A quick and easy fresh bar. The buttery crust and topping make for a delicious treat.
1⁄2 cup unsalted butter, melted and cooled slightly
1⁄4 cup + 1 Tbsp granulated sugar
1 1⁄2 cups all purpose flour
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1/4 tsp salt
3⁄4 cup fresh blueberries
1 cup Seedless raspberry spread
1⁄2 Tbsp cornstarch
1 Tbsp lemon juice
1 Tbsp Turbinado sugar
Preheat oven to 375 degrees.
Line an 8” square baking pan with parchment, set aside.
For the crust: Using a stand mixer or a medium bowl with a hand mixer, blend the sugar and melted butter. Add the flour, baking soda, baking powder and salt - mix to combine. You should have a crumbly mixture.
Raspberry Blueberry filling: In a separate mixing bowl, combine the cornstarch, lemon juice and raspberry spread. Fold in the blueberries to combine.
Press all but 3⁄4 cup of the batter into the bottom of the prepared pan. Pour the raspberry mixture over the top of the crust and spread evenly making sure to distribute the blueberries evenly.
Using your hands sprinkle the remaining batter over the top of the berry mixture. Lightly press the crumb mixture into the pan. Sprinkle the Turbinado sugar evenly over the top before baking.
Bake for 22-25 minutes or until the top crust is golden. Cool completely before cutting.