Lemon blueberry crumb bars are made with fresh fruit and use a cake mix as a base, making them flavorful and sweet while coming together quickly and easily.
Preheat the oven to 350 degrees and prepare a nine-by-13-inch baking dish by lining it with parchment paper, leaving some hanging over the edges so it’s easier to remove the bars from the pan later. Set it aside.
In a large mixing bowl, combine the butter, cake mix, one egg and two tablespoons lemon juice. Beat the ingredients together until they’re smooth
Dump about two-thirds of the mixture into the prepared baking dish and press it down evenly on the bottom of the pan with your hands.
In another mixing bowl, beat the cream cheese and sugar until it is well combine. Beat in one egg, lemon zest, vanilla and two tablespoons lemon juice until the mixture is smooth.
Spread the cream cheese mixture evenly over the batter layer in the baking dish. Evenly distribute the blueberries on the top of the cream cheese.
Crumbling it with your fingers, evenly sprinkle the rest of the batter over the top of the blueberries. You will have gaps, and that’s OK.
Bake for 45 to 50 minutes or until the center is set.
While the bars bake, whisk the ingredients for the glaze together. It should be just thin enough to be pourable. If your mixture is too thin, add more powdered sugar. If it’s too thick, add more lemon juice.
When the bars are finished, drizzle the glaze over the hot bars, and then let the bars cool completely before placing them in the refrigerator for about one-half hour.
Carefully lift the bars out of the dish with the parchment paper and slice.
Serve. Store any leftovers in an airtight container.