Blueberry-Raspberry Jam Wedges for a Cause

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This post comes to us from Rachael Narins and Suzanne Griswold of Chicks with Knives.

We were asked to contribute a seasonal treat for the 2nd Annual Eat My Blog bake sale on Saturday, June 19th, from 10 a.m. to 4 p.m., taking place at Tender Greens in West Hollywood (8759 Santa Monica Boulevard)

100% of sales will go to the Los Angeles Regional Foodbank.  Pretty great, right? And who doesn’t like a bake sale! Sugar-coated-happiness for a great cause.

This was our way to highlight the amazing raspberries, blueberries and local pistachios available now. It’s not too sweet, but tastes just like summer should. Try it with ice cream.  Hope to see you at the bake sale!

Blueberry-Rasberry Jam Wedges
Blueberry-Rasberry Jam Wedges (The original image is no longer available, please contact KCRW if you need access to the original image.)

Blueberry-Raspberry Jam Wedges with Pistachio Streusel

Makes 6-8 servings

4 oz unsalted butter

4 oz powdered sugar

3 oz flour

1 oz potato starch (just use 4 ounces flour if you can’t find this)

2 oz almond meal

2 oz pistachio meal

2 tsps sanding sugar (optional)

Pinch of salt

1 cup pistachio marzipan

1 cup jam (we made blueberry-raspberry with a hint of rose water)

Preheat oven to 350F.

Line a baking sheet with parchment paper.

Spray a six-inch ring with baking spray.

Combine the butter, sugar, flour, almond and pistachio meal, sanding sugar (if using) and pinch of salt in a mixer with paddle attachment. Turn on low and combine until just moist and the dough holds together when you pick up a handful.

Press 1/2 inch of dough in to ring. Bake for 20 minutes or until just golden brown. Remove and let cool for 10 minutes.  Spread the marzipan in a thin layer on to the baked dough, leaving 1/4 inch around the edges. Repeat with the jam. Top with the remaining streusel and bake for 15 – 20 minutes or until just golden.

Let cool, lift the ring off and slice in to wedges.