Lemon-Blueberry Crumb Bars Recipe - Allrecipes.com
Lemon-Blueberry Crumb Bars Recipe

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
  • PREP

    20 mins

    1 hr 20 mins


  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


  • 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.

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.


7 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.

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

Nov 27, 2014

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


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  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 34 mg
  • 11%
  • 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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