Thank you everyone for your nice comments about the Ruby Spoon. I have had a lot of fun writing, photographing, and blogging so far. May there be many more posts to come!
These blackberry bars are simply delicious. Shortbread is one of my favorite things on this earth and here it is perfectly paired with tart yet sweet blackberries. As with any shortbread cookies, these are best enjoyed with a cup of coffee or black tea with milk.
Makes 24 bars (or you can halve the recipe in an 8 x 8 pan for 12 bars)
adapted from Peace Meals
2 eggs, whisked
½ cup granulated sugar
½ cup sour cream
1/3 cup all purpose flour
2 ten oz bags of frozen blackberries, mostly thawed
Crust: Preheat the oven to 350°. Butter a 9 x 13-inch baking pan; set aside. Combine the flour, sugar and salt in a food processor for about 45 seconds. Process the butter cubes with the flour mixture for 30 seconds or until the butter is evenly distributed but the mixture is still crumbly. Reserve 1 ½ cups of the crust mixture to use as a topping. Press the remaining crust mixture into the bottom of the prepared pan. Bake for about 25 minutes or until golden brown. (This step is important for getting that good flavor- if it’s not golden brown, leave it in the oven until it is) Allow to cool for about 20 minutes before adding the filling.
Filling: Combine the eggs, sugar, sour cream and flour in a large bowl. Scoop the berries out of their liquid and fold them into the sour cream mixture. Spoon the fruit filling evenly over the crust and sprinkle the reserved crust mixture over the filling. Bake for 45 -55 minutes or until the top is lightly browned. Let cool for at least 1 hour before cutting into bars.
These are best right out of the oven! They keep for about 2 days before going soft, although they are still tasty!