I had subscribed to Kraft Food & Family, a magazine subscription, for a while and the issues were initially free. It was a great magazine. Then there was a notice for a fee to subscribe and after being away from the publication for a while, I decided to sign back up. The Summer ’11 issue of Kraft Foods Food & Family has a recipe for lemon-blueberry crumb bars. If you want something delicious and great for a potluck (if you have any left), this is one to try! I made this last week. It has been too hot the last few days in MN to think much about baking.
Prep: 20 mn
Total: 3 hr 10 mn (including refrigeration)
Makes 24 servings
Ingredients:
1/2 c. 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 (8 oz. each) Philadelphia Cream Cheese, softened
1/2 c. sugar
2 1/2 c. fresh blueberries (I used frozen and they worked fine)
Heat oven to 350 degrees F. 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 mn or until melted. Add cake mix, 1 egg and 1 Tbsp lemon juice; beat with mixer until well blended. Press 2/3 of 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 mn or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
Enjoy!
Here is the direct link to Kraft’s page for the recipe:
http://www.kraftrecipes.com/recipes/lemon-blueberry-crumb-bars-124533.aspx
