Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Easy Blackberry Shortbread Wedges – Golden, buttery shortbread filled with fresh blackberry jam. The perfect summer dessert to impress your guests. After making this many times, I discovered the trick to perfectly flaky shortbread every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Honey Lime Chicken with Mango Salsa for a perfect summer meal. and Serve these Sloppy Joe Potato Skillets as a hearty side dish..
Why This Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress! Is Pure Comfort
- Golden, flaky shortbread that melts in your mouth
- Tart-sweet blackberry jam filling that bursts with freshness
- Easy to make and impresses every time
- Better than store-bought and freezes well
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, cold
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup blackberry jam
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Optional: Powdered sugar, for dusting
- Optional: Fresh blackberries, for garnish
📝 Ingredient Notes
- Blackberry jam: Use store-bought or make your own with fresh blackberries, sugar, and lemon juice.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures perfectly flaky shortbread every time. → See on Amazon
- Pizza Wheel — Makes quick work of cutting the shortbread into wedges. → 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, sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add vanilla extract and pulse again until the dough comes together.
- Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough: Preheat the oven to 350°F (180°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Cut and fill the wedges: Using a pizza wheel, cut the dough into 16 equal wedges. Spread about 1 tablespoon of blackberry jam onto the wide end of each wedge. Fold the jam-filled end over to the pointed end, pressing gently to seal.
- Bake: Place the wedges on a parchment-lined baking sheet, pointed end down. Bake for 25-30 minutes or until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar and garnish with fresh blackberries before serving.
Cook's Tips for Perfect Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
- Common mistake and fix: Don't overwork the dough. Keep it cold and handle it as little as possible to maintain flakiness.
- Tip: For a shortcut, use store-bought blackberry jam. For a fresher flavor, make your own with fresh blackberries, sugar, and lemon juice.
- Tip: To prevent the jam from leaking out, make sure to seal the edges of the wedges well.
Storing & Reheating Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: The shortbread dough can be made up to 2 days ahead and refrigerated. The assembled wedges can be frozen for up to 2 months.
Freezing Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Freeze for up to 2 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat and make the jam runny.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If blackberries aren't in season, you can use raspberry or strawberry jam instead.
- Make-ahead: The assembled wedges can be frozen for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the jam leaks out during baking, simply spoon it back onto the wedges before serving.
Want to level up this recipe?
Silicone Baking Mat — Ensures even baking and 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, cold
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup blackberry jam
Seasonings
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Optional Toppings
- Powdered sugar, for dusting
- Fresh blackberries, for garnish
Instructions
- Make the dough: In a food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add vanilla extract and pulse again until the dough comes together.
- Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough: Preheat the oven to 350°F (180°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Cut and fill the wedges: Using a pizza wheel, cut the dough into 16 equal wedges. Spread about 1 tablespoon of blackberry jam onto the wide end of each wedge. Fold the jam-filled end over to the pointed end, pressing gently to seal.
- Bake: Place the wedges on a parchment-lined baking sheet, pointed end down. Bake for 25-30 minutes or until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar and garnish with fresh blackberries before serving.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If blackberries aren't in season, you can use raspberry or strawberry jam instead.
- Make-ahead: The assembled wedges can be frozen for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the jam leaks out during baking, simply spoon it back onto the wedges before serving.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat and make the jam runny.
- Make ahead: The shortbread dough can be made up to 2 days ahead and refrigerated. The assembled wedges can be frozen for up to 2 months.
Nutrition Per Serving
- Calories: 220
- Protein: 2g
- Fat: 12g
- Carbs: 28g
- Fiber: 1g
- Sugar: 12g
- Sodium: 100mg
- 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, the assembled wedges can be frozen for up to 2 months. Bake from frozen, adding an extra 5-10 minutes to the baking time.
Overworking the dough can lead to tough, dry shortbread. Keep the dough cold and handle it as little as possible.
No, the air fryer is not suitable for baking shortbread. The oven provides the even heat and convection needed for perfectly baked shortbread.
If blackberries aren't in season, you can use raspberry or strawberry jam instead.
Yes, this recipe is perfect for summer! The fresh blackberry jam filling is especially refreshing on hot summer days.
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!
