Lemon Blueberry Crumb Bars

1 box Krusteaz Meyer Lemon Pound cake mix

1 egg

10 T. butter, melted

3/4 c. water

1 c. blueberries

Crumb Topping:

5 T. butter, softened

1/2 c. brown sugar

3/4 c. flour

Lemon Drizzle:

1 c. powdered sugar

2 T. lemon juice

Preheat oven to 350. Combine cake mix, 1 egg, melted butter, and water. Add blueberries. Pour in sprayed 8x8 dish. Bake 35-40 minutes. While it's baking, prepare the crumb topping by pressing and mixing all ingredients together with your hands (I used a fork) until it forms coarse crumbs. Sprinkle on the crumb topping. Bake for additional 26-30 minutes or until edges brown. Remove from oven, allow to cool to room temperature. Make the drizzle* (a packet comes in the pound cake box) by whisking together ingredients. Drizzle over bars. (these are more cakelike) Slice and serve. Store in refrigerator.

*my daughter loves this!

1st pic: baked cake ready for crumb topping, 2nd pic: crumb topping, 3rd pic: drizzle added and ready to eat.