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–+ servings
slice blueberry lemon crumb bar filled with cheesecake filling
4.54 from 13 votes
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Lemon Blueberry Crumb Bar Recipe

They are so lemony good and smothered in blueberries. Lemon Blueberry Crumb Bar.
Prep Time5 minutes
Cook Time50 minutes
Additional Time1 hour
Total Time1 hour 55 minutes
Course: Bars
Cuisine: American
Keyword: 9x13, cake mix, dessert, lemon blueberry cheesecake, Lemon Blueberry Crumb Bar, lemon cheesecake, streusel
Servings: 9 x 13
Calories: 351kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • 1 stick of butter 1/2 cup
  • 1 package of yellow cake mix
  • 2 eggs divided
  • 2 medium sized lemons one zested and both squeezed.
  • 2 8 ounce packages of cream cheese, softened
  • 1/2 cup of sugar
  • 2 pints of fresh blueberries
  • 1 cup powdered sugar

Instructions

  • 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 the remaining crust and pinch small pieces evenly over the blueberries.
  • Bake 45-50 minutes, or until the center is almost set.
  • Make a lemon glaze by adding the remaining lemon juice to the powdered sugar until it’s a “drizzle” consistency.
  • drizzle the glaze over the warm bars.
  • Cool completely in the refrigerator (approximately one hour)
  • Now you can use the foil “handles” to remove the bars from the pan to cut them.

Notes

I recommend using fresh blueberries, but frozen blueberries work, too. 

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 62g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 399mg | Fiber: 2g | Sugar: 42g