Lemon-Blueberry Crumb Bars

Lemon-Blueberry Crumb Bars combine two of my favorite flavors and are quick and easy! Perfect for warm weather, they’re light and moist with a cream cheese layer and start with a lemon cake mix.

Lemon-Blueberry Crumb Bars, Makes 20 – 30 bars

Recipe adapted from Kraft

Ingredients

1 stick butter, melted

1 box lemon cake mix (I used Pillsbury Moist Supreme)

2 eggs

2 pkg. (8 oz.) Cream Cheese, softened (I used 1/3 Less fat Cream Cheese)

1/2 cup sugar

1 Tbsp. zest and 3 Tbsp. juice from 1 lemon

2-1/2 cups blueberries

Directions

Preheat oven to 350ºF.

Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix dry cake mix with melted butter and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.

Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Sprinkle small pieces of remaining third of dough over cream cheese/ berry layer, pressing down lightly.

Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan completely, then refrigerate for several hours for easy cutting. When ready to cut, use foil handles to lift from pan. Keep bars refrigerated.

Print Recipe

Lemon-Blueberry Crumb Bars

A classic flavor combination of lemon and blueberries are married in a bar with a moist cream cheese layer. Quick and easy to come together, starting with a box cake mix.

Prep Time20 minutes mins

Cook Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: bars, blueberries, cake mix, dessert, lemon

Servings: 20 bars

Ingredients

• 1 stick butter melted
• 1 box lemon flavored cake mix
• 2 eggs
• 2 8 oz. packages Cream Cheese softened
• 1/2 cup sugar
• 1 Tbsp. zest
• 3 Tbsp. lemon juice
• 2-1/2 cups blueberries

Instructions

• Preheat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix dry cake mix with melted butter and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Sprinkle small pieces of remaining third of dough over cream cheese/ berry layer, pressing down lightly.
• Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. (Cover bars with foil towards end of baking time to prevent overbrowning if necessary.) Cool pan completely, then refrigerate for several hours for easy cutting. When ready to cut, use foil handles to lift from pan. Keep bars refrigerated.

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