Lemon-Blueberry Crumb Bars Recipe - Allrecipes.com
Lemon-Blueberry Crumb Bars Recipe
  • READY IN ABOUT hrs

Lemon-Blueberry Crumb Bars

Recipe by  

"Yellow cake and cream cheese join with lemon zest and fresh blueberries to make moist, fruity crumb bars."

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Ingredients Edit and Save

Original recipe makes 32 bars Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Heat oven to 350 degrees F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
  3. Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
  4. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips
  • Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
  • Note: For best results, refrigerate the cooled dessert before cutting into bars. Keep bars refrigerated.
  • How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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Reviews More Reviews

Sep 03, 2014

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!

 
Jul 13, 2014

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.

 

6 Ratings

Jul 27, 2014

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.

 
Jul 04, 2014

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.

 
Nov 27, 2014

Easy and delicious! I followed the recipe exactly and it worked out wonderfully. I will definitely make these again.

 
Aug 20, 2014

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

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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