These Blackberry Jam Shortbread Bars are one of those simple desserts… one with a simple crust and a simple topping, but also simply one of the most delicious desserts I’ve had in a long time.
I’ve been all about simple this summer. Simple salads. Simple dinners. So simple appetizers. And simple desserts. When life is busy and family time is in demand, simple is best.
I brought these Blackberry Jam Shortbread Bars to a family barbecue last weekend, and it’s a good thing I did. They were the hands-down favorite of all the desserts at the barbecue. Completely addicting, I must say.
The buttery shortbread bakes up so crisp and crumbly.
The blackberry jam is sweet and smooth and the perfect accompaniment. You don’t even miss the fact that you’re not actually eating any fresh blackberries. I could seriously dive into that ribbon of blackberry right there.
A very light dusting of powdered sugar tops it all off. Just a little bit more sweet on top of all that buttery goodness.
Most importantly, these are incredibly delicious little dessert bars. And even more important than that- they are simple to make… which is nice for the folks who don’t want to cook… or don’t like to cook… or don’t have time to cook. You can put these together rather quickly and you’ll end up with something so nice and impressive to share. Simply good.
Is it possible to make these bars “nut-free?”
Yes! The recipe calls for using a mixture of almond flour and all purpose flour to make up the shortbread crust. If you’d prefer not to use the almond flour, just use a total of 3 1/2 cups of all purpose flour and NO almond flour. Add in 2 tablespoons granulated white sugar to the shortbread dough and the other ingredients as instructed. It should make a nice substitute for the almond flour shortbread crust.
If you’re looking for more recipes to use up your blackberry jam, try these:
- Berry and Bacon Kale Salad with Blackberry Jam Vinaigrette
- How to Make Blackberry Jam
- Blackberry- Sage Thumbprints
Blackberry Jam Shortbread Bars
Ingredients
- 1½ cups (3 sticks) butter, at room temperature
- 3/4 cup light brown sugar, firmly packed
- 3/4 cup granulated white sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 3/4 cup almond flour (or very finely ground almonds)
- 2¾ cups all purpose flour
- 1½ cups seedless blackberry jam
- powdered sugar, for dusting
Instructions
- Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.
PREPARE THE SHORTBREAD:
- In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.
ADD THE FILLING & TOPPING:
- Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
Notes
- *Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
- *If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
- *Substitute seedless raspberry or apricot jam if you wish to change up the flavors.
- *The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Never thought I would say this, but these are too buttery/sweet for me. Delicious, yes, but the 3 sticks of butter says it all.
Lori, I finely ground my almonds in my food processor and the end result was wonderful. I’m sure it’s tasty with just using only all-purpose flour as well, but I really think the hint of nut flavor from the almonds adds a really nice flavor. Thanks for a wonderful recipe! Can’t wait to share this with my family and friends! 🙂
I could not find almond flour, so I bought some almonds and put them in my food processor to grind them up. Has anyone else tried this? I am just now reading the reviews and wondering if I should just try using all-purpose flour instead. From what I’ve read, no one tried using ground almonds instead of actual almond flour. Now I’m nervous!!! 🙂
Having started combining ingredients yet. Debating…. hmmm….
Almond “flour” is essentially finely ground almonds, so you should be okay with your ground almonds as long as they are finely ground.
I have now made this recipe 8 times in the past 3 weeks. Every single time, rave reviews and nothing left. In fact, my husband requested these for his birthday yesterday, even though I had made a batch the day before for a BBQ. So delicious – and I’ve used up a lot of the jam I canned in the summer. In the event you are wondering, tastes equally great with peach or nectarine jam!
Wow, so great to hear!
I am all set to make these for our end of the season Pool Party on Labor day. Can’t wait!!!
I tried these bars and they are drop dead tasty! I did substitue the almond flour with all purpose flour along with 2 T. of sugar – they will be a big hit at card night here! If my husband doesn’t eat them all before Wednesday! Thanks for your wonderful website and your delicious recipes. I check it everyday – L
I made these last night for a work party. Everyone loved them and my son was so sad I was taking them to work!! I followed the directions exactly except I did subsitute the 3/4 cup almond flour for 3/4 cup regular all purpose flour. I did not add extra sugar. they were perfect! Came off the pan nicely. Thank you so much for sharing this recipe! It is one I will use repeatedly and try different jams!
Just finished making some. Husband and daughter could not stop eating them!
These were delicious, but the bottom crust stuck to the pan really horribly. Don’t know if I would bake again because of this. I did not use the almond flour, but increased the regular flour and added some ground pecans. Seemed to be the right consistency, and I sprayed the pan beforehand.
Hmmm, must have been the changes you made. I did not have any problems at all with the crust sticking to the pan. They came out very cleanly!
Mine stuck as well I sprayed the pan. And it is an expensive Williams Sonoma gold nonstick pan. I did not alter the recipe. So disappointed.
made them yesterday morning. didn’t have blackberry jam, so I used half blueberry preserves and half rasberry. Came out wonderful. didn’t even cool totally and my friends and I finished half. not much left of it today. very easy and quick to make. thank you