What You Need
- 1/2 loving cup butter
- 1 pkg. (2-layer size) xanthous cake mix
- 2 eggs, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 loving cup sugar
- 1 Tbsp. zest together with three Tbsp. juice from ane lemon
- 2-1/2 cups fresh blueberries
Tap or click steps to grade equally complete
- Heat oven to 350ºF.
- Line 13x9-inch pan alongside Reynolds Wrap® Aluminum Foil, alongside ends of foil extending over sides. Microwave butter inwards large microwaveable bowl on HIGH ane to 1-1/2 min. or until melted. Add dry out cake mix together with ane egg; rhythm out alongside mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
- Beat cream cheese together with carbohydrate alongside mixer until blended. Add remaining egg, zest together with juice; mix well. Pour over crust; overstep alongside berries. Pinch modest pieces of the remaining dough betwixt your fingers; press lightly into cream cheese layer.
- Bake 55 min. to ane hr or until toothpick inserted inwards pump comes out clean. Cool completely. Use foil handles to elevator dessert from pan earlier cutting into bars.
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