Blueberry Lemon Cream Bars

Freshly baked Blueberry Lemon Cream Bars topped with powdered sugar.

These Blueberry Lemon Cream Bars are perfect for any occasion. Tangy lemon and sweet blueberries come together in this easy-to-make dessert.

15 minutes
50 minutes
16 bars
1 Package Krusteaz Meyer Lemon Bar Mix (1 pouch Each Meyer Lemon Filling Mix and Complete Crust)
1/2 Cup Heavy Whipping Cream
3 Eggs
1/2 Cup Fresh or Frozen Blueberries
Powdered Sugar (Optional)

Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.


Press full pouch of complete crust into bottom of pan. Bake 8 minutes (crust will be pale). In medium bowl, stir full pouch Meyer lemon filling, whipping cream and eggs together using a whisk until eggs are well incorporated. Stir in blueberries. Pour filling over hot crust.


Bake 34-36 minutes or until center does not jiggle when shaken and top begins to brown. Cool completely and cut into squares. Sprinkle with powdered sugar, if desired. Store covered in the refrigerator.


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