Categories: Blueberries, Cookies, Dessert
Ingredients
- 1 cup butter, divided
- 1 (18 1/4 ounce) package yellow cake mix
- 4 large eggs
- 1 (8 ounce) package cream cheese, softened
- 6 tablespoons fresh lemon juice
- 2 tablespoons grated lemon zest
- 1 (16 ounce) box powdered sugar
- 2 cups fresh blueberries or 2 cups frozen blueberries, thawed, drained, and patted dry
Directions
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Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13×9 inch metal baking pan with nonstick cooking spray.
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Melt ½ cup butter in a small saucepan over low heat.
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In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).
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Pat the dough evenly into the prepared pan; set aside.
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Melt the remaining butter in a saucepan set over low heat.
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In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.
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Add in melted butter and remaining 3 eggs; blend until smooth.
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Add in the powdered sugar; blend until smooth; stir in the blueberries.
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Spread lemon-blueberry mixture over prepared crust.
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Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
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Transfer pan to a wire rack; cool completely.
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Cut into bars; cover and store in the refrigerator.