Ingredients for Lemon Blueberry Crumb Bars
- 1 cup (2 sticks) unsalted butter
- Yellow Cake Mix
- Eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice + 1 tablespoon lemon juice
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- Fresh Blueberries
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How to Make Lemon Blueberry Crumb Bars
- Preheat oven to 350°F (175°C).
- Line a 13x9 inch baking pan with foil, leaving overhang on the sides for easy removal.
- In a large microwave-safe bowl, melt 1 cup (2 sticks) of butter in the microwave on high for 1-1.5 minutes, or until melted.
- Add 15.25 oz box (1 box) yellow cake mix, 1 large egg, and 1 teaspoon lemon juice to the melted butter.
- Beat with a mixer until well combined.
- Press ⅔ of the mixture into the bottom of the prepared pan.
- In a separate bowl, beat 8 oz cream cheese and ¼ cup granulated sugar with a mixer until smooth and creamy.
- Add 1 large egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest to the cream cheese mixture.
- Mix well until combined.
- Pour the cream cheese mixture evenly over the crust.
- Top with 2 cups fresh blueberries (or blackberries).
- Crumble the remaining cake mixture over the berries using your fingers.
- Press lightly into the cream cheese layer.
- Bake for 45-50 minutes, or until the center is almost set. A toothpick inserted near the center should come out with a few moist crumbs.
- Let cool completely in the pan on a wire rack.
- Refrigerate for at least 1 hour to allow the bars to set completely.
- Use the foil overhang to lift the dessert from the pan before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
62g
Fat
32g
Carbs
8g
