Categories: Blueberries, Cookies, Dessert

Ingredients

• 1 cup butter, divided
• 1 (18 1/4 ounce) package yellow cake mix
• 4 large eggs
• 1 (8 ounce) package cream cheese, softened
• 6 tablespoons fresh lemon juice
• 2 tablespoons grated lemon zest
• 1 (16 ounce) box powdered sugar
• 2 cups fresh blueberries or 2 cups frozen blueberries, thawed, drained, and patted dry

Directions

1. Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13×9 inch metal baking pan with nonstick cooking spray.

2. Melt ½ cup butter in a small saucepan over low heat.

3. In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).

4. Pat the dough evenly into the prepared pan; set aside.

5. Melt the remaining butter in a saucepan set over low heat.

6. In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.

7. Add in melted butter and remaining 3 eggs; blend until smooth.

8. Add in the powdered sugar; blend until smooth; stir in the blueberries.

9. Spread lemon-blueberry mixture over prepared crust.

10. Bake 42-45 minutes (do not overbake, bars should be slightly gooey).

11. Transfer pan to a wire rack; cool completely.

12. Cut into bars; cover and store in the refrigerator.

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