Saturday, December 19, 2015
Lemon-Blueberry Crumb Bars
Yellow cake and cream cheese join with lemon zest and fresh blueberries to make moist, fruity crumb bars.
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
2-1/2 cups fresh blueberries
Heat oven to 350ºF.
Line 13x9-inch pan with Reynolds Wrap® Aluminum 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.