Blueberry chocolate triangles are a popular cake often served at Christmas or special occasions. They combine the tart sweetness of blueberries with the rich creaminess of chocolate, usually in a crumbly pastry base.

The most classic form of these triangles is the so-called Florentine triangle, or a variation of walnut triangles, where the fruit layer is baked until crispy.

Here is the recipe for shortcrust pastry chocolate blueberry triangles:

🍫 Blueberry chocolate triangles

(For a baking sheet measuring approx. 30×25 cm, you will get approx. 24–30 triangles)

I. Ingredients for shortcrust pastry (basic)
Ingredients Quantity Comments
Flour (type 405) 250 g
Butter 125 g Cold, diced
Sugar 80 g
Egg (size M) 1
Salt 1 pinch
Experience in the table

II. Ingredients for the Blueberry Chocolate Sauce
Ingredients Quantity Comments
Butter 100 g
Sugar 100 g
Honey or maple syrup 2 tablespoons Binder
Milk 50 ml Ground almonds (or mixed nuts) 100 g
Chopped dark chocolate 100 g
Dried blueberries 80 g
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III. Preparation

Preparing the shortcrust pastry
To knead the pastry: Quickly knead all the ingredients for the shortcrust pastry until a smooth dough forms. (Do not knead for too long, otherwise it will be tough!)
Cooling: Wrap the pastry in plastic wrap and refrigerate for at least 30 minutes.

Shaping the base: Preheat the oven to 180 °C (350 °F). Roll out the dough on a floured surface onto a baking sheet or press directly onto a baking sheet lined with parchment paper. Prick the base with a fork in several places.

Prepare the blueberry-chocolate topping
Melt: Place the butter, sugar, honey/syrup and cream in a saucepan. Heat slowly, stirring constantly, until the butter and sugar are completely dissolved. Let the mixture boil for one minute.

Mix: Remove the saucepan from the heat. Immediately stir in the chopped walnuts, blueberries and chopped chocolate. The chocolate should melt slightly.

Spread: Spread the warm, sticky topping evenly over the prepared shortcrust pastry base.

Baking and slicing
Bake: Bake the cake for about 25-30 minutes, until the pastry is lightly browned and the top is golden brown.

Pre-slicing (critical step!): Remove the cake from the oven and let it cool briefly (about 5-10 minutes). Important: It should still be warm when slicing, as the sugar mixture will become very hard as it cools.

Assembly: First, cut the warm cake into squares or rectangles, then cut each square or rectangle diagonally to create classic triangles.

Cooling: Let the triangles cool completely before removing them from the baking sheet.

Would you prefer the recipe for Chocolate and Blueberry Cutout Cookies?