Fresh Blackberry-Lemon Crumb Bars

Using up the last of my summer berries.

• Ready In: 54 mins
• Yields: 24 large bars

Ingredients

• 1 (18 1/4ounce) package  yellow cake mix
• 1⁄2 cup butter, softened
• 1  large egg
• 1  tablespoon  grated lemon zest
• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup  fresh-squeezed lemon juice
• 2  cups fresh blackberries (or frozen, thawed)

Directions

1. Preheat oven to 350° ; position oven rack in middle of oven; spray the bottom only of an 13 x 9 inch metal baking pan with nonstick cooking spray.
2. In a big bowl, add the cake mix, butter, and egg; blend with an electric mixer set on low speed until all dry ingredients are moistened and mixture is well blended and crumbly.
3. Press half of mixture evenly into bottom of prepared pan; bake 15 minutes.
4. Meanwhile, in another bowl, whisk together lemon zest and condensed milk with the lemon juice; stir until blended.
5. Place blackberries evenly over surface of partially baked crust; pour lemon mixture over blackberries evenly as possible; sprinkle with reserved crumb mixture.
6. Bake 20-24 minutes or until topping is golden brown.
7. Transfer to wire rack and cool completely.
8. Cut into bars; store in refrigerator.