Lemon-Blueberry Crumb Bars

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prep time

20 min

total time

3 hr 10 min

makes

24 servings, 1 bar (62 g) each

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photo by:

kraft

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What You Need

1/2 cup butter

1 pkg. (2-layer size) yellow cake mix

2 eggs, divided

2 tsp. zest and 3 Tbsp. juice from 1 lemon, divided

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup sugar

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 cake mix, 1 egg and 1 Tbsp. lemon juice; 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, lemon juice and zest; 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 48 to 50 or until centre is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

kraft kitchens tips

Note

When cutting bars, wipe knife off occasionally for a cleaner cut.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.

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rating

I reduced the amount of sugar and it didn't hurt a bit. Absolutely delicious
posted by annabo | on 10/10/2012

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Everyone loved it at the dinner party!
posted by a cook | on 8/17/2012

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Definitely going to make this again!! The whole family loved it, even my daughter who hates cream cheese!! I used frozen blueberries, and light cream cheese instead. So Delicous!!!
posted by rosestek | on 6/2/2012

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It tasted good but was a pain to make. I found it hard to spread the bottom layer & "squishing the cake mixture between your fingers" didn't really work either.
posted by a cook | on 2/19/2012

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Absolutely delicious!
posted by Christina_Nacc | on 9/27/2011

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This recipe is so yummy! I'm not a huge cheesecake fan but the lemon really helps. Everyone loved it!
posted by a cook | on 9/25/2011

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and I will make it again and again! Awesome taste. For a bit of a change, I make half blueberry and half raspberry - makes it a little different again.
posted by heidiho666 | on 9/11/2011

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Love the cheesecake taste to this dish. Easy to make and not too expensive.
posted by EmilyLinklater | on 9/3/2011

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i dont like cheese cake, so i was scared of this recipie...but it was SOOOOO good!!!!! I will definiately make this again.
posted by a cook | on 9/2/2011

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I followed the recipe to a T and these came out horrible! It was very hard to lay down the bottom crumb. I feel like I wasted $15 worth of ingredients on this. It says 2 eggs divided....what does that mean?? Mix 2 eggs together and then divide them?? When they were done, I tried to peel off the tinfoil but it stuck and peeled the bottom of the squares off. Terrible!
posted by bonste | on 9/2/2011