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| Lemon-Blueberry Crumb Bars |
"Yellow cake and cream cheese join with lemon zest and fresh blueberries to make moist, fruity crumb bars."
Ingredients :
- 1/2 cup butter
- 1 package (2-layer size) yellow cake mix
- 2 eggs, divided
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 2 1/2 cups fresh blueberries
Instructions :
| Prep : 20M | Cook : 32M | Ready in : 1H20M |
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- Heat oven to 350 degrees F.
- 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.
Notes :
- 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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