Think of this as a warm pan of blueberry crisp turned into a hand-held treat. Oats and fresh blueberries join up to create a sweet, no-fuss dish.
—BLAIR LONERGAN ROCHELLE, VA
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 1 DOZEN
1package yellow cake mix (regular size)
2 1/2 cups old-fashioned oats
3/4cup butter, melted
1jar (12 ounces) blueberry preserves
1/3cup fresh blueberries
1tablespoon lemon juice
1/3cup finely chopped pecans
1teaspoon ground cinnamon
1. In a large bowl, combine the cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake at 350° for 15 minutes. Cool on a wire rack for 5 minutes.
2. Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top.
3. Bake for 18-20 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars.