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.
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