- 1 Stick of butter
- 1 package of yellow cake mix
- 2 eggs, divided
- 2 lemons, one zested and both squeezed.
- 2 softened packages of cream cheese
- 1/2 cup of sugar
- 2 pints of blueberries
- 1 cup powdered sugar
Pre-heat oven to 350 degrees.
Line a 9×13 pan with foil, extending over the sides. Microwave the butter in a mixing bowl until it melts. Add to this the cake mix, 1 egg and 2 T of lemon juice. Beat with a mixer until well blended.
Use 2/3 of this mixture to press into the bottom of the pan.
Beat the softened cream cheese with the sugar. Add remaining egg, 2 t. of lemon zest and 2 T. lemon juice. Beat.
Spread over the crust. Top with blueberries.
Take remaining crust and pinch small pieces evenly over the blueberries.
Bake 45-50 minutes, or until center is almost set.
Make a lemon glaze by adding the remaining lemon juice to the powdered sugar until it’s a “drizzable” consistency.
drizzle the glaze over the warm bars.
Cool completely in refrigerator (approximately one hour)
Now you can use the foil “handles” to remove the bars from the pan to cut them.
Amount Per Serving:Calories: 4709 Total Fat: 181g Saturated Fat: 104g Trans Fat: 5g Unsaturated Fat: 57g Cholesterol: 787mg Sodium: 5230mg Carbohydrates: 751g Fiber: 25g Sugar: 504g Protein: 50g