Lemon-Blueberry Crumb Bars |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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From Food and Family magazine. These were an absolute hit with the family, they were so light and buttery. I substitued blackberries, but I think any fresh fruit would be great. NOTE: I add a little extra lemon zest and lemon juice to crust and cream cheese filling. Also added a little extra sugar to the cream cheese filling. Ingredients:
1/2 cup butter |
1 (18 ounce) package yellow cake mix |
2 eggs, divided |
2 teaspoons lemon zest |
3 tablespoons lemon juice |
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
2 1/2 cups fresh blueberries |
Directions:
1. Heat oven to 350/.
2. Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan.
3. 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 remaining cake mix between with your fingers; press lightly into cream cheese layer.
4. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
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