Comida Kraft
Recipe Box

Lemon-Blueberry Bars

Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

32 servings

Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.

Note

For best results, refrigerate the cooled dessert before cutting into bars. Keep bars refrigerated.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 170
Total fat 10g
Saturated fat 5g
Cholesterol 40mg
Sodium 150mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 13g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe about two weeks ago, and by the next day they were gone. 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!
Date published: 2011-08-02
Rated 5 out of 5 by from Easy and Delicious! I made this for a labor day church potluck and it was a hit. With all the other foods to select from, especially desserts, there were only 4 bars left. Someone commented, when she saw me set it out, that I went to a lot of work. Well, I really didn't. I make very few bars, not more than once or twice a year. This looked like a great recipe and easy to make and one that would be universally liked. I usually read the reviews but didn't in this case - just assumed it would be good! Highly recommend it. One thing I wondered about was whether it needed to be refrigerated since it didn't say. It wasn't until I was typing the recipe for my files that I notes the note about cutting the bars and the reference to Keep Refrigerated. If you want your users to know something important like that, then you need to include it at the end of the recipe (from one home economist to another!).
Date published: 2016-09-07
Rated 5 out of 5 by from This recipe was just as the picture and tasted just as fabulous. 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.
Date published: 2013-03-26
Rated 5 out of 5 by from I made these bars for Easter and WOW! I made these bars for Easter and WOW! My husband, who claims to dislike lemon desserts, requested that these go into the heavy rotation recipe list! They are a snap to put together, but look and taste like you slaved. In fact, our three-year-old helped every step of the way, and we had a blast! I will try these with raspberries next time, just to shake things up! Thanks for another winner!
Date published: 2012-04-09
Rated 5 out of 5 by from This is the most amazing, simple and delicious recipe I have tried for dessert. 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!
Date published: 2011-09-24
Rated 5 out of 5 by from I once had a friend describe this as "an angel just threw a piece of heaven in my mouth". 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.
Date published: 2013-02-13
Rated 5 out of 5 by from Not only is this delicious and smells wonderful while baking, but it is also a great recipe to... Not only is this delicious and smells wonderful while baking, but it is also a great recipe to involve the grandchildren in mixing, pressing the base, and decorating with the blueberries. My grandson asked if we could just make the dough sometime so he could eat it all:).
Date published: 2015-06-04
Rated 5 out of 5 by from These cookies are awesome! 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.
Date published: 2013-01-25
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