Blueberry-Lemon Bars
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Blueberry-Lemon Bars calories by ingredient
Introduction
Substitue blueberries for cranberries! Substitue blueberries for cranberries!Number of Servings: 24
Ingredients
-
1 Cake Mix Betty Crocker
1 Cup Pumpkin Puree
2 Eggs (Large)
Lemon juice (from 1 lemon fresh)
250 g Light cream cheese Philadelphia
1/2 Cup Brown Sugar
2 1/2 Cup Blueberries (fresh or Frozen)
Directions
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
