BLUEBERRY BAR COOKIES

By Lutie

My Mom found this recipe in a Duncan Hines Muffin Mix box. She did not really follow the recipe, but changed it (of course) and made it her own. The first time she made it, the aroma wafting through the apartment building where she lived caused all the neighbors to knock and beg for a serving.

Ingredients

• 1 Pkg. Duncan Hines Wild Blueberry Muffin Mix (the only ingredient that remained constant)
• 1 Cup quick cooking oats
• 1/3 Cup dark brown sugar, firmly packed
• 6 Tbs. butter, softened
• 2 Pints fresh blueberries, rinsed and picked over
• 1/2 Cup seedless raspberry jam

Preparation

Step 1

Oven to 375 degrees.

In a large bowl combine dry muffin mix, oats and brown sugar. Cut in the butter until well distributed. Reserve about 1 ½ cups of this crumb mixture and press the remainder into the bottom and up the sides of a greased 7x10” glass baking dish.

Gently fold blueberries and jam. Spoon into crumb mixture in pan and spread evenly. Sprinkle the balance of the crumb mixture (will not cover completely) and pat down lightly. Bake for 30-35 minutes, until golden and blueberries are beginning to bubble.

Cool completely before serving.