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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docshorty9

posted:12/4/2011

This is so good. I switched it up and used sweetened dried cranberries and orange zest and juice in place of the lemon and blueberries for a more seasonal dessert!

Lisaburbidge

posted:9/24/2011

This is the most amazing, simple and delicious recipe I have tried for dessert. I have made it four times with success each and every time. I change the fruit on top, add extra zest, alter the amount of cake mix on top and still have an excellent treat! (Raspberries on top are my favorite.) Thanks!

enivalo

posted:9/9/2011

This was delicious. Made them for a barbq. Everyone loved them! I will definately make these again!

euphoria021

posted:8/2/2011

I made this recipe about two weeks ago, and by the next day they were gone. This quickly became the house favorite summer dessert. It's so rich, creamy and that tingly feeling in the back of your throat from the lemon zest is just perfection. It was like a bite-sized cheesecake. I put a dallop of cool whip and it elevated it to a whole other leverl. I've been asked to do it again this weekend for my mom's birthday!

lamay78

posted:7/31/2011

These were very simple and turned out soooo good. I used the Neufchatel Cheese. It's almost like a blueberry cheesecake! The lemon and blueberry together was so yummy and I'm not a big blueberry lover.

jessipret

posted:7/13/2011

Look no further for a fantastic summer dessert. This is the best one I have made in awhile. Love, love, love it!

megarials

posted:7/5/2011

Everyone that ate these loved them. Would definitely make again.

Misty45

posted:6/26/2011

Make it SUGAR-FREE, it's fantastic! Use Pillsbury SF yellow cake mix, Splenda to replace sugar and light cream cheese.

museasylum

posted:6/25/2011

I made this 3 times so far and it has been perfect every time. I get rave reviews about it, and it is so easy to make. Try it with strawberries! It is just as good.

jsecrist01

posted:6/24/2011

OMG!!! I have made this 3 times and everytime it has been great~ Everyone that I have made them for Rave about them-Just make sure the pan is sprayed with non stick spray!!! Thanks for Food and Family