A few weeks ago I went blueberry picking and came back with 11 lbs of blueberries!! Instead of freezing them all at once.. or using them all to make blueberry muffins, I decided to try the Lemon-Blueberry Crumb Bars recipe I found on the Kraft Food website.
This recipe is sooooo YUMMY!!! It’s not too expensive to make and is quite easy to put together. My whole family loved it and they aren’t much into desserts normally. I’m definitely going to make some again.. they are so refreshing.
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2-1/2 cups fresh blueberries
Steps: HEAT oven to 350ºF.
LINE 13×9-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 cake mix, 1 egg and 1 Tbsp. lemon juice; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan. BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice and zest; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer. BAKE 48 to 50 or until centre is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.