Lemon Blueberry Crumb Bars
Soft, fluffy, cake-like lemon bars, topped with blueberry pie filling, a smattering of buttery, melt-in-your-mouth lemon crumble, and a generous drizzle of fresh lemon glaze. Equally perfect for dessert or brunch, these Lemon Blueberry Crumb Bars are quite a treat!
Servings 12 bars
Ingredients
For bars:
- 1 box lemon cake mix or yellow, if you can't find lemon, divided
- 1 c. all-purpose flour
- 1 packet 1/4 oz. active dry yeast
- 2/3 c. warm water
- 2 eggs
- 1 can blueberry pie filling
- zest of 1 lemon
- 4 tbsp. butter melted
For glaze:
- juice and zest of 1 lemon
- 2 tbsp. butter melted
- about 2 c. powdered sugar
Instructions
For bars:
- In a large bowl, stir together 1 1/2 c. cake mix, flour, yeast, water, and eggs.
- Spread into the bottom of a greased or parchment paper-lined 9x13-inch pan.
- Spoon blueberry pie filling over top.
- In a small bowl, whisk together remaining cake mix and zest of 1 lemon.
- Gradually add melted butter, in a slow drizzle, cutting it in with a fork. Cut in until crumbly.
- Sprinkle over pie filling.
- Bake at 350 degrees for 35-40 minutes, or until edges are golden, and the center feels set.
- Remove to a wire rack to cool.
- Prepare glaze.
For glaze:
- In a small bowl, whisk together lemon juice, lemon zest, melted butter, and 2 c. powdered sugar. Add more powdered sugar, if needed, to achieve desired consistency.
- Cut bars, and drizzle with glaze.
- Store in refrigerator.