Name: Blackberry Shortbread Wedges Recipe
Prep time: 20 min
Cook time: PT-492240H58M14S
Total time: PT-492240H58M14S
Cuisine: American
Ingredients: 3 cups fresh blackberries; Juice of ½ lime; ½ cup granulated sugar; 1/4 tsp ground cinnamon; 1/4 tsp salt; 1 tbsp cornstarch; 2 cups all-purpose flour; ½ cup granulated sugar; 1/4 tsp salt; 1 cup (2 sticks) cold unsalted butter, cut into pieces

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Introduction

This Blackberry Shortbread Wedges recipe combines buttery, crumbly shortbread with a sweet-tart blackberry filling for a delightful dessert. Perfect for summer gatherings or a cozy treat, these wedges offer a beautiful balance of flavors and textures.

A slice of berry pie with three visible layers is shown on a white plate with a brown rim, placed on a white marbled surface. The bottom layer is a light golden brown crust, firm and crumbly. The middle layer consists of a thick, juicy berry filling that is dark red and rich with small seeds, looking soft and slightly glossy. The top layer is a golden crumbly topping broken into irregular clusters resting unevenly over the berry filling. Some berry juice has spilled onto the plate around the pie slice, mixing with scattered crumbs. A few whole blackberries sit beside the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fresh blackberries
Juice of ½ lime
1 cup granulated sugar, divided
2 cups all-purpose flour
1 cup (2 sticks) cold unsalted butter
½ teaspoon cinnamon
½ teaspoon salt, divided
1 tablespoon cornstarch

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease an 8-inch round cake pan to prevent sticking.
Step 2: In a bowl, combine the blackberries, lime juice, ½ cup of sugar, cinnamon, ¼ teaspoon salt, and cornstarch. Mix gently and let the mixture sit while you prepare the shortbread.
Step 3: In another bowl, whisk together the flour, remaining ½ cup sugar, and ¼ teaspoon salt. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture looks crumbly.
Step 4: Press half of the shortbread mixture firmly into the bottom of the prepared pan to form an even layer.
Step 5: Spoon the blackberry filling evenly over the shortbread base, spreading gently to cover.
Step 6: Crumble the remaining shortbread mixture over the blackberry layer, covering as much as possible.
Step 7: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the filling is bubbling.
Step 8: Remove from the oven and allow to cool completely in the pan before slicing into wedges.

Tips & Variations

For a nuttier flavor, add ½ cup chopped almonds or pecans to the shortbread mixture before baking.
If fresh blackberries are not available, frozen berries can be used; just thaw and drain excess liquid before mixing.
Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgent dessert.

Storage

Store the blackberry shortbread wedges in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a low oven or enjoy cold. The shortbread may soften slightly over time but will remain delicious.

How to Serve

A slice of berry crumble pie is shown on a white plate with a gold rim, placed on a white marbled surface. The pie has three clear layers: a light golden crumbly crust at the bottom, a thick layer of dark red mixed berry filling with visible whole berries in the middle, and a top layer of crumbly, pale golden streusel. Some crumbs are scattered around the slice on the plate, and in the background, a silver spoon rests with some dark berries nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries can be used. Thaw them first and drain any excess liquid to avoid a soggy filling.

How do I prevent the shortbread from getting soggy?

Make sure to evenly distribute the lime juice and sugar in the filling to help thicken it. Also, pressing the base firmly and baking until golden helps maintain a crisp crust.