Blueberry Raspberry Bars

• FOR THE CRUST:
• 1 cup Granulated Sugar
• 3 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 Lemon, Zested
• 1 Egg
• 1 cup Cold Unsalted Butter, Cut Into Cubes
• FOR THE FILLING:
• 2/3 cups Granulated Sugar
• 2 Tablespoons Lemon Juice
• 4 teaspoons Cornstarch
• 4 cups Blueberries And Raspberries (Whatever Proportions You Prefer)

1. Preheat oven to 375u0b0F and grease a 9x13 inch pan. Set aside.
2. In a medium bowl, whisk sugar, flour and baking powder. Mix in salt and lemon zest. Using a pastry cutter or fork, blend in egg and butter. This dough will be crumbly. Press half of the dough into the pan to form the crust.
3. In a separate bowl, prepare the filling. Stir sugar, lemon juice, and cornstarch. Gently fold in berries. Spread berries over the crust evenly. Crumble remaining dough over the top of the berries.
4. Bake for 45 minutes until top is lightly brown. Remove from oven. Cool completely before cutting into bars. Makes up to 24 bars.
5. Recipe copied from Annie's City Kitchen.

sugar, allpurpose, baking powder, ubc, lemon, egg, butter, filling, sugar, lemon juice, cornstarch, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-raspberry-bars/ (may not work)