Tuesday Treats: Lemon-Blueberry Bars

It’s summer time. It’s hot. And there’s fresh fruit by the carton at the grocery store or farmer’s market. This recipe combines two of my favorite hot-weather flavors: lemon and blueberry. This treat is easy to whip up and doesn’t totally heat up the kitchen.

Total Time: 1 Hr. 20 Min.
Prep Time: 20 Min.
Cook Time: 1 Hr.
32 servings

Bake up Lemon-Blueberry Bars for a moist, fruity treat. Our Lemon-Blueberry Bars join yellow cake and cream cheese with lemon zest and fresh blueberries.

What You Need
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

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Let’s Make It
1 – Heat oven to 350ºF.
2 – Line 13×9-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.
3 – 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.
4 – 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.

Kitchen Tips
Tip 1 – How to Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Tip 2 – Note: For best results, refrigerate the cooled dessert before cutting into bars. Keep bars refrigerated.

Tip 3 – Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.

As usual, this recipe is brought to us by My Food and Family so CLICK ON OVER for all the details. Also, Dana Peterson, the heroine of RESCUE MOON, makes this all the time and shared the fact that her mate, Hawk Greenwood, has been known to steal the pan to eat them before anyone else can get a chance. A reader emailed and asked if any of my Moonstruck Wolf books included Ghost Bryson and his team (from Susan Stoker’s worlds.) I realized then that I hadn’t visited with Dana and Hawk in awhile so with that nudge, I asked for her favorite summer recipe and we both agreed this one is the bomb! Want to read how Hawk rescues Dana from a Mexican drug cartel? You can read RESCUE MOON for free with Kindle Unlimited or $2.99 to keep on your digital shelf. Just click on the title or the cover to head over to Amazon to grab it. What’s your favorite summertime flavor(s)?

About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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5 Responses to Tuesday Treats: Lemon-Blueberry Bars

  1. bookwyrm217 says:

    Lemon and Blueberry have become one of my favorite combos.

  2. bookwyrm217 says:

    Aldi’s had a summer special of Lemon cheeses. One was Lemon, another Lemon with Dried Blueberry and a Lemon Honey one. They were all delish. I did a platter with cheese and crackers and added blueberries to it. And then topped a cracker with the cheese and then blueberries. Oh. My. Yum.

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