Lemon-Raspberry Blondies

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Beat sugar, oil and butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes.

Add eggs, lemon zest, lemon juice and vanilla; beat until combined. Add flour, baking powder and salt; beat on low speed until just combined. Using a rubber spatula, gently fold in raspberries. Transfer to the prepared baking dish; smooth the surface with the spatula.

Bake until the edges are golden and the top springs back when lightly touched, 25 to 30 minutes. Transfer to a wire rack and let cool completely.