Lightly grease a 10” round baking dish or 9 x 13 pan
Add the berries to the prepared pan and top with zest. Add 1 Tablespoon of the powdered sugar and toss.
In a medium bowl, combine The Invisible Chef Pancake Mix, buttermilk, eggs and melted butter. Pour the batter over the berries. Sprinkle with granulated sugar. Bake until the crust is golden and a toothpick inserted comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
Dust with remaining powdered sugar and drizzle with maple syrup, whipped cream or ice cream.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
