1 (14 oz) can of sweetened condensed milk (you’ll only use half the can)
1/2 tablespoon lemon zest
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish.
In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer. Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.
Pour your blueberries into a bowl. Drizzle half of the sweetened condensed milk down over the blueberries and add in your lemon zest. Pour your blueberry mixture down over the first layer of your bars.
Take the other half of your cake batter and dot it around the top of the blueberry layer. It won’t spread all the way across, just drop big dots of batter all of the top.
Bake 30 to 35 minutes or until the bars are pretty much set in the center. Remove bars from oven and cool just a little before slicing into bars and serving.
Store in the fridge when not enjoying.
Blueberry bars in May sounds nice, right? Enjoy!