Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 cup fresh blackberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Step 2: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Step 3: Gradually add the all-purpose flour and salt to the butter mixture, mixing on low speed until just combined. Then stir in the vanilla bean paste.
- Step 4: Gently fold in the fresh blackberries, being careful not to crush them too much. The batter will be thick.
- Step 5: Spread the mixture evenly into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for about 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Step 6: Allow the shortbread to cool completely in the pan before lifting it out using the parchment paper. Cut into wedges and serve as a delightful summer dessert!
Notes
- For optimal freshness, store any leftover blackberry shortbread wedges in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If you prefer your shortbread warm, gently reheat individual wedges in the microwave for about 10-15 seconds, ensuring they don’t become too soft or lose their texture.
- These shortbread wedges are delightful served with a dollop of whipped cream or a scoop of vanilla ice cream, enhancing the berry flavor and adding creaminess.
- For an extra burst of flavor, consider adding a pinch of lemon zest to the batter along with the blackberries—this will brighten the overall taste and elevate your dessert!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American