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Heaven In A Pan: Lemon-Blueberry Crumb Bars

May 27, 2011


Erin Schrader

Hey sweet things.
You know those pairs that are genius and you want to kiss whoever created them on the forehead like 28 million times? You know the pairs I am talking about:
chocolate/peanut butter,
mac & cheese/peas,
Meet Another:
Lemon & Blueberry.

I could eat those two little fruities together like nobodies business, so when I found this recipe for Lemon-Blueberry Crumb Bars I knew I was hook line and sinker in love.
Thankfully, they did not disappoint.

Wanna make em?
Here is the recipe:

The Fixings:

1/2 cup butter
1 pkg.  (2-layer size) yellow cake mix
2 eggs, divided
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp.  zest and 3 Tbsp. juice from 1 lemon {I have no idea what zest is and didn’t want to take the time to google it, therefore there was no zest in my bars and they still were delightful. Additionally, I did not measure 3 Tbsp of lemon juice, I simply squirted the guts outta my lemon…Every last drop of it.}
2-1/2 cups fresh blueberries 

Creating This Wholesome Goodness:
HEAT oven to 350ºF.
LINE 13×9-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 cake mix and 1 egg; beat with mixer until well blended.

Press 2/3 of the mixture onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until well blended.

Add remaining egg, zest and juice; mix well.

Pour over crust; top with berries.

Pinch small pieces of the remaining cake mix mixture 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 {I only baked mine 45 minutes}. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

Kraft Foods-Thank you for making my stomach smile.
From me…

and my cutie patootie niece.

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