Blueberry Crumble Bars

Fresh blueberries on a buttery cookie base and topped with a sweet crumble will be your new go-to summer bar. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup cold butter, cut into pieces

3 cups fresh blueberries

1/2 cup sugar

1/4 cup cornstarch

1 tablespoon finely grated lemon peel

1 tablespoon lemon juice

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1

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
2

In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 15 minutes.
3

In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved cookie mixture over filling.
4

Bake 32 to 36 minutes or until light golden brown and bubbling along edges. Cool 4 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Leftover citrus peel or juice? Store tightly wrapped in freezer for another recipe.
The secret for cutting bars easily is to line pan with heavy-duty or nonstick foil. When it is time to cut bars, just lift baked bar with foil out of pan, and cut. This also makes cleanup extra easy.