Recipe by PHILADELPHIA Cream Cheese
"Yellow cake and cream cheese join with lemon zest and fresh blueberries to make moist, fruity crumb bars."
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(2-layer size) yellow cake mix
2 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
2 1/2 cups
This recipe was so easy I was able to write it down for a cousin of mine from heart. Simple, easy, and with the yellow cake mix for the crust it was such a delicious desert! Even in how I made it I only put 1 1/2 cups of fresh blueberries and even with less blueberries it still had the right combination of lemon and blueberries.
Love this recipe. It is a hit whenever I make it. Try it with a lemon cake mix if you want to up the lemon flavor.
Two years ago I tried this recipe and it has been a go to dessert ever since. I have requests to make it all the time, it is my son-in-laws all time favorite dessert as well as 2 of my friends.
It is refreshing, with a sweet pop from the blueberry and a tart hint from the lemon. The taste and texture are both heavenly - even to my grandgirl who had texture issues with food.
It is easy to make, makes a lot and is a lovely presentation. It does need to be cold for it to taste it's best. I'm making it now as it was requested I take it tomorrow to a 4th of July party.
Fantastic recipe! I had so many blueberries from my kids picking them at summer camp, and I didn't quite know what to do with them all. This recipe is sooo good, and super easy. I used a lemon cake mix and left out the lemon zest and juice. Yumm-O
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Blueberry Crumb Bars
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 82
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