Blueberry Lemon Crumb Bars:
1 18.25 pkg. Yellow Cake Mix
1/2 cup butter, softened
1 large egg
1 14 oz. can Fat-Free Sweetened Condensed Milk
1/2 cup lemon Juice
1 cup White Chocolate chips
2 cups fresh or frozen (thawed) blueberries
Preheat oven to 350. Spray the bottome of a 13 x 9 pan with non-stick cooking spray.
In a large bowl place cake mix, softened butter and egg. Blend with an electric mixer on low speed until blended and crumbly. Press half the mixture evenly into the bottom of prepared pan and Bake for 15 min.
Meanwhile, in a medium bowl whick together condensed milk lemon juice and white chips. Stir until blended.
Arrange blueberries evenly over partially baked crust. Pour lemon mixture over blueberries and sprinkle with remaining crumb mixture.
Bake for 20-24 min. or until topping is brown. Cool completely, cut into bars and store in the refrigerator.
Enjoy.
1 18.25 pkg. Yellow Cake Mix
1/2 cup butter, softened
1 large egg
1 14 oz. can Fat-Free Sweetened Condensed Milk
1/2 cup lemon Juice
1 cup White Chocolate chips
2 cups fresh or frozen (thawed) blueberries
Preheat oven to 350. Spray the bottome of a 13 x 9 pan with non-stick cooking spray.
In a large bowl place cake mix, softened butter and egg. Blend with an electric mixer on low speed until blended and crumbly. Press half the mixture evenly into the bottom of prepared pan and Bake for 15 min.
Meanwhile, in a medium bowl whick together condensed milk lemon juice and white chips. Stir until blended.
Arrange blueberries evenly over partially baked crust. Pour lemon mixture over blueberries and sprinkle with remaining crumb mixture.
Bake for 20-24 min. or until topping is brown. Cool completely, cut into bars and store in the refrigerator.
Enjoy.
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