This dessert is cute, refreshing and simple to make! The fruity accent makes it perfect for for a midday snack or a summer picnic, while the dense, cake-like base is satisfying without being too heavy.
This recipe is adapted from the Magnolia Bakery Cookbook, which originally calls for cherry filling. For those of you who are unfamiliar with Magnolia, it is a famous chain in New York that specializes in baked goods and cupcakes. Whenever I visit, there are always long lines of hungry customers. However, the wait is definitely worth it, as I always find something that satisfies my cravings, whether it is a Blueberry Fruit Crisp or a Caramel Pecan Cheesecake.
Without further ado, below is the recipe:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup canned blackberry pie filling (I used the Wilderness Premium brand)
- Powdered sugar for dusting
- Oil or Butter for greasing pan
- Preheat oven to 350 degrees F.
- Grease a 13×9 baking pan with either oil or butter
- In a large bowl, cream together the sugar and butter until smooth, which will take about two minutes. Add the eggs one at a time, beating well after each addition. Next, add the vanilla and the flour and mix thoroughly.
- Pour the mixture into the prepared pan, and spread evenly so that there is a smooth surface. Then, using a toothpick, lightly draw a 3×4 grid into the pan. This should create 12 2-inch squares.
- Finally, dollop approximately a teaspoon of blackberry pie filling into the center of each square.
- Bake for 30-35 minutes, or until the edges have browned and a toothpick inserted into the center comes out clean.
- Allow the squares to cool completely, and then sprinkle the powdered sugar over the squares using a sieve. Cut, serve, and enjoy!