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"Crunchy Blueberry Lemon Squares"

Contributed By: Brenda, LA | See all of Brenda's recipes
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  16 squares
This recipe is easy to make and can be served as a dessert with the whipped cream or a snack by cutting into smaller pieces. Either way adults and children in my family love this recipe and request it all the time.
1- 18 1/4 ounce box Lemon Cake Mix
1/2 cup butter (1 stick)
1/3 cup graham cracker crumbs
3/4 cup pecans, coarsely chopped & divided
1- 22 ounce can lemon pie filling
3 tablespoons plain flour
2 cups frozen blueberries, thawed and well drained
1/3 cup granulated sugar
Whipped topping (optional)
Heat oven to 350 degrees F.

Coat a 9x13-inch baking pan with vegetable cooking spray.

In a large mixing bowl combine cake mix, butter,cracker crumbs and 1/4 cup pecans. Cut butter into mixture until resembles coarse crumbs.Remove 1 cup mixture. Set aside. Press remaining mixture into prepared pan. Bake 15 minutes. Remove from oven. Set aside. In a medium mixing bowl combine pie filling, flour, blueberries and sugar. Stir. Spoon mixture evenly over baked crust. Mix remaining 1/2 cup pecans with the cup of crumb mixture. Sprinkle evenly over mixture in pan. Return to oven; bake an additional 35-45 minutes until lightly browned. Cool completely on wire rack.

Cut into squares. May be served with a dollop of whipped creme, if desired. Makes 16 squares. Store in refrigerator.

Date Added: 09/17/2009
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