Ingredients
Scale
- Shortbread
- Zest of 1 lemon
- Zest of 1 orange
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 3 sticks unsalted butter, cold, cubed
- Filling
- 4 large eggs
- 2 cups granulated sugar
- 1 cup sour cream (I’ve been using Daisy and loving it)
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 6 cups fresh blackberries
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
- Make the crust. In a small bowl, combine the sugar and orange and lemon zest. Rub the sugar and zest together with your fingers until it is distributed throughout and fragrant.
- In the bowl of a food processor, pulse to combine the sugar and zest mixture, flour, and salt. Add the butter and pulse until the butter is evenly distributed and no bigger than the size of peas, about 15 times. The food processor bowl will be extremely full, so take caution. If you have a small processor and it does not fit, use a pastry cutter or forks to make the dough in a large bowl. After pulsing there may still be a few larger pieces of butter. Mix them in with your fingers. Reserve 1 ½ cups of the shortbread for the topping. Place it in the refrigerator until it is ready to be used. Press the remainder of the crust in the bottom of the pan. It will form a thick layer. Bake for 15-20 minutes, until lightly golden brown. Cool while preparing the filling.
- Make the filling. Combine the eggs, sugar, sour cream, flour, salt, and vanilla in a large bowl. Stir until there is a homogeneous mixture. Very gently fold in the blackberries to prevent breaking as much as possible, though some is inevitable. Pour the mixture over the crust. Even out as much as possible. Distribute reserved shortbread evenly over filling.
- Bake 50-60 minutes, until the top is lightly browned and the edges are golden brown. It will still be very jiggly. Cool for at least 1 hour before cutting into bars. May be served warm, at room temperature, or cold. May be stored in the refrigerator for up to 2 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Brown Eyed Baker
- Prep Time: 40 mins
- Cook Time: 60 mins