Lemon-Blueberry Crumb Bars

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: bar
• Serves: 24

ingredients

• 1⁄2 cup butter
• 1 (18 ounce) package yellow cake mix
• 2 eggs, divided
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 2 1⁄2 cups fresh blueberries

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.

Reviews

[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]

 

[MN Farmgirl]

I thought it was pretty good. I used frozen blueberries that I let partially thaw in a strainer.