- 1 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/4 cup butter
- 1/2 cup sour cream
- 1 egg, beaten
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 1/2 cups fresh blackberries
Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan.
Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well. Stir in blackberries. Spoon over crust, spreading evenly. Bake at 350° for 30 to 40 minutes. Cool; cut into bars.
Note: I made a double batch of the shortbread crust and used all of this to line a 9×13 inch pan. Then I made a scant single recipe of it to make the topping mixture. Yummy!
3 Replies to “Thursday August 20, 2009”
I am going to save this one! Our blackberries are just coming on, I can’t wait to make all the good blackberry recipes and do jam and jelly.
I am making these this afternoon. Thanks Melissa!
The meals that you made & packaged up look marvelous. I love doing that sort of thing.
Ooooh, you’re welcome. It’ll be a yummy treat, for sure! 🙂 We just went picking more blackberries yesterday so I might make some more this week for our “mommy & tots” meeting in a few days. Too good not to share. 🙂