Preheat oven to 375 degrees F (190 degrees C). 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
Granulated Sugar (1/4 cup)
Unsalted Butter (1/2 cup)
. Add the
All-Purpose Flour (1 1/2 cups)
Baking Soda (1/2 tsp)
Baking Powder (1/2 tsp)
Salt (1/4 tsp)
- mix to combine. You should have a crumbly mixture.
In a separate mixing bowl, combine the
Corn Starch (1/2 Tbsp)
Lemon Juice (1 Tbsp)
Just Jan’s® Seedless Raspberry Spread (1 cup)
. Fold in the
Fresh Blueberries (3/4 cup)
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
Raw Sugar (1 Tbsp)
evenly over the top before baking.
Bake for 22-25 minutes or until the top crust is golden. Cool completely before cutting.