Blackberry Shortbread Wedges Recipe
This delightful Blackberry Shortbread Wedges recipe combines a buttery, crumbly shortbread crust with a sweet and tart blackberry filling, perfect for a classic American dessert. The wedges are baked until golden and bursting with fresh berry flavor, making a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 8 wedges 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Blackberry Filling
- 3 cups fresh blackberries
- Juice of ½ lime
- ½ cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp cornstarch
Shortbread Crust
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1/4 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan thoroughly to prevent sticking.
- Make the blackberry filling: In a medium bowl, combine the fresh blackberries, lime juice, ½ cup sugar, cinnamon, salt, and cornstarch. Stir gently and let the mixture sit for a few minutes to macerate and thicken slightly.
- Prepare the shortbread dough: In a separate large bowl, whisk together the flour, remaining ½ cup granulated sugar, and ¼ teaspoon salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly and resembles coarse crumbs.
- Assemble the shortbread: Press half of the crumbly shortbread mixture firmly and evenly into the bottom of the prepared cake pan to form the crust layer. Spread the blackberry filling evenly over this crust. Then crumble the remaining shortbread dough over the top, distributing it evenly.
- Bake: Place the pan into the oven and bake for 30-35 minutes or until the top is golden brown and the blackberry filling is bubbling around the edges.
- Cool and serve: Allow the blackberry shortbread to cool completely in the pan to set before slicing into wedges. Serve at room temperature or chilled as desired.
Notes
- Use fresh blackberries for the best flavor, but frozen can be substituted if thawed and drained well.
- Chilling the butter before cutting into the flour ensures a crumbly texture for the shortbread.
- Letting the bars cool completely guarantees clean wedges that hold their shape.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: blackberry shortbread, blackberry dessert, shortbread bars, fruit bars, American dessert, berry shortbread wedges
Find it online: https://islawhite.com/blackberry-shortbread-wedges-recipe/
