Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Easy Blackberry Shortbread Wedges are the perfect summer dessert to impress. Tired of boring desserts? These crispy, buttery wedges filled with tart blackberry jam will blow your guests away. After making these many times, I’ve discovered the trick to perfectly crispy shortbread every time. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try these with my Summer Corn and Zucchini Chowder and Pair with my Easy Spiced Peach Bread for a perfect summer dessert spread.
Why This Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress! Is Pure Comfort
- Crispy, buttery shortbread that melts in your mouth
- Tart blackberry jam filling that balances the sweetness
- Easy to make and perfect for summer cookouts
- Impress your guests with this show-stopping dessert
What You'll Need for Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 cup blackberry jam
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Optional: Powdered sugar for dusting
- Optional: Fresh blackberries for garnish
📝 Ingredient Notes
- all-purpose flour: You can also use a 1:1 gluten-free flour blend.
- blackberry jam: Homemade or store-bought both work well.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of combining the dough → See on Amazon
- Pizza Cutter — Easily cuts the shortbread into wedges → See on Amazon
How to Make Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
- Step 1: Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Add salt, lemon zest, vanilla, and almond extract. Mix well.
- Step 3: Gradually add flour to the butter mixture, mixing until just combined. The dough will be crumbly.
- Step 4: Press the dough evenly into the prepared pan. Spread blackberry jam over the dough, leaving a 1/4-inch border.
- Step 5: Bake for 35-40 minutes, or until the edges are golden brown. Allow to cool completely before slicing into wedges.
Cook's Tips for Perfect Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
- : For a gluten-free version, use a 1:1 gluten-free flour blend.
- Common mistake and fix: If the shortbread is not crispy, bake it at a lower temperature (325°F/165°C) for a longer time (45-50 minutes) to prevent burning.
- : For a fun twist, try using other fruit jams like raspberry or apricot.
- : Store leftovers in an airtight container at room temperature for up to 3 days.
Storing & Reheating Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: You can make the shortbread dough up to 2 days ahead and refrigerate it. Let it sit at room temperature for 10 minutes before pressing into the pan.
Freezing Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Freeze unbaked shortbread for up to 2 months. Thaw overnight before baking.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Microwave for 15-20 seconds to soften the jam, but be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, try using other fruit jams like raspberry or apricot.
- Best substitution: You can substitute the blackberry jam with any other fruit jam you prefer.
- Make-ahead: You can make the shortbread dough up to 2 days ahead and refrigerate it. Let it sit at room temperature for 10 minutes before pressing into the pan.
- Scaling: This recipe can be doubled and baked in a 9×13-inch (23x33cm) pan for a larger batch.
- Troubleshooting: If the shortbread is not crispy, bake it at a lower temperature (325°F/165°C) for a longer time (45-50 minutes) to prevent burning.
Want to level up this recipe?
Silicone Baking Mat — Prevents the shortbread from sticking to the pan → Check price on Amazon
Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 cup blackberry jam
Seasonings
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Optional Toppings
- Powdered sugar for dusting
- Fresh blackberries for garnish
Instructions
- Step 1: Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Add salt, lemon zest, vanilla, and almond extract. Mix well.
- Step 3: Gradually add flour to the butter mixture, mixing until just combined. The dough will be crumbly.
- Step 4: Press the dough evenly into the prepared pan. Spread blackberry jam over the dough, leaving a 1/4-inch border.
- Step 5: Bake for 35-40 minutes, or until the edges are golden brown. Allow to cool completely before slicing into wedges.
Notes
- Chef tip: For a fun twist, try using other fruit jams like raspberry or apricot.
- Best substitution: You can substitute the blackberry jam with any other fruit jam you prefer.
- Make-ahead: You can make the shortbread dough up to 2 days ahead and refrigerate it. Let it sit at room temperature for 10 minutes before pressing into the pan.
- Scaling: This recipe can be doubled and baked in a 9×13-inch (23x33cm) pan for a larger batch.
- Troubleshooting: If the shortbread is not crispy, bake it at a lower temperature (325°F/165°C) for a longer time (45-50 minutes) to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze unbaked shortbread for up to 2 months. Thaw overnight before baking.
- Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Microwave for 15-20 seconds to soften the jam, but be careful not to overheat.
- Make ahead: You can make the shortbread dough up to 2 days ahead and refrigerate it. Let it sit at room temperature for 10 minutes before pressing into the pan.
Nutrition Per Serving
- Calories: 270
- Protein: 2g
- Fat: 14g
- Carbs: 35g
- Fiber: 1g
- Sugar: 17g
- Sodium: 100mg
- Cholesterol: 40mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress! FAQs
Yes, you can substitute the blackberry jam with any other fruit jam you prefer. Raspberry, apricot, or strawberry jam would all work well.
If the shortbread is not crispy, it may not have been baked long enough or at a high enough temperature. Try baking it at 325°F (165°C) for 45-50 minutes.
Yes, you can freeze unbaked shortbread for up to 2 months. Thaw overnight before baking.
No, this recipe is not suitable for the air fryer. It requires oven baking to achieve the desired texture.
Store leftovers in an airtight container at room temperature for up to 3 days. Do not refrigerate as it can make the shortbread soggy.
A Warm Final Note
I can’t wait for you to try Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
