Blackberry Shortbread Wedges
Buttery, crumbly, and berry-studded, these blackberry shortbread wedges are a simple yet delicious treat perfect for brunch or dessert.
Ingredients
For the shortbread base
- 1 cup unsalted butter, softened Use real butter for the best flavor.
- 1/2 cup granulated sugar You can use a mix of white and light brown if needed.
- 1/4 teaspoon salt Reduce if using salted butter.
- 2 cups all-purpose flour Can substitute up to half with whole wheat pastry flour.
- 1/2 teaspoon vanilla extract Almond extract can be used instead.
For the filling
- 1 cup fresh blackberries Frozen blackberries can also be used, do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the salt and vanilla extract, mixing well.
- Gradually add the flour, mixing until just combined.
- Gently fold in the blackberries.
- Press the dough into a greased 9-inch square baking dish.
Baking
- Bake for 25-30 minutes until the edges are lightly golden.
- Allow to cool, then cut into wedges and enjoy!
Notes
These wedges are freezer-friendly and can hold up well in containers. They keep well at room temperature for about 3 days. For a fresh-baked taste, warm in a microwave or low oven before serving.