Blackberry Jam Bars

Grating then freezing this dough before baking creates little air pockets that give the bars a crumbly texture, which contrasts nicely with the smooth jam center. Give these a generous dusting of confectioners’ sugar, and serve right out of your 9×13. Find more recipes for your 9×13 in our July/August issue.

Blackberry Jam Bars
Makes 8 to 10 servings
  • 2 cups (454 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large egg yolks (74 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1 cup Blackberry Jam (recipe follows)
  • ¼ cup (30 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla.
  2. In a large bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Divide dough into 4 pieces, and wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper, letting excess extend over sides of pan. Spray pan with baking spray with flour.
  4. Grate 2 pieces of dough using the large holes of a box grater, and spread over bottom of prepared pan in an even layer. Press down gently. Freeze for 10 minutes. Grate remaining dough, and place on a baking sheet. Freeze for 10 minutes.
  5. Spread Blackberry Jam onto dough in prepared pan. Sprinkle remaining grated dough over Blackberry Jam in an even layer.
  6. Bake until golden brown and set, about 40 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes, and dust with confectioners’ sugar. Let cool completely. Using excess parchment as handles, remove from pan, and cut into bars. Dust with additional confectioners’ sugar, if desired. Freeze in an airtight container for up to 2 weeks.

Blackberry Jam
Makes 2½ cups
  • 8 cups (1,360 grams) fresh blackberries
  • 3 cups (600 grams) granulated sugar
  • 2 tablespoons (30 grams) fresh lemon juice
  • 2 tablespoons (4 grams) fresh thyme leaves
  1. In a large saucepan, stir together blackberries, sugar, and lemon juice. Let stand for 2 hours.
  2. Bring mixture to a boil over medium-high heat; remove from heat. Using a hand blender, process until smooth. Strain mixture through a fine-mesh sieve, discarding solids. Pour liquid back into saucepan.
  3. Cook over medium-high heat for 5 minutes, stirring frequently. Reduce heat to medium; cook, stirring frequently, until mixture thickens, 20 to 45 minutes. Remove from heat, and stir in thyme. Let cool for 1 hour. Cover and refrigerate for at least 4 hours before using.


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