Blueberry Birthday Bars

Makes one 8x8-inch pan

1 pint blueberries (fresh or frozen)

1 cup sugar

Squeeze lemon juice 

….or one 13 oz jar blueberry jam

1 Milk Bar Confetti Cake Mix

1 stick butter, melted

In a medium size, heavy bottom pot, mix blueberries, sugar and lemon juice together and cook over medium heat until blueberries release their juices and become jammy, about 5 minutes. Transfer to a jar or bowl and pop in fridge or freeze to cool quickly.

Heat the oven to 350°F and grease a 8x8-inch baking dish.

In a medium bowl stir together the cake mix and butter until combined and crumby clusters form. 

Measure and reserve 3/4 cup of confetti crumb mixture to the side (to use as topping). Using your hands, press the remaining confetti crumbs into the bottom of the prepared pan, smooshing to make an even layer that fills the bottom and up the sides of the baking dish ¼-inch.

Spread the jammy blueberries atop this crust, then scatter (don’t press) the remaining crumbs on top of jammy blueberries to make a loose, crummy top layer.

Bake at 350°F for 25 minutes, until the crumb topping is a light golden brown and the jammy blueberries have started to bubble over the top of some of the crumbs. Cool at room temp before slicing.