1 (14 oz.) pkg. blueberry muffin mix
1/4 c. packed brown sugar
1/4 c. butter, melted
1/2 c. seedless red raspberry jam
1 tbsp. lemon juice
1 tsp. confectioners' sugar

Heat oven to 375 degrees. Grease 8 x 8 x 2 inch pan. Rinse blueberries (from mix) with loater. Drain and spread on paper towels to drain.

For base, empty muffin mix into bowl. Break up lumps. Stir in sugar, drizzle the butter. Toss with fork until crumbs form. Reserve 3/4 cup mixture; press remaining into bottom of pan. For filling combine jam and lemon. Fold in berries. Spread over base. Sprinkle with reserved crumbs. Bake 25 to 30 minutes or until brown. Loosen from edge of pan; cool. Cut into 1 x 2 inch bars. Sift with confectioners' sugar. Makes 32 bars.