Blueberry-Lemon Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 Cake Mix Betty Crocker1 Cup Pumpkin Puree2 Eggs (Large)Lemon juice (from 1 lemon fresh)250 g Light cream cheese Philadelphia1/2 Cup Brown Sugar2 1/2 Cup Blueberries (fresh or Frozen)
Heat oven 350F. Cover a 13X9 pan of aluminum paper.
1) Prep cake (golden) with pumpkin puree, one egg and 1 tbsn of lemon juice. Spread 2/3 of the mix on botton of pan.
2) Mix cream cheese, brown sugar together. Add one egg and lemon juice. Spread on top of cake mix.
3) Add blueberries.
4) Pour on top the remaining of cake mix.
5) Bake 50 min. Cool down (in fridge) for one hour before cutting. Keep in the fridge.
Servings: 24.
Serving Size: 24 squares 1.5X1.5
1) Prep cake (golden) with pumpkin puree, one egg and 1 tbsn of lemon juice. Spread 2/3 of the mix on botton of pan.
2) Mix cream cheese, brown sugar together. Add one egg and lemon juice. Spread on top of cake mix.
3) Add blueberries.
4) Pour on top the remaining of cake mix.
5) Bake 50 min. Cool down (in fridge) for one hour before cutting. Keep in the fridge.
Servings: 24.
Serving Size: 24 squares 1.5X1.5
Nutritional Info Amount Per Serving
- Calories: 128.0
- Total Fat: 2.5 g
- Cholesterol: 22.3 mg
- Sodium: 222.4 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g