Lemon-Blueberry Crumb Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 30, 2015
This looks great! I should try making this for the MN Rushford-Peterson Valley Farmer's Market and maybe use a graham cracker crust instead of the cake mix.
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Reviewed: 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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Reviewed: Sep. 3, 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!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: 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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Photo by Jennifer Mahoney

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Reviewed: 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.
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Photo by SueRick Yaddow

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Reviewed: 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.
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Reviewed: Jul. 4, 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.
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Photo by RaeDanon

Cooking Level: Expert

Living In: Branson, Missouri, USA


 
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