Lemon-Blueberry Crumb Bars

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photo by:kraft

Yellow cake and cream cheese join with lemon zest and fresh blueberries to make moist, fruity crumb bars.

time

prep:

20 min

total:

1 hr 20 min

servings

total:

32 servings

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What You Need

1/2

cup butter

pkg. (2-layer size) yellow cake mix

eggs, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

Tbsp. zest and 3 Tbsp. juice from 1 lemon

2-1/2

cups fresh blueberries

Make It

HEAT oven to 350ºF.

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.

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.

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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nicvogt

posted:6/2/2013

So delicious! I used thawed frozen blueberries and it turned out perfect. I made this for a work party, and they were all gone in a flash. Everyone was raving. I'll definitely make it again.

hollycaulder

posted:5/30/2013

This has been a big hit every time I have made it!

BrittaniSimon

posted:4/17/2013

These were a hit with my family, especially my dad and husband. They didn't want to wait for them to cool, so they had some when they were still warm and then had some after they had been refrigerated overnight. They said they were better cold.

David2275

posted:3/26/2013

This recipe was just as the picture and tasted just as fabulous. The only thing I changed was that I used raspberries instead of blueberries. Our family loves raspberries the only thing is do not thaw the raspberries. Toss them with granulated sugar to taste and them follow the recipe as directed. They were a complete hit with everyone. I will definitely make them again since they didn't last one day.

amyateyou

posted:2/17/2013

I've made these as bars and as cupcakes! Both are delicious. This is one of my favorite desserts.

hellbunnyofdoom

posted:2/13/2013

I once had a friend describe this as "an angel just threw a piece of heaven in my mouth". Easy to make, great crisp flavours and one of my signature squares. I get asked to make these all the time. I use frozen blueberries and just rinse them in water until they are soft and they work just fine.

cdierkes

posted:2/8/2013

I made this for a Super Bowl party and it was a hit. It tasted great and was easy to make.

mkdial

posted:1/25/2013

These cookies are awesome!!! I made them for a church potluck and they were a hit. I am making them again today for the family, just two days later. For my recipe, I used gluten-free cake mix because I have to eat gluten-free but that was the only change.

lakard

posted:11/14/2012

used a lemon cake mix and raspberries , as blueberries where just out of season. bit messy on the last step used a teaspoon instead.

westncats

posted:9/9/2012

Very good and easy to make recipe. I followed exactly and wouldn't change a thing.