Blueberry Muffin Mix

Blueberry Lemon Coffee Cake
2 1/4 cups Augason Farms Blueberry Muffin Mix
1/3 cup water
1 egg
1/2 cup lemon yogurt
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine, cold

Cake: In medium bowl, blend together muffin mix, water, yogurt.  Spoon batter into lightly greased 8x8x2” pan.  
Topping: In a small bowl, mix together brown sugar and all-purpose flour.  Cut in butter with fork or pastry blender until mixture resembles size of small peas.  Sprinkle topping over batter.  Bake at 350˚F for 30-35 minutes.  Yield: 16 – 2” squares.

Creamy Blueberry Lemon Bars
Crust:
3 1/4 cups Augason Farms Blueberry Muffin Mix
1/2 cup butter or margarine, softened
Filling:
3/4 cup vanilla pie filling
1 cup (8 ounce package) cream cheese, softened
1 cup sugar
1 cup Augason Farms Spiff-E-Whip – prepared & whipped to stiff peaks

Crust: In medium bowl, mix together muffin mix, and butter or margarine until crumbly.  Press into lightly greased 9x13” pan.  Bake at 350˚F for 15 to 20 minutes or until light golden brown.  Cool.  
Filling: Spread pie filling over crust.  Using an electric mixer, blend cream cheese and sugar on medium speed for 1 minute.  Scrape bowl.  Continue mixing on medium speed for 1 minute.  Add whipped topping.  Change to low speed and mix 1 minute.  Spread evenly over pie filling.  Refrigerate 2 hours or until set before serving.  Yield: 24 – 2” squares.

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