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Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon, divided
- 1 cup (2 sticks) cold unsalted butter, cut into 1-inch slices
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup granulated sugar (for blackberry filling)
- 4 cups fresh blackberries
- 4 teaspoons cornstarch
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking pan.
- In a food processor, pulse together flour, 1 cup sugar, baking powder, cinnamon, salt, and lemon zest.
- Add cold butter, egg, and vanilla extract; pulse until crumbly.
- Pat half the dough mixture into the bottom of the pan to create the crust.
- In a medium bowl, mix ½ cup sugar, cornstarch, and lemon juice; fold in blackberries.
- Spread the blackberry mixture evenly over the crust and crumble reserved dough on top.
- Bake for about 45 minutes until slightly golden brown.
- Cool completely before slicing into squares.
Notes
For best results, use fresh blackberries.
Ensure butter is very cold for a flaky crust.
Do not skip the lemon zest for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30