Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Easy Blackberry Shortbread Wedges are the perfect summer dessert to impress. After making these many times, I’ve discovered the trick to a golden, flaky crust that melts in your mouth. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peach Cobbler French Toast Bake and Easy Sushi Bake.
Why This Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress! Is Pure Comfort
- Golden, flaky shortbread that melts in your mouth
- Tart, juicy blackberries that burst in your mouth
- Easy to make and impresses every time
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
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups fresh blackberries
- 1 teaspoon vanilla extract
- 1/4 cup coarse sugar for sprinkling
- Optional: Whipped cream or vanilla ice cream for serving
đź“ť Ingredient Notes
- all-purpose flour: You can use gluten-free flour for a gluten-free version.
đź›’ Tools & Equipment I Recommend
- Food Processor — Pulses dough to perfect texture → See on Amazon
- Parchment Paper — Prevents sticking and easy cleanup → See on Amazon
How to Make Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
- Make the dough: In a food processor, combine flour, butter, sugar, salt, and vanilla. Pulse until crumbly, then press into a disk.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Cut the dough: Cut the dough into wedges and place them on the prepared baking sheet. Press blackberries into the center of each wedge.
- Sprinkle with sugar: Sprinkle the wedges with coarse sugar.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown.
- Cool and serve: Let the wedges cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream or ice cream.
Cook's Tips for Perfect Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
- Common mistake and fix: Avoid overworking the dough to prevent a tough crust. Pulse the food processor just until the dough comes together.
- : For a gluten-free version, use gluten-free flour and ensure all other ingredients are certified gluten-free.
- : To prevent the blackberries from sinking, press them gently into the dough before baking.
- : For a more rustic look, leave the edges of the wedges uneven.
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 in the fridge for up to 5 days. Make-ahead tip: The dough can be made up to 2 days ahead and refrigerated.
Freezing Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Freeze unbaked wedges for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds, but be careful not to overheat and make the crust soggy.
Recipe Notes
- Chef tip: For a more rustic look, leave the edges of the wedges uneven.
- Best substitution: You can use frozen blackberries, but they may release more liquid and make the crust soggy. Drain them before using.
- Make-ahead: The dough can be made up to 2 days ahead and refrigerated.
- Scaling: This recipe can be easily doubled to serve a crowd.
- Troubleshooting: If the crust is tough, you may have overworked the dough. Next time, pulse the food processor just until the dough comes together.
Want to level up this recipe?
Rolling Pin — Rolls dough to even thickness for even baking → 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
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups fresh blackberries
Seasonings
- 1 teaspoon vanilla extract
- 1/4 cup coarse sugar for sprinkling
Optional Toppings
- Whipped cream or vanilla ice cream for serving
Instructions
- Make the dough: In a food processor, combine flour, butter, sugar, salt, and vanilla. Pulse until crumbly, then press into a disk.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Cut the dough: Cut the dough into wedges and place them on the prepared baking sheet. Press blackberries into the center of each wedge.
- Sprinkle with sugar: Sprinkle the wedges with coarse sugar.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown.
- Cool and serve: Let the wedges cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream or ice cream.
Notes
- Chef tip: For a more rustic look, leave the edges of the wedges uneven.
- Best substitution: You can use frozen blackberries, but they may release more liquid and make the crust soggy. Drain them before using.
- Make-ahead: The dough can be made up to 2 days ahead and refrigerated.
- Scaling: This recipe can be easily doubled to serve a crowd.
- Troubleshooting: If the crust is tough, you may have overworked the dough. Next time, pulse the food processor just until the dough comes together.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unbaked wedges for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful not to overheat and make the crust soggy.
- Make ahead: The dough can be made up to 2 days ahead and refrigerated.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 12g
- Carbs: 28g
- Fiber: 2g
- Sugar: 10g
- Sodium: 70mg
- Cholesterol: 30mg
- Sat. Fat: 7g
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, but they may release more liquid and make the crust soggy. Drain them before using.
You may have overworked the dough. Next time, pulse the food processor just until the dough comes together.
Yes, the dough can be made up to 2 days ahead and refrigerated. Baked wedges can be frozen for up to 2 months.
Yes, use gluten-free flour and ensure all other ingredients are certified gluten-free.
Yes, any berry can be used in this recipe. Strawberries, blueberries, or raspberries would all work well.
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!
