Thursday August 20, 2009



  • 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”

  1. 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.


  2. I am making these this afternoon.  Thanks Melissa! 

    The meals that you made & packaged up look marvelous.  I love doing that sort of thing. 

  3. 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. 🙂

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