¾ cup butter, softened + 2 tablespoons butter, melted, divided
1 large egg
½ cup white chocolate chips
1 (6 ounce) package fresh blueberries
¼ cup sweetened coconut flakes
¼ cup quick cooking oats
¼ cup chopped pecans
2 tablespoons brown sugar
1-2 tablespoons water
Preheat oven to 350°F. In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, ¾ cup softened butter and egg with a fork until crumbly. Gently blend in chocolate chips. Reserve ½ cup of crumbs.
Press remaining crumbs in a greased 13x9-inch baking pan. Top with blueberries. Combine reserved crumbs with coconut, oats, pecans and brown sugar; sprinkle over blueberries.
Bake 30-35 minutes. Cool completely. In small bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 2 with remaining 2 tablespoons melted butter and water; whisk until smooth. Drizzle over top of bars.