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
So easy and so delicious! I needed something to take to a Labor Day picnic and this fit the bill. I was worried about the dreaded "box cake mix" flavor coming through so I added a heaping Tbsp. of vanilla extract to the melted butter, egg, and yellow cake mix. To make things easy and to avoid anything sticking I used Reynolds Wrap heavy duty non-stick foil (great stuff). I did up the amount of lemon juice and zest just a bit because I wanted the lemon flavor to come through and it complimented the blueberries nicely. It baked up beautifully and once it was completely cooled I added a little lemon zest on top for a little contrast in color (plus it just looked pretty). Be sure to wipe your knife clean after each cut to avoid a mess. These were light, lemony and bursting with blueberries - you'd never know cake mix made this little dessert so yummy!
This was a nice, yummy treat.
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
This was way too sweet for me and the lemon flavor completely overpowered the blueberries. Could make some adjustments, but I have other blueberry desserts I like much better so probably won't bother to make this one again.
The dough stuck to the aluminum foil. I was able to get about 20 bars out of it and delivered that. If you're going to make these, just grease the bottom of a pan and pat the batter into the pan. It will give more substance to the crust and the bars will hold together better, and it will have a richer flavor. Overall, the flavor was just okay.
* 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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