These bars are wonderfully versatile and easy to prepare. The crust and streusel topping come together from the same mixture, saving time and simplifying the process.
The blackberry layer adds a bright, slightly tart contrast to the sweet, buttery base. Almonds enhance the flavor with a delicate nuttiness that pairs beautifully with berries.
They slice neatly, travel well, and taste just as good the next day, making them perfect for potlucks, picnics, or make-ahead treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar unsalted butter, softened salt baking powder large egg vanilla extract fresh blackberries cornstarch lemon juice sliced almonds
Directions
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine flour, granulated sugar, brown sugar, salt, and baking powder. Add the softened butter and mix until the mixture becomes crumbly. Stir in the egg and vanilla extract until a soft dough forms.
Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust.
In another bowl, gently toss the blackberries with cornstarch and lemon juice. Spread the berry mixture evenly over the crust.
Add sliced almonds to the remaining dough and crumble it evenly over the blackberry layer to create the streusel topping.
Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling.
Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares or rectangles and serve.
Servings and timing
Servings: 12 to 16 bars
Preparation time: 20 minutes Baking time: 40 to 45 minutes Cooling time: 1 hour Total time: About 2 hours
Variations
Substitute raspberries or a mix of berries for a different flavor profile.
Add a teaspoon of almond extract to the dough for a stronger almond flavor.
Sprinkle a light dusting of powdered sugar over the cooled bars for a decorative finish.
Use blackberry preserves in place of fresh berries when they are out of season.
Add a handful of white chocolate chips to the streusel for extra sweetness.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.
To freeze, wrap individual bars tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
These bars can be enjoyed chilled, at room temperature, or slightly warmed in the microwave for 10 to 15 seconds.
FAQs
Can I use frozen blackberries?
Yes, but thaw and drain them well before using to prevent excess moisture in the filling.
Do I need to toast the almonds first?
No, they will toast naturally as the bars bake in the oven.
How do I keep the crust from becoming soggy?
Make sure to mix the berries with cornstarch to help thicken the juices during baking.
Can I double the recipe?
Yes, simply use a 9×13-inch pan and adjust the baking time slightly if needed.
Can I make these bars gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
How do I know when the bars are done?
The streusel should be golden brown and the berry filling should be bubbling around the edges.
Can I prepare the dough in advance?
Yes, the dough can be made a day ahead and refrigerated until ready to use.
What type of almonds work best?
Sliced almonds are ideal for texture, but slivered almonds also work well.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind that blackberries can be tart.
Do these bars need to be refrigerated?
They can sit at room temperature for a short period, but refrigeration helps maintain freshness longer.
Conclusion
Blackberry Almond Streusel Bars offer the perfect combination of buttery crust, juicy berry filling, and crisp almond topping. They’re easy to prepare, beautifully textured, and packed with fresh flavor. Whether served at a gathering or enjoyed as a simple homemade treat, these bars are sure to become a favorite in your dessert rotation.
These Blackberry Almond Streusel Bars combine a buttery shortbread crust, a vibrant blackberry filling, and a golden almond-studded crumble topping. Perfect for summer desserts, potlucks, or afternoon coffee, these easy blackberry almond bars deliver the ideal balance of sweet, tart, and nutty flavors in every bite.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:2 hours 5 minutes
Yield:12–16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust & Streusel:
2 cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
¾ cup unsalted butter, softened
½ teaspoon salt
1 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
½ cup sliced almonds
For the Blackberry Filling:
2 cups fresh blackberries
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
Prepare Dough: In a large bowl, combine flour, granulated sugar, brown sugar, salt, and baking powder. Add softened butter and mix until crumbly. Stir in egg and vanilla extract until a soft dough forms.
Form Crust: Press two-thirds of the dough evenly into the bottom of the prepared pan.
Prepare Filling: In a separate bowl, gently toss blackberries with cornstarch and lemon juice. Spread evenly over the crust.
Add Streusel Topping: Mix sliced almonds into the remaining dough. Crumble evenly over the blackberry layer.
Bake: Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
Cool & Slice: Allow bars to cool completely (about 1 hour). Lift from pan using parchment and slice into 12–16 bars.
Notes
Thaw and drain frozen blackberries thoroughly before using.Add ½ teaspoon almond extract for enhanced almond flavor.Dust with powdered sugar after cooling for a decorative touch.Blackberry preserves can substitute fresh berries when needed.For clean slices, chill bars slightly before cutting.
