Ingredients
Scale
- 1 stick (1/2 cup) butter
- 1 package yellow cake mix
- 2 eggs, divided
- 2 medium lemons (one zested, both juiced)
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 pints fresh blueberries
- 1 cup powdered sugar
Instructions
- Prepare the Oven and Pan – Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, making sure to extend the foil over the sides to create handles for easy removal later. This preparation step is crucial for ensuring your bars can be lifted out cleanly after cooling.
- Make the Crust Mixture – In a microwave-safe mixing bowl, melt the butter completely. Add the yellow cake mix, 1 egg, and 2 tablespoons of freshly squeezed lemon juice to the melted butter. Beat with an electric mixer until everything is well combined and a cohesive dough forms. The mixture should be crumbly but press together when squeezed.
- Form the Base Layer – Take approximately 2/3 of the crust mixture and press it firmly and evenly into the bottom of the foil-lined pan. Use your fingers or the back of a measuring cup to ensure the crust is compact and even. This will form the stable base for your bars.
- Create the Cream Cheese Filling – In another bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the remaining egg, 2 teaspoons of lemon zest, and 2 tablespoons of lemon juice to the mixture. Beat until thoroughly combined and the texture is creamy and smooth.
- Assemble the Bars – Spread the cream cheese mixture evenly over the crust in the pan. Make sure to spread it all the way to the edges. Next, distribute the fresh blueberries evenly across the cream cheese layer. Take the remaining 1/3 of the crust mixture and crumble it with your fingers, sprinkling these crumbs evenly over the blueberries to create a streusel-like topping.
- Bake the Bars – Place the pan in the preheated oven and bake for 45-50 minutes, or until the center is almost set. The top should be lightly golden, and the cream cheese filling should be just slightly jiggly in the center.
- Prepare the Lemon Glaze – While the bars are baking, prepare the lemon glaze by mixing the powdered sugar with the remaining lemon juice. Adjust the amount of juice to achieve a consistency that’s thin enough to drizzle but not too runny. The glaze should coat the back of a spoon but still flow smoothly.
- Finish with Glaze and Cool – When the bars come out of the oven, immediately drizzle the lemon glaze over the warm surface. Allow the bars to cool at room temperature for about 30 minutes, then transfer to the refrigerator to cool completely for at least one hour. The cooling process is essential for the bars to set properly and achieve the right texture.
- Cut and Serve – Once completely cooled, use the foil handles to lift the entire dessert out of the pan. Place on a cutting board and cut into bars of desired size. For clean cuts, wipe your knife between slices.
Notes
- For the best flavor, use fresh blueberries rather than frozen. If you must use frozen, don’t thaw them first as they’ll release too much liquid during baking.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- For a twist, try substituting the blueberries with raspberries or blackberries.
- Make sure your cream cheese is fully softened to room temperature to avoid lumps in your filling.
- The lemon zest adds significant flavor, so don’t skip it if possible.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg