Description
Tender, jewel-speckled traybake that balances tart blackberries with a rich, buttery batter and nutty pistachios.
Ingredients
- 2 cups Blackberries, fresh (or thawed if using frozen)
- 1 large Egg
- 1 large Egg yolk
- 1 tbsp Lemon juice
- 1 cup All-purpose flour (substitute 1:1 gluten-free flour if needed)
- 1 tsp Baking powder
- 1/2 cup Brown sugar, light
- 2 tbsp Cornstarch
- 3/4 cup Granulated sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1 cup Pistachios, chopped (swap toasted almonds or walnuts if allergic)
- 2 tbsp Ice water
- 1 cup Butter, unsalted (softened; can use plant-based butter for vegan version)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking pan and line it with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, beat the softened butter with the brown and granulated sugars until light and fluffy for about 2–3 minutes.
- Add the egg, egg yolk, lemon juice, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, folding until just incorporated. Stir in ice water if needed for spreadable consistency.
- Gently fold in the blackberries and chopped pistachios, minimizing crushing of the berries.
- Pour the batter into the prepared pan, spreading evenly, and smooth the top.
- Bake for 25–30 minutes, or until lightly golden and a toothpick inserted comes out clean.
- Let cool completely in the pan before cutting into squares.
Notes
Measure flour by spooning into the cup and leveling for best texture. If your pistachios are salted, reduce added salt slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American