Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter
  • 1 pkg lemon cake mix
  • 2 large eggs (divided)
  • 1 tbsp Meyer lemon zest
  • 3 tbsp Meyer lemon juice (divided)
  • 16 oz cream cheese (softened)
  • 1/2 cup sugar
  • 1 tsp lemon extract
  • 2 1/2 cups fresh blueberries

Instruction

  • Preheat oven to 350 degrees F.
  • Line a 9 x 13 pan with parchment paper, leave some paper on each end so it's easy to lift the bars out when they set.
  • Melt butter in microwave, or over low heat on stove-top.
  • In a bowl combine the butter, cake mix, 1 egg, and 1 tablespoon meyer lemon juice and whisk until blended thoroughly. Divide the dough, and press 2/3 of it into the pan.
  • In a stand mixer combine the cream cheese, sugar and extract, beat until fluffy and well blended.
  • Add the other egg, lemon juice and zest to the mixer. Beat again till well combined.
  • Add the rest of the cake mixture to the bowl and mix briefly.
  • Pour batter over the crust, then top with blueberries.
  • Place the pan in the oven, and bake for about 45 to 50 minutes.
  • Remove from oven and cool completely.
  • Place in the fridge and let set for about an hour.
  • Remove the pan from the fridge and use the parchment to lift the bars from the pan.
  • Cut into squares.
  • Serve with a big old thank goodness I didn't have to juice the lemons smile!