Red White and Blue Bars

Preheat oven to 350ºF. Spray a 13 x 9 inch baking pan with nonstick cooking spray.

Combine the flour, 1 cup sugar, baking powder, and salt in a large mixing bowl. Cut the butter and cream cheese into 1″ pieces and drop into the flour mixture. Using a hand mixer on low speed, blend until the mixture resembles coarse crumbs. Transfer 1 cup of the mixture to a smaller bowl and set aside. Add the egg to the remaining flour mixture in the large bowl and mix on low speed until the dough begins to hold together.

Transfer the dough to the prepared 13 x 9 pan. Using your hands, press the dough evenly into the bottom of the pan. Bake 15 minutes. Remove the pan from the oven and allow to cool for about 15 or 20 minutes.

Add the sliced almonds to the reserved flour/crumb mixture.

In a mixing bowl combine the blueberries and raspberries with the lemon juice. Add the remaining 1/2 cup sugar and cornstarch. Toss lightly to combine. Spoon the berry mixture over the slightly cooled crust. Sprinkle the reserved flour/almond mixture evenly over the top.

Bake another 20-25 minutes until lightly browned. Cool completely in the pan and then cut into bars.