Recipe - Double Berry Bars

1 pack Blueberry muffin mix
One fourth cup Brown sugar
One fourth cup Butter or margarine; melted
One half cup Seedless raspberry jam
1 tablespoon Lemon juice
1 teaspoon Confectioners' sugar

Preheat oven to 375. grease an 8 x 8" pan. Drain blueberries from mix;
rinse with cold water; drain again and spread on paper towels to drain. For
base, empty muffin mix into a med. bowl. Break up any lumps. Stir in brown
sugar; drizzle with butter. Toss with a fork until crumbs form. Reserve 3/4
c. of mixture; press remaining crumbs into bottom of pan. FOR FILLING:
Combine jam and lemon juice. Fold in blueberries. Spread over base.
Sprinkle with reserved crumbs. Bake for 2530 min. or until golden brown
and jam bubbles slightly. Loosen from edge of pan; cool. Cut into bars.
Sift with confectioners' sugar.
Posted to BakeryShoppe Digest by angstrom@juno.com (Angela L Gilliland)
on Apr 12, 1998