Lemon-Blueberry Crumb Bars

READY IN: 1hr 5mins
Recipe by Chef clb83

From Food and Family magazine. These were an absolute hit with the family, they were so light and buttery. I substitued blackberries, but I think any fresh fruit would be great. NOTE: I add a little extra lemon zest and lemon juice to crust and cream cheese filling. Also added a little extra sugar to the cream cheese filling.

Top Review by Sydney Mike

Lemon & blueberry, a great combination, & they certainly were in these bars! As with you, I'm almost always ready & willing to be generous when it comes to lemon zest (I used nicely rounded measures for it), & these bars were wonderfully satisfying! Will be keeping your recipe around to make 'em again, too! Thanks for sharing it! [Made & reviewed in New Kids on the Block recipe tag]

Ingredients Nutrition

Directions

  1. Heat oven to 350/.
  2. Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan.
  3. Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice, and zest; mix well. Pour over crust, top with berries. Pinch small pieces of remaining cake mix between with your fingers; press lightly into cream cheese layer.
  4. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

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