These Meyer Lemon and Blueberry Bars are easy to make and the flavour is out of this world!
Have you ever tried Meyer lemons? I just love them, they are such sweet little lemons.
I do not, however, love juicing them!
Hubs picked me up 10 bags of Meyer lemons. I picked up a case of regular lemons. Then I realized I had close to 100 lemons and not enough upper body strength to juice them all. I spent a few days scoping out juicers. I decided not to buy one.
Then I came home and looked at my massive pile of lemons.
I did what any sane person would do and I hopped back in my SUV to heat into the city to buy the best juicer I could afford on my tight budget. Then I scooted back home.
I excitedly plugged in my new juicer, turned it on and started juicing. There were squeals of glee as I juiced the first one, then started the second. As I rounded to the third lemonI smelled burning rubber and looked down to see smoke puffing up from my new juicer.
Another new appliance bites the dust on its first use. I swear I should get hired to test new appliances out. If anyone can break a small appliance it's me.
This might be a new personal best though. I think I had it on for about 8 seconds before it bit the dust. A new record.
It's okay though. Juicing lemons by hand is a good thing. Just ask hubs and mini-me.
- Butter - For this particular recipe you can use salted or unsalted butter. Either one will work.
- Cake Mix - I used a lemon cake mix but you can substitute white, yellow or white chocolate.
- Eggs - Large eggs are the way to go for this one.
- Meyer Lemons - I used the juice and the zest.
- Cream Cheese - Personally, I love Philly cream cheese. Use whatever you prefer. Soften it before using it so it mixes easier.
- Sugar - You can use regular sugar or Meyer Lemon Sugar.
- Extract - I used lemon extract for this recipe. If you don't have it you can use vanilla extract or almond extract.
- Blueberries - Use fresh blueberries if you can find them. If not, frozen will work as well.
How to Make Meyer Lemon Blueberry Bars:
- First, preheat the oven to 350 degrees F.
- Next, line a pan with parchment paper. Set the pan aside.
- Melt the butter. You can do it in the microwave or on the stovetop. Whichever you prefer.
- Then, in a stand mixer, combine butter, cake mix, 1 egg, and part of the lemon juice. Mix well.
- After that, pour ⅔ of the mixture into the pan. Set aside.
- Next, combine the cream cheese, sugar and extract in a bowl, mix until fluffy.
- Then add the other egg, remaining lemon juice and zest and mix until combine.
- Add the remaining cake mixture to the bowl and mix briefly.
- Next, pour that over the crust that you already added to the pan.
- Then, top with blueberries.
- Place the pan in the preheated oven and bake for 45 to 50. minutes.
- Remove from the oven and allow to cool completely.
- Then, place the pan in the fridge for about an hour so the bars set nicely.
- Remove the pan from the fridge and lift the bars out.
- Cut the bars into squares.
More Meyer Lemon Recipes:
- Meyer Lemon Parfaits
- Lemon Salt
- Aerosmith Potatoes with Meyer Lemon & Garlic Salt
- Meyer Lemon Ice Cream Sandwiches
- Cream Cheese Candies
- Mini Meyer Lemon Meringue Tarts
- Meyer Lemon Sugar
- Fried Smashed Potatoes with Onions and Meyer Lemon Dressing
Places to stalk Cravings of a Lunatic
Meyer Lemon and Blueberry Bars
- Preheat oven to 350 degrees F.
- Line a 9 x 13 pan with parchment paper, leave some paper on each end so it's easy to lift the bars out when they set.
- Melt butter in microwave, or over low heat on stove-top.
- In a bowl combine the butter, cake mix, 1 egg, and 1 tablespoon meyer lemon juice and whisk until blended thoroughly. Divide the dough, and press ⅔ of it into the pan.
- In a stand mixer combine the cream cheese, sugar and extract, beat until fluffy and well blended.
- Add the other egg, lemon juice and zest to the mixer. Beat again till well combined.
- Add the rest of the cake mixture to the bowl and mix briefly.
- Pour batter over the crust, then top with blueberries.
- Place the pan in the oven, and bake for about 45 to 50 minutes.
- Remove from oven and cool completely.
- Place in the fridge and let set for about an hour.
- Remove the pan from the fridge and use the parchment to lift the bars from the pan.
- Cut into squares.
- Serve with a big old thank goodness I didn't have to juice the lemons smile!
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