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Ingredients
- 1 package Duncan Hines Bakery Style Blueberry Streusel Muffin Mix
- 1/4 cup cold butter or margarine
- 1/3 cup finely chopped pecans
- 1 package 8oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 3 tbsp lemon juice
- 1 tsp grated lemon peel
Directions
- Preheat oven to 350. Grease 9in square pan.
- Rinse the blueberries from Mix with cold water, drain and set aside.
- Place muffin mix in medium bowl, cut in butter with pastry blender or two knives. Stir in pecans.
- Press into bottom of prepared pan. Bake at 350 for 15 mins or till set.
- Combine cream cheese and sugar in medium bowl, beat till smooth. Add egg, lemon juice and lemon peel. Beat well. spread over baked crust. Sprinkle with blueberries. Then sprinkle topping packet from mix over blueberries. return to oven and bake 350 for 35-40 mins or until filling is set.
- Cool completely. Refridgerate until ready to serve.
- Cut into 16 bars
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 16 servings | |
| Calories 63 | |
| Calories from Fat 35 | 56% |
| Total Fat 4.02g | 5% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 24mg | 1% |
| Potassium 13mg | 0% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.39g | 4% |
| Protein 0.5g | 1% |
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