I was on the fence the other evening about typing out the recipe for these blackberry bars. I never know when it’s okay to share someone else’s recipe or not. However after thinking about it, my eagerness for you to try them, and my annoyance for having to sign up in order to get the recipe through the link I provided, spurred me to share the recipe. Plus I changed it up a little from the original, so I think it’s okay to share.
That said, you must try these! There is something about the goat cheese/shortbread/berry/lime combo that was so good to me. They are rich so cut them on the smallish side and share, otherwise you can borrow my 20+lb baby to put on your back and shovel mushroom compost too to work it off. Who needs the gym?
Fresh Blackberry Bars
1 c. butter, cut into chunks
1/4 c. brown sugar
1/2 t. salt
2 c. flour
3/4 c. blackberry jam
2 c. fresh blackberries
4 oz. cream cheese
4 oz. goat cheese (or cream cheese if you don’t have goat cheese on hand)
1/2 c. sugar
1 T. flour
1 egg + 1 egg yolk
zest of 1 lime
juice of 1 lime
1/2 t. vanilla
In a large bowl beat the butter until soft, then add sugar and salt just until incorporated. Add flour and mix until it forms a dough. Press dough into a 13″ x 9″ pan lined with foil. Bake for 20 minutes @ 350 degrees. Cool for about 5 minutes.
Spread jam over freshly baked shortbread and then sprinkle evenly with fresh blackberries. Set aside.
Beat together cream cheese and goat cheese in a large bowl. When well mixed, add in sugar and 1 T. of flour until blended. Slowly add egg, egg yolk, lime zest, lime juice and vanilla, mix until smooth. Pour evenly over berries & shortbread. Bake @ 350 degrees for 25-30 minutes.
Let cool for one hour on wire rack, then chill in the fridge for 2 hours. Pull the bars out of the pan with the help of the foil onto a cutting board. Cut into squares and peel off foil on bottom. Enjoy! (try not to eat too many all at once!)
(we have a peacock as a neighbor, he’s been leaving us gifts and he walks around our yard)