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Blackberry Custard Bars

Recipe by Evelyn Marcella Rivera

Blackberry custard bars pair a buttery shortbread crust with a silky, just-set custard studded with fresh blackberries, finished with a dusting of powdered sugar. A pretty, one-bowl-friendly dessert that’s easy enough for any day.

  • Total Time2 hours
  • Yield24 bars 1x
  • DietVegetarian

Ingredients

Units Scale
  • 3 cups all-purpose flour (divided (2 cups crust, 1 cup custard))
  • 1 1/4 cups granulated sugar (divided (1/2 cup crust, 3/4 cup custard))
  • 3/4 tsp salt (divided (1/4 tsp crust, 1/2 tsp custard))
  • 1 1/2 cups melted unsalted butter (divided (1 cup crust, 1/2 cup custard))
  • 1 1/2 cups whole milk (for custard)
  • 6 large eggs (for custard)
  • 1 tsp vanilla extract (for custard)
  • 2 cups fresh blackberries
  • 1/4 cup sifted powdered sugar (optional, for dusting)

Instructions

  1. Preheat: Preheat the oven to 350°F. Lightly grease a 9×13 baking dish and line it with parchment paper.
  2. Mix the Crust: In a medium bowl, mix 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Pour in 1 cup melted butter and mix with a fork until small pea-sized lumps form.
  3. Bake the Crust: Press the dough into the bottom and sides of the prepared dish and bake 10 minutes, or until the edges turn golden. Remove and cool 10 minutes.
  4. Make the Custard: In the same bowl, add 1/2 cup melted butter, the milk, eggs, 3/4 cup sugar, 1 cup flour, 1/2 teaspoon salt, and the vanilla. Mix with an electric mixer until completely smooth.
  5. Assemble: Scatter the blackberries over the slightly cooled crust, then pour the custard batter over the berries.
  6. Bake: Bake until the custard is set, about 32 to 35 minutes. Cool completely, then refrigerate 1 hour before cutting into bars. Top with powdered sugar, if desired.

Notes

Par-baking the crust keeps it from getting soggy under the custard. Use fresh berries when possible; frozen ones release more water (thaw and pat dry if using). Make sure the custard is fully set (edges golden, center barely jiggling) before removing. Chill at least 1 hour before cutting for clean squares. Swap the blackberries for raspberries, blueberries, strawberries, or peaches. Store airtight in the fridge up to 4 days, or freeze up to 4 months.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 472
  • Sugar: 26
  • Sodium: 198
  • Fat: 27
  • Saturated Fat: 16
  • Carbohydrates: 51
  • Fiber: 2
  • Protein: 8
  • Cholesterol: 157

Find it online: https://blesseddish.com/blackberry-custard-bars/