Blackberries, or any berries for that matter, are in season right now. However, this phenomenal treat can be made any time of the year because it calls for pie filling, rather than fresh picked berries. The beauty of this is that you can use your own homemade pie filling from the blackberries you picked or purchased in the summer, or simply grab a can off your grocer’s shelf and put this together.
This can easily be served as a dessert or a breakfast danish. It’s really easy to put together, does not require a pastry crust, and whips together like a cake batter or cookie dough. The glaze will seem a bit tart to you if you taste it before combining it with the squares, so don’t be concerned, and certainly don’t add anymore sugar! The tartness of the glaze pairs beautifully with the sweetness of these squares and you’ll be disappointed if you substitute anything for the lemon juice. Trust me on this. :)
I made this on Friday and took it to our camper. I gave a few squares to our camping neighbors, who raved about it, and we devoured more than half the pan ourselves. Everyone in the family enjoyed this one! I brought it home and shared the other half of the pan with some more neighbors.
I’m certain you could substitute any pie filling you like, so use whatever your favorite is. The cherry tree down the street is about ready for me to start harvesting, so I WILL be making this again with some homemade sour cherry pie filling. Mmmm! I hope to add to my arsenal of sour cherry recipes soon!
Blackberry Pie Squares
1 3/4 cups sugar
1 cup unsalted butter (2 sticks)
1 teaspoon pure vanilla extract
3 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
21 ounces blackberry pie filling
1 1/4 cups powdered sugar
1 tablespoon unsalted butter, melted
2 tablespoons lemon juice
Preheat oven to 350 F.
Cream sugar and butter in mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the vanilla and beat well. Whisk together flour and baking powder. Turn mixer speed down to lowest setting and slowly add flour mixture until completely combined.
Spread half of mixture (I actually weight mine to get even halves, cuz I’m obsessive that way) onto an ungreased 15×10 jelly roll pan. Spread pie filling over the top of the batter. Drop remaining batter onto the pie filling layer by spoonfuls.
Bake for 45 minutes or until golden brown. Do not under bake. Remove to a wire rack.
Combine powdered sugar, melted margarine and lemon juice and drizzle over warm bars.
Allow to cool completely before cutting into squares.
Check out all my blackberry recipes.
Blackberry Pie Squares
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- 1 3/4 cups sugar
- 1 cup unsalted butter 2 sticks
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 21 ounces blackberry pie filling
- 1 1/4 cups powdered sugar
- 1 tablespoon unsalted butter melted
- 2 tablespoons lemon juice
- Preheat oven to 350 F.
- Cream sugar and butter in mixer on medium speed until fluffy. Add eggs, one at a time, until incorporated. Add the vanilla and beat well. Whisk together flour and baking powder. Turn mixer speed down to lowest setting and slowly add flour mixture until completely combined.
- Spread half of mixture (I actually weight mine to get even halves, cuz I'm obsessive that way) onto an ungreased 15x10 jelly roll pan. Spread pie filling over the top of the batter. Drop remaining batter onto the pie filling layer by spoonfuls.
- Bake for 45 minutes or until golden brown. Do not under bake. Remove to a wire rack.
- Combine powdered sugar, melted margarine and lemon juice and drizzle over warm bars.
- Allow to cool completely before cutting into squares.
More you might like:
Fresh Raspberry Lemonade
Cherry Cream Cheese Coffee Cake
Raspberry Coffee Cake
Cherry Almond Cake
From other great blogs:
Blackberry Lime Muffins – from Two Peas and Their Pod
Blueberry Scones – from Grumpy’s Honeybunch
Cherry Crumble Cake – from The English Kitchen
Sour Cherry Slab Pie – from Smitten Kitchen
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This crust is very tasty. I refused to go through all this effort to make something homemade and then use canned pie filling so I made my own. I guess I made too much because after 50 minutes of baking, the bottom crust is not done. I’m putting it back in the oven but what I tasted was delicious! I’m wondering about reheating it. Do you recommend a time and temperature for tomorrow?
Amanda, these look wonderful. Do you think I could make a half batch in an 8″ square or 9 ” round pan?and reduce the cooking time?
Amanda Formaro says
Hi Terilynn. I have not tried doing that, but I think it would probably work. Because the area of the two sizes is not exactly half of the other, you will need to watch it and reduce the baking time. Also, it may turn out a little thinner, so just keep your eye on it and let me know how it goes!
I JUST SAW YOUR SITE FOR THE FIRST TIME . I AM LOOKING FORWARD TO MORE OF YOUR RECIPES THANKS
Amanda Formaro says
Thanks Judy, glad you’re here!
That looks delish! I am gonna have to try that with some blueberries
Avanika [YumsiliciousBakes] says
Oh this looks fantastic, Amanda!
Oh, Amanda, this looks to die for! I'm definitely printing this out and trying it. Thanks for mentioning it to me!
Yum, blackberries are my favorite! I've seen tons of blackberry bushes around my neighborhood so I'm going to be doing a lot of picking when they ripen. I'll definitely be trying this.
[email protected] Stories of A to Z says
This looks fabulous! I'm bookmarking it to try it sometime soon!
What a great treat. This is my first visit to your blog so I've spent some time reading through your earlier posts. I love the food you make and will be back often to see what else you've been making. I hope you are having a wonderful day. Blessings…Mary
5 Star Foodie says
Scrumptious dessert with blackberries! I love the yummy glaze on top!
I love this recipe, I have been browsing for a blackberry recipe, I thought I'd do some sort of tart, but your changing my mind, delish!
OK Chick says