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Lemon Blueberry Bars
Sweet and tangy lemon cream cheese bars topped with fresh blueberries and a buttery crumb topping.
Course: Dessert
Cuisine: American
Ingredients
- 1 (18.25 oz.) pkg. yellow cake mix
- 1/2 c. butter melted
- 2 eggs divided
- 2 (8 oz.) pkg. cream cheese softened
- 1/2 c. sugar
- 1 T. zest plus 3 T. juice from 1 lemon
- 2 1/2 c. fresh blueberries
Instructions
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Preheat the oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, leaving enough overhang on the sides to lift the finished bars out. In a large bowl, combine the cake mix, melted butter and 1 of the eggs. Beat with an electric mixer until evenly combined. Reserve about two-thirds of this mixture and press it firmly into the bottom of the prepared pan to form the crust.
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In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the remaining egg, lemon zest and lemon juice, and mix until well incorporated. Spread the cream cheese mixture evenly over the crust, then scatter the fresh blueberries on top.
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Take the remaining cake mix mixture and pinch off small pieces between your fingers, sprinkling them over the berries to create a crumb topping. Gently press the crumbs so they adhere to the cream cheese layer.
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Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the pan to cool completely on a wire rack. Use the foil overhang to lift the dessert from the pan, then cut into bars. For best texture and cleaner slices, refrigerate the cooled bars before cutting. Store refrigerated.