Blackberry Jam Shortbread Bars

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These Blackberry Jam Shortbread Bars are one of those simple desserts… one with a simple crust and a simple topping, but also simply one of the most delicious desserts I’ve had in a long time.

Stack of Blackberry Jam Shortbread Bars

I’ve been all about simple this summer. Simple salads. Simple dinners. So simple appetizers. And simple desserts. When life is busy and family time is in demand, simple is best.

I brought these Blackberry Jam Shortbread Bars to a family barbecue last weekend, and it’s a good thing I did. They were the hands-down favorite of all the desserts at the barbecue. Completely addicting, I must say.

Pan of Blackberry Jam Shortbread Bars

The buttery shortbread bakes up so crisp and crumbly.

Blackberry Jam Shortbread Bars

The blackberry jam is sweet and smooth and the perfect accompaniment. You don’t even miss the fact that you’re not actually eating any fresh blackberries. I could seriously dive into that ribbon of blackberry right there.

Blackberry Jam Shortbread Bars

A very light dusting of powdered sugar tops it all off.  Just a little bit more sweet on top of all that buttery goodness.

Blackberry Jam Shortbread Bars

Most importantly, these are incredibly delicious little dessert bars. And even more important than that- they are simple to make… which is nice for the folks who don’t want to cook… or don’t like to cook… or don’t have time to cook. You can put these together rather quickly and you’ll end up with something so nice and impressive to share. Simply good.

Is it possible to make these bars “nut-free?”

Yes!  The recipe calls for using a mixture of almond flour and all purpose flour to make up the shortbread crust.  If you’d prefer not to use the almond flour, just use a total of 3 1/2 cups of all purpose flour and NO almond flour.  Add in 2 tablespoons granulated white sugar to the shortbread dough and the other ingredients as instructed.  It should make a nice substitute for the almond flour shortbread crust.

If you’re looking for more recipes to use up your blackberry jam, try these:

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4 from 1 vote

Blackberry Jam Shortbread Bars

These delicious bars are light and flaky- so good!
Prep Time 25 minutes
Cook Time 50 minutes
Chill Time: 30 minutes
Total Time 1 hour 15 minutes
Servings 30 small bars
Calories 227kcal
Course Dessert
Cuisine American
Keyword blackberry jam shortbread bars, shortbread bars


  • cups (3 sticks) butter, at room temperature
  • 3/4 cup light brown sugar, firmly packed
  • 3/4 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 3/4 cup almond flour (or very finely ground almonds)
  • cups all purpose flour
  • cups seedless blackberry jam
  • powdered sugar, for dusting


  • Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.


  • In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.


  • Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.



  • *Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
  • *If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
  • *Substitute seedless raspberry or apricot jam if you wish to change up the flavors.
  • *The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.


Serving: 1bar | Calories: 227kcal | Carbohydrates: 31g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 146mg | Potassium: 35mg | Fiber: 0g | Sugar: 18g | Vitamin A: 285IU | Vitamin C: 1.5mg | Calcium: 18mg | Iron: 0.8mg
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  • Maurie White wrote:

    These bars are delicious. I’ve made them using the almond flour and using the AP flour sub. Both times the bottom of the bars were extremely greasy. I was thinking of reducing the butter but I thought I would ask first. Thank you

    • Lori Lange wrote:

      No, I don’t know of any changes. I would assume using the almond flour would make them more so… but the AP flour version should lessen that. I don’t have that problem with this recipe!

  • Ester wrote:

    Hi. Can I substitute the 3/4 cup ground almonds with 3/4 cup ground walnuts instead? Will it make a huge difference in taste/texture or…? Thanks! 🙂

    • Lori Lange wrote:

      I would imagine the texture will be fine- but the taste will be much different than with almond. Your preference!

  • pam wrote:

    Thanks so much for this recipe – I am not a great baker and these turned out awesome!