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  • 4 cups blackberries
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup ground pecans
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon turbinado sugar
  • -- Whipped cream (optional)


  1. Combine blackberries and granulated sugar. Let stand at least 30 minutes.
  2. Preheat oven to 400F. Line a baking sheet with parchment.
  3. Combine flour, pecans, brown sugar, baking powder and salt in a large mixing bowl.  Add butter and using your fingers or a fork, cut butter into the flour mixture until it resembles coarse meal. Add vanilla and milk.
  4. On a lightly floured cutting board, pat dough into a 5 x 9-inch rectangle, 3/4-inch thick. Cut into 8 pieces. Sprinkle turbinado sugar on top.
  5. Place shortcakes on a baking sheet and bake 15 to 18 minutes, until puffed and lightly colored. Cool on a wire rack.
  6. Slice shortcakes into halves horizontally; spoon blackberries and juice between halves and top with whipped cream, if using.

Recipe by Nancy Krcek Allen.

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The recipe was originally published as Pecan Shortcakes with Blackberries on

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