I couldn't resist trying this recipe and using fresh blueberries! I made these to serve at my Kick-Off Norwex Party. (Shameless plug...check out my website at http://tracyhitchins.norwex.biz/. I LOVE these products. It's a great way to clean and sanitize your house using water!).
Anyhow, this recipe calls for a 2-layer yellow cake mix. I totally ignored that direction and just bought 1 box of yellow cake mix. As I was making the batter, I couldn't figure out why the dough was SO buttery/greasy and there was NO way there was going to be enough. Then I realized I didn't have the right box mix. Fortunately I had another yellow cake mix box so I added 1/2 of the package to it and it worked out fabulously. The blueberries are so yummy in this dessert. And these were a nice hit with my friends. Loved these!
1/2 cup butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon
2-1/2 cups fresh blueberries
Heat oven to 350ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated. For best results, refrigerate the cooled dessert before cutting into bars.
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