Blackberry Shortbread Bars
Ingredients
Shortbread Crust and Crumble:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 1 ½ sticks (12 tablespoons) unsalted, cold butter, cut into ½ inch pieces
Filling:
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 (5.3 ounce) container plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 2 ½ cups fresh blackberries washed and patted dry
- 3 tablespoons blackberry jam stirred
- Confectioner’s sugar for dusting
Instructions
Make the shortbread:
- Preheat oven to 350° Fahrenheit.
- Spray a 9-inch square baking pan with nonstick cooking spray. Place a piece of parchment paper over the bottom of the pan allowing it to extend up and over two of the sides by approximately 1 inch.
- In a food processor, combine flour, sugar, lemon zest and salt and pulse until well blended.
- Add butter pieces and pulse until butter breaks down to the size of peas and mixture looks like moist crumbles.
- Pour the mixture into a bowl.
- Place ¾ cup of the mixture into a separate bowl to be used later for the crumb topping. Press remaining shortbread crumbles evenly into the bottom of the prepared pan.
- Bake crust for 12-14 minutes. It will not be brown. Cool slightly. Maintain oven temperature.
Make the filling:
- In a medium mixing bowl, whisk eggs, sugar, flour, yogurt and vanilla until well blended.
- Pour the mixture evenly over the crust.
- Place blackberries into a bowl and add jam. Using a large spoon gently combine jam with the berries. Do not overmix.
- Spoon blackberry mixture over filling.
- Scatter reserved crumbs evenly over the blackberry filling.
- Bake for 50-55 minutes or until the top looks nice and brown and berries are bubbling.
- Allow to cool completely.
- Dust with confectioners’ sugar and cut into bars.
- Serve with vanilla ice cream or whipped cream.
Notes
Makes approximately 9-12 bars depending on how big you cut them