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 the flakiest dough. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Baked Crunchy Hot Honey Chicken and Garlic Butter Steak Bites with Pasta.
Why This Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress! Is Pure Comfort
- Golden, buttery shortbread
- Packed with fresh blackberries
- Easy to make and always impresses
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
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh blackberries
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- Optional: Powdered sugar for dusting
- Optional: Fresh mint leaves for garnish
📝 Ingredient Notes
- all-purpose flour: You can also use a 1:1 gluten-free flour blend.
- unsalted butter: Make sure the butter is very cold for the best texture.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures a quick and even dough → See on Amazon
- Parchment Paper — Prevents the dough from sticking → 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, baking powder, cinnamon, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together egg and vanilla extract. Add the egg mixture to the food processor and pulse until the dough just comes together.
- Chill the dough: Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Roll out the dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut the dough into wedges and place them on the prepared baking sheet. Repeat with the second disk of dough.
- Add the blackberries: Press a few blackberries into the center of each wedge, leaving the edges bare.
- Bake: Bake the wedges for 20-25 minutes, or until the edges are golden brown and the blackberries are bubbling. Allow the wedges to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Cook's Tips for Perfect Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
- Common mistake and fix: Don't overwork the dough. If it becomes too soft, refrigerate it for 10-15 minutes before rolling it out.
- Pro tip: For a more rustic look, you can skip cutting the dough into wedges and simply bake the disks as is, then cut them into wedges after baking.
- Pro tip: These wedges are best enjoyed fresh, but you can 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 in the fridge for up to 5 days. Make-ahead tip: The dough can be made up to 2 days ahead and refrigerated. You can also freeze the baked wedges for up to 2 months.
Freezing Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Freeze baked and cooled wedges for up to 2 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat wedges in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat wedges in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
Recipe Notes
- Chef tip: For a more intense blackberry flavor, you can use blackberry jam or preserves in place of some of the fresh blackberries.
- Best substitution: You can substitute the fresh blackberries with frozen blackberries, but you may need to increase the baking time slightly.
- Make-ahead: The dough can be made up to 2 days ahead and refrigerated. You can also freeze the baked wedges for up to 2 months.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your dough is too crumbly, add a little bit of cold water, one tablespoon at a time, until the dough comes together. If your dough is too sticky, add a little bit more flour and knead it in.
Want to level up this recipe?
Pizza Wheel — Makes cutting the dough into wedges a breeze → Check price on Amazon
Easy Blackberry Shortbread Wedges: The Perfect Summer Dessert to Impress!
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh blackberries
Seasonings
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
Optional Toppings
- Powdered sugar for dusting
- Fresh mint leaves for garnish
Instructions
- Make the dough: In a food processor, combine flour, sugar, baking powder, cinnamon, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together egg and vanilla extract. Add the egg mixture to the food processor and pulse until the dough just comes together.
- Chill the dough: Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Roll out the dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut the dough into wedges and place them on the prepared baking sheet. Repeat with the second disk of dough.
- Add the blackberries: Press a few blackberries into the center of each wedge, leaving the edges bare.
- Bake: Bake the wedges for 20-25 minutes, or until the edges are golden brown and the blackberries are bubbling. Allow the wedges to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chef tip: For a more intense blackberry flavor, you can use blackberry jam or preserves in place of some of the fresh blackberries.
- Best substitution: You can substitute the fresh blackberries with frozen blackberries, but you may need to increase the baking time slightly.
- Make-ahead: The dough can be made up to 2 days ahead and refrigerated. You can also freeze the baked wedges for up to 2 months.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your dough is too crumbly, add a little bit of cold water, one tablespoon at a time, until the dough comes together. If your dough is too sticky, add a little bit more flour and knead it in.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze baked and cooled wedges for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat wedges in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat wedges in the microwave for 20-30 seconds, but be careful not to overheat and make them soggy.
- Make ahead: The dough can be made up to 2 days ahead and refrigerated. You can also freeze the baked wedges for up to 2 months.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbs: 27g
- Fiber: 1g
- Sugar: 10g
- Sodium: 90mg
- Cholesterol: 40mg
- 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 dough can be made up to 2 days ahead and refrigerated. You can also freeze the baked wedges for up to 2 months.
This could be due to overbaking. Make sure to keep an eye on the wedges and remove them from the oven as soon as the edges are golden brown and the blackberries are bubbling.
Yes, you can substitute the fresh blackberries with frozen blackberries, but you may need to increase the baking time slightly.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Yes, these wedges are perfect for summer! The fresh blackberries add a refreshing touch, and the buttery shortbread is a great contrast to the warm weather.
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!
