Cinnamon Blueberry Crumble Bars
Store these bars, covered with plastic wrap at room temperature for up to 3 days, in refrigerator for up to 1 week or frozen in foil for up to 6 months. Thaw overnight in refrigerator before serving.
- 1 Pkg. Yellow Cake Mix
- 1 Cup (2 Sticks) Butter or Margarine, melted
- 1 Cup Quick Cooking Oats
- 1/2 Cup Brown Sugar, firmly packed
- 2 Large Eggs
- 1 tsp. Ground Cinnamon
- 2 Cups Fresh Blueberries, rinsed and drained
- 1/2 Cup Sugar
Preheat oven to 350 degrees. Place the cake mix, melted butter, oatmeal, brown sugar, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer for 1 to 1 1/2 minuted. Reserve 1 1/2 cups for the topping. Using your fingertips, press the remaining mix into an ungreased 9 x 13 inch pan covering bottom to reach all sides.
For the filling, combine blueberries and 2/2 cup sugar and mix gently. Pour into the unbaked crust and spread evenly. Pinch off pieces of the reserved crust mixture and scatter them over the filling. Bake until it is a light brown and bubbling, 40-45 minutes. Cool in pan on wire rack for 30 minutes. Cut into 24 bars.