Description
These Blackberry Pie Squares combine a tender, buttery cake base with luscious blackberry pie filling, topped with a tangy lemon glaze. Perfect as a sweet treat for gatherings, these bars offer a delightful balance of fruity and creamy flavors baked to golden perfection.
Ingredients
Batter:
- 1 3/4 cups granulated sugar (400g)
- 1 cup unsalted butter (2 sticks), softened
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups unbleached all purpose flour (395g)
- 1 1/2 teaspoons baking powder (5g)
Filling and Topping:
- 21 ounces blackberry pie filling
- 1 1/4 cups powdered sugar (140g)
- 1 Tablespoon unsalted butter, melted
- 2-3 Tablespoons fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pie squares.
- Cream Butter and Sugar: In a mixer on medium speed, cream together the granulated sugar and softened butter until the mixture is light and fluffy, about 3-5 minutes. This incorporates air into the batter for a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure even incorporation. Then, add the vanilla extract and beat until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder.
- Mix Dry Ingredients into Wet: Lower the mixer speed to the lowest setting and gradually add the flour mixture to the wet ingredients until fully combined, taking care not to overmix.
- Assemble the Squares: Spread half of the batter evenly into an ungreased 15×10 inch jelly roll pan. Spread the blackberry pie filling evenly over this layer. Then, drop spoonfuls of the remaining batter over the filling to cover in a rustic pattern.
- Bake: Place the pan in the preheated oven and bake for approximately 45 minutes or until the top is golden brown and a toothpick inserted in the batter comes out clean. Avoid underbaking to ensure a firm texture.
- Prepare Glaze: While the bars are baking, whisk together the powdered sugar, melted butter, and fresh lemon juice until smooth to create a tangy glaze.
- Glaze and Cool: Remove the baked bars from the oven and place them on a wire rack. Drizzle the lemon glaze over the warm bars evenly.
- Cut and Serve: Allow the bars to cool completely to set the glaze and finish baking. Once cooled, cut into 16 squares and serve.
Notes
- For even baking, weigh the batter before dividing to ensure equal layers.
- You can substitute blackberry pie filling with other fruit fillings like cherry or blueberry for variety.
- Allow the bars to cool completely before cutting to prevent the filling from oozing out.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
