Add 15 sec. Be sure to wipe your knife clean after each cut to avoid a mess. Try it with a lemon cake mix if you want to up the lemon flavor. https://www.allrecipes.com/recipe/236062/lemon-blueberry-crumb-bars Add sugar, yogurt, remaining lemon zest, lemon juice, and salt and beat again. This recipe is a spin-off of my Blueberry Lemon Cheesecake Bars… This recipe was so easy I was able to write it down for a cousin of mine from heart. Tips for Making Blueberry Bars. These Blueberry Lemon Custard Dessert were inspired by one of my all-time favorite desserts, Rhubarb Custard Pie. This recipe is sooo good and super easy. this link is to an external site that may or may not meet accessibility guidelines. I was able to get about 20 bars out of it and delivered that. Sprinkle the reserved blueberries across the top. Add dry cake mix and 1 egg; beat with mixer until blended. Bars can be stored covered in the refrigerator up to 5 days. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. Prepare the Filling: Combine berries, sugar, cornstarch, zest, and juice in a saucepan over medium-high; bring to a boil. Bake 55 min. I needed something to take to a Labor Day picnic and this fit the bill. , fresh or frozen; if using frozen, do not thaw. Set aside. It will give more substance to the crust and the bars will hold together better and it will have a richer flavor. Next comes a blueberry filling made with fresh blueberries, sugar and a little bit of nutmeg. The filling is silky, smooth, and refreshing. Blueberry Lemon Bars for a Crowd A slightly adapted version, these blueberry lemon bars boast a sweet and salty lemon shortbread crust and crumble, and are filled with juicy blueberries! The bars also reminded me of the lemon blueberry bars Starbucks used to sale but discontinued. of vanilla extract to the melted butter, egg, and yellow cake mix. Because of the thick, soft, buttery crust, the shortbread is the most prominent thing about these bars. Simple easy and with the yellow cake mix for the crust it was such a delicious desert! Fresh Blueberry Dessert. So easy and so delicious! To make things easy and to avoid anything sticking I used Reynolds Wrap heavy duty non-stick foil (great stuff). Pour the filling into the baked crust. Add flour and beat one more time until just combined. Prep Time 10 minutes. Welcome! Two years ago I tried this recipe and it has been a go to dessert ever since. Use foil handles to lift dessert from pan before cutting into bars. Line an 8″ x 8″ baking pan with foil. Beat cream cheese and sugar with mixer until blended. Cook Time 45 minutes. to 1 hour or until toothpick inserted in center comes out clean. Total Time 55 minutes. Substitute: Prepare using PHILADELPHIA Neufchatel Cheese. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). To make the filling more lemony, add the zest of one lemon. These low carb and Keto blueberry lemon bars will brighten your day. How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. No gift befits the food-obsessed people in your life like a cookbook. This recipe takes classic lemon bars and makes it low-carb friendly and adds in delicious blueberries! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. for each additional package of cream cheese. Top with lemon zest before serving, if desired. This is light and refreshing with hints of lemon and bursts of blueberries. Fresh blueberries are layered over a sugar cookie crust and a rich and creamy custard for an amazing dessert. Line 13x9-inch pan with foil, with ends of foil extending over sides. 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