Blueberry Lemon Coffee Cake
Prep: 15 min
Total Time: 90 min
Servings: 18 bars
1 package Krusteaz Meyer Lemon Bar Mix
1 package Krusteaz Wild Blueberry Muffin Mix
1/3 cup + ½ cup water, divided
6 eggs, divided
1/3 cup vegetable oil
½ cup fresh blueberries
Preheat oven to 350°F. Grease bottom and sides of 9 X 12 rectangular baking dish. Press crust mix firmly into bottom of pan. Bake 8-10 minutes; crust will be pale.
In medium bowl, stir together 1/3 cup water and 3 eggs until well blended. Add Meyer Lemon filling mix and whisk until smooth. Allow to sit while crust is baking.
In separate medium bowl, stir together ½ cup water, oil, 3 eggs and muffin mix until moistened. Gently fold drained blueberries into batter.
Stir lemon filling mix again and pour half over hot crust. Sprinkle fresh blueberries over filling. Gently spread half of the muffin batter over the blueberry layer. Pour on remaining lemon filling, and then remaining muffin batter. Swirl with a spatula to slightly blend top lemon and muffin layers.
Bake 65 minutes. Serve warm or cool.
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