 2023 at 8:51 am

    Hi! If I were to make this with frozen berries, would I need to defrost them first?
    Looks delicious, can’t wait to try this one!!

    • Jane's Patisserie on May 3, 2023 at 8:10 am

      Hiya! I would just use them from frozen!

  4. Alesia on April 15, 2023 at 4:42 pm

    Is it possible to make it gluten free please? Would I just swap the flour for gluten free or would I need to add something else? Many thanks!!

    • Jane's Patisserie on April 17, 2023 at 1:25 pm

      Hiya! This should be fine, just be sure to check the other ingredients you’re using too! Hope this helps! x

  5. Dhara on January 24, 2023 at 6:12 am

    5 stars
    Hi Jane,
    Love your recipes but all of them are with eggs and we don’t eat eggs so never get to try. But i really loved this recipe. Any idea what can I replace the eggs with? TIA

    • Shazza on April 15, 2023 at 11:49 am

      Look up the vegan recipes they are fab! A firm favourite where I work. You won’t know the difference.

    • Rita Pritchard on April 15, 2023 at 1:25 pm

      There are lots of replacements for eggs, including apple sauce, flax seeds and commercial ones. Google egg replacement for information

    • Jenine on April 15, 2023 at 2:03 pm

      She has vegan cakes….

  6. Zena Simpson on December 15, 2022 at 9:22 am

    I’ve only got semi skimmed milk – will this be OK to use or not? Thankyou!

    • Jane's Patisserie on December 15, 2022 at 12:54 pm

      Hiya! I always recommend whole milk for the best results. Hope this helps! x

  7. Kiran on May 28, 2022 at 6:03 pm

    HI, can i use jam instead of the berries?

    • Tracy on April 16, 2023 at 8:39 am

      I make a bakewell cake using raspberry jam in the middle just as Jane has added the berries it always turns out great. I’d give it a go.

  8. Kate on March 26, 2022 at 10:52 pm

    Fresh berries not great at the moment, have you tried using frozen berries? I always have a mix in the freeze when fresh are not in season, but wouldn’t want to ruin the cake if frozen is not suitable

    • Jane's Patisserie on March 30, 2022 at 3:31 pm

      Hiya! I personally have not tried this, however it is definitely worth a go! Let me know the outcome! x

    • Laura on September 15, 2022 at 9:27 pm

      Did you try frozen? I have a bag of frozen berries to use up x

    • Valerie on December 10, 2023 at 11:11 am

      5 stars
      I did mine with frozen berries and it turned out well. I have some left so I’m going to make one again but will swap golden sugar with white one.

  9. Christine on December 22, 2021 at 3:52 pm

    5 stars
    I’ve just made this cake and I’ve put apple and berries in it I want to keep it for Xmas, what is the best way to keep it fresh and how long will it keep, thanks

  10. Dolores Mc Manus on June 4, 2021 at 5:30 pm

    Just made this with strawberries Jane absolutely delicious thank you for another amazing recipe .x

    • Jane's Patisserie on June 7, 2021 at 4:25 pm

      You are very welcome xx

  11. Dolores on June 3, 2021 at 8:33 pm

    Hi Jane when I click for Bakewell tart it says page not found and cannot find on your blog

    • Jane's Patisserie on June 4, 2021 at 10:15 am

      Hey, unfortunately I had to remove the post but I hopefully will upload it again soon xx

  12. Jeanne on May 19, 2021 at 11:37 am

    5 stars
    I had some apricots I needed to use up so tried them in this instead of berries and it was delicious! So simple and so delicious! Thank you 😊

    • Jane's Patisserie on May 19, 2021 at 1:22 pm

      Ooo how lovely! I am so glad you enjoyed xx

  13. Sara on April 9, 2021 at 10:43 pm

    5 stars
    Hi Jane,
    Thank you so much for this delicious recipe! I absolutely love it and it is beautifully written.

    I didn’t do so great though. Please excuse my essay below.

    The only differences I made were I added extra 2 teaspoons of almond extract and also I didn’t have any flaked almonds to put on top because my local store ran out of stock. I baked it for 50mins and the toothpicks came out clean so I thought it was perfect. I waited for it to cool and dusted powered sugar on top, then I began to cut it and it was all soggy in the middle and it was sunk in the middle a bit, but extremely soggy. I think the reason why was I washed the berries before hand and maybe I didn’t dry them well and efficient enough. Do you think that is correct? Please forgive me but I’m not a highly experienced baker. I managed to save a part of it around the outside, and that was absolutely 5* so delicious and moist! Also do you think your recipe would work with glacier cherries?

    • Jane's Patisserie on April 17, 2021 at 2:52 pm

      Hey! Yes it sounds under baked due to moisture and yes you can use glacier cherries xx

  14. Sheila on March 20, 2021 at 5:32 am

    5 stars
    Hi Jane
    Love the Berry Bakewell cake, so yummy! I love Bakewell tart & clicked the link for your recipe but it just comes up as an error message. Is it possible for you to upload your recipe again for Bakewell tart please?. Thanks very much.

  15. Sonia Rai on January 24, 2021 at 11:00 am

    Hi Jane. This is very yummy. Thanks for the recipe.
    Can I freeze it (once baked and cooled)?

  16. Reena Taglani on December 28, 2020 at 1:41 pm

    Hi Jane
    I want to make this as a celebration cake with 2 8inch tins and perhaps cream in the middle. Any suggestions on how to do this? X

    • Jane's Patisserie on December 30, 2020 at 11:52 am

      I would double the recipe and split between the two (As one layer is for one 8″ tin anyway) and then fill with whatever you fancy! x

  17. Paula on October 28, 2020 at 4:06 pm

    5 stars
    Hi Jane
    This is definitely one of my favourite cakes! I would like to make it a square one so do you think a 20cm/8 inch square tin would work? Thank you!

    • Jane's Patisserie on October 28, 2020 at 4:10 pm

      Usually a square tin is equal to a round that is 1″ bigger… so an 8″ round is actually a 7″ square (for best results) or just increase the recipe slightly! x

  18. Laura Pollard on September 27, 2020 at 12:26 pm

    Hi Jane, could I use fresh cherries in the middle along with raspberries?

  19. Zee on September 4, 2020 at 10:24 pm

    Hi Jane, in the recipe you’ve mentioned, Add your Butter, Sugar, Flour, Ground Almonds, Eggs, Milk and Vanilla to a mixer, and beat till smooth!
    – Does it mean put them all together at ones and beat? If yes for approximately how long in the mixer?
    – or do you mean, in the mixer add butter & sugar mix well, then add egg mix and then flour?

    Could you please explain, as I am waiting to bake this cake.

    • Jane's Patisserie on September 5, 2020 at 8:06 am

      For this one, I just add it all together – but you can do it slower if you wish.

  20. Clodagh Rock on August 29, 2020 at 10:18 am

    Hi jane
    Made this cake the other day.turned out lovely but there was only a hint of almond taste from it.is it ok to add some almond essence

    • Jane's Patisserie on August 29, 2020 at 10:56 am

      Yes of course, if you want more almond definitely add extract!

  21. aisling Kavanagh on August 16, 2020 at 9:48 pm

    5 stars
    Made this to pass a rainy afternoon, used soya butter (lactose intolerant) & gluten free flour (gluten intolerant) had no golden caster sugar so I used the coconut sugar I had oh & forgot the ,vanilla! So basically made this cake on a whim, in a 9inch square pan, it looked very flat & limp going into the oven. But it came out like a golden raspberry & almond goddess! Fab! Defo going to make again

  22. Carey Plummer on August 12, 2020 at 8:50 am

    Hi Jane.
    Love all your recipes. I’m always torn when I see recipes for cakes that use self raising flour then add baking powder. I follow the recipe and the cake sinks all the time. I should go with my gut instinct as I get disappointed when it doesn’t come out right(any ideas as to why). So glad this recipe doesn’t have the addition of B/P. Can I use a 2lb loaf tin for this with the same cooking times?

    • Jane's Patisserie on August 12, 2020 at 1:33 pm

      The sinking doesn’t usually have anything to do with the baking powder (as I have recipes with those ingredients, and they don’t sink) but if you aren’t measuring it correctly or undertaking, it can. The baking time will likely change with a loaf tin!

  23. Poppy on July 22, 2020 at 1:06 pm

    can I use a 9 inch tin? what changes would you advise? thanks

    • Jane's Patisserie on July 22, 2020 at 7:12 pm

      You will need about 1/3 more in ingredients, and to bake for longer! x

  24. Max on June 22, 2020 at 11:10 pm

    5 stars
    I made this with frozen raspberries (slightly thawed, took 65 mins to cook). Friends came round for morning coffee and there was none left for afternoon tea! Delicious.
    Thank you, will definitely make again very soon

  25. Kathleen on June 20, 2020 at 11:02 am

    5 stars
    This cake was amazing – simple but delicious when you just want a treat with a cup of tea – can’t wait to make it again thank you 😊💅🍰🎉

  26. Zoe Collins on June 8, 2020 at 5:04 pm

    I only have large eggs . What would you suggest ? Crack them , beat and take some out? Can’t wait to try it out !

    • Jane's Patisserie on June 8, 2020 at 7:34 pm

      Hey! I would just raise the butter, flour, almonds and sugar to 175g each – it then matches the three large eggs! X

    • Susan on July 8, 2020 at 8:51 am

      Break and weigh your eggs…… then use same quantities of butter, flour, sugar and almonds

    • Jane's Patisserie on July 8, 2020 at 6:27 pm

      You should always weigh your eggs in the shells, rather than out.

  27. Maryam on May 22, 2020 at 9:00 am

    Hi Jane

    Do you think sprinkling a crumbling topping on this cake pre baking would work ?

    Love your recipes!

    • Jane's Patisserie on May 22, 2020 at 7:59 pm

      Hey! Yes it would – can make it take a bit longer to bake though x

  28. Paula Nickols on May 21, 2020 at 9:31 am

    Hi would it be ok to use white caster sugar instead or would this affect the taste?
    Thank you

    • Jane's Patisserie on May 21, 2020 at 4:06 pm

      Changing sugars will change the taste, but it’s only marginal!

  29. Jennifer Taylor on May 11, 2020 at 2:58 pm

    5 stars

  30. Alouette Mills on May 6, 2020 at 1:52 pm

    5 stars
    Hi Jane! Hoping to make this at the weekend – just wondering if you think it would work to dollop jam in the middle instead of/as well as the fresh berries? Thanks!

    • Jane's Patisserie on May 6, 2020 at 2:08 pm

      The jam may sink somewhat but it should be tasty!!

  31. Kim on May 3, 2020 at 8:53 pm

    5 stars
    Made this today and i did swap out the vanilla extract for almond extract it was very easy to make and it tasted lovely not sure what I be making next thank you

  32. Jules on March 29, 2020 at 11:44 am

    5 stars
    I made this cake for my Mom’s 60th birthday as Bakewell Tart is one of her favourite desserts! I was over the moon when I saw you had a recipe for a cake version. It was a MASSIVE hit with her and with the whole family – so so simple to make and so delicious!

  33. Anne on November 30, 2019 at 9:30 am


    Love your site and am working my way through the recipes.

    Could I use almond extract instead of vanilla?

    Thank you.

  34. tracey on April 5, 2019 at 7:24 pm

    Could I do this as a tray bake?

    • Jane's Patisserie on April 6, 2019 at 7:52 am

      Theoretically yes – however, it’s not a large cake at all so you’d probably have to double it at least!

  35. Charlotte on March 30, 2019 at 9:29 pm

    This cake was fab. We had it still warm with some clotted cream. Yum. Thanks for the receipe.

    • nika on August 10, 2022 at 10:56 am

      Hi Jane
      planning to bake this as a friend has got a lot of blackberries from the allotment haha! recipe doesnt say it so i presume in this one we dont melt the butter? Many thanks for all your yummy cakes 🙂

    • Jane's Patisserie on August 16, 2022 at 1:53 pm

      Hiya! No – room temp would be perfect though! Hope this helps! x

  36. Charlie S on January 15, 2019 at 8:28 pm

    Hi if added grated marzipan to the top before cooking do you think it would turn out ok? Have you tried this before?

    • Jane's Patisserie on January 15, 2019 at 10:05 pm

      I’m afraid I haven’t as I’m not a big marzipan fan! X

  37. Paula on September 12, 2017 at 8:44 pm

    Hi Jane! Bakewell tart is my absolute favourite so I am really keen to try this! Have you tried this with frozen fruit or do you think fresh fruit is best? Thank you!

    • Jane's Patisserie on September 13, 2017 at 4:34 pm

      I haven’t personally tried frozen, but I don’t see why it wouldn’t work!

    • Paula on September 13, 2017 at 9:51 pm

      Thank you! 🙂

    • Paula Roberts on October 28, 2017 at 2:52 pm

      Hi- I tried it with Frozen fruit and it worked really well! Absolutely love this cake!

  38. Lara O'Dwyer on January 24, 2017 at 9:09 pm

    Hi Jane, I can use something instead of the almonds as have a nut allergy?

    • Jane's Patisserie on January 24, 2017 at 10:32 pm

      Unfortunately “Bakewell” cakes are based around almonds, so maybe try a different recipe? It’s quite core to this one. Have a look at my Eton Mess Traybake or Wimbledon Strawberry Cupcakes for fruity cake!

  39. Joanna on July 22, 2016 at 6:08 pm

    I love rasberries and berries generally! And the recipe looks so yummy <3 🙂 will try it!

  40. Alyssa's Breakfast Cafe on April 18, 2015 at 1:10 am

    Okay, this just looks and sounds AMAZING <3 I love mixing almond and fruity flavors together. The taste and texture is just incredible. And thank you so much for taking a look at my blog and liking my post 🙂

    • Jane's Patisserie on April 18, 2015 at 1:23 pm

      Its such a wonderful combination isn’t it!! And thank you! And don’t worry about it, I loved your post 🙂 x

  41. urbanmonique on April 16, 2015 at 9:55 pm

    Hey, can I ask you to re-subscribe to http://www.urbanmonique.com? Lost all our subscriber data in relaunch, dangit!

  42. sarahandie on April 12, 2015 at 1:28 am

    This looks so beautiful and so delicous. I may have to bake this sometime in the very near future!!

    • Jane's Patisserie on April 12, 2015 at 8:48 am

      Awwh yay thank you Sarah!! Let me know how it goes if you do!!

  43. A Young Wife on April 12, 2015 at 12:31 am

    This cake is beautiful! The berries look so fresh and the cake so moist. Yum!

    • Jane's Patisserie on April 12, 2015 at 8:47 am

      Thank you so much! That means so much to me 🙂 x

  44. bookboodle on April 11, 2015 at 8:37 pm

    I love cakes with berries – looks delish! 🙂

  45. Malin on April 11, 2015 at 4:57 pm

    This looks great, I’ll try it!

    • Jane's Patisserie on April 11, 2015 at 5:09 pm

      Thank you!! Let me know how it goes if you do 🙂

  46. arlingwoman on April 11, 2015 at 3:14 pm

    Oh, my. Some friends are going to get this for dessert tonight.

    • Jane's Patisserie on April 11, 2015 at 4:15 pm

      Awww yay! Thank you! Let me know how it goes if you do make it!! 🙂

  47. apuginthekitchen on April 11, 2015 at 3:06 pm

    So beautifully spring like, love the berries. YUM!!

    • Jane's Patisserie on April 11, 2015 at 3:09 pm

      Thank you so so much! Love this sort of cake when fruits start coming in to season so well!

    • apuginthekitchen on April 11, 2015 at 3:33 pm

      Me too!

  48. Jess on April 11, 2015 at 2:27 pm

    This cake looks so moist; and warmed up with a scoop of vanilla on top? Perfect.

    • Jane's Patisserie on April 11, 2015 at 3:08 pm

      Thank youuu! I literally just had a piece with vanilla icecream, so delicious!

  49. nikkisuzanna on April 11, 2015 at 1:46 pm

    mmm! mm! . . . .MMM! this looks delicious! ?

    • Jane's Patisserie on April 11, 2015 at 2:01 pm

      Hehehe thank you so much Nikki!! 😀

  50. Renee's Bistro on April 11, 2015 at 11:31 am

    nothing like berry and cake to celebrate spring !!!!

    • Jane's Patisserie on April 11, 2015 at 12:34 pm

      I completely agree!! Such a good combination!

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