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Lemon-Blueberry Crumb Bars

Lemon-Blueberry Crumb Bars


"Yellow cake and cream cheese join with lemon zest and fresh blueberries to make moist, fruity crumb bars."
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1 h 20 m servings 160 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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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Read all reviews 11
  1. 14 Ratings

Most helpful positive review

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. ...

Most helpful critical review

This was a nice, yummy treat.

Most helpful
Most positive
Least positive

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. ...

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 mad...

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. ...

This was a nice, yummy treat.

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 c...

This was a nice combination of sweet cakey crust and sour blueberry/lemon cream cheese. My boyfriend likes sweets, otherwise for my tastes it is too sweet. Next time I make this (and I will) I w...

Loved these, my family asks me to make them twice when they come to town.

This was way too sweet for me and the lemon flavor completely overpowered the blueberries.