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easy wild blueberry-cream cheese crumble

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I usually make this with strawberries but didn't have any & the fresh blueberries I had were very small, so I used Wyman's frozen wild blueberries which to me has a deeper taste. Hubby loved it, as did the grandchildren. Better than the strawberry 1!

(1 rating)
yield 12 -14
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For easy wild blueberry-cream cheese crumble

  • 1/2 c
    melted butter, set aside
  • 1 box
    yellow cake mix, (not the butter version.)
  • 2 lg
    eggs, room temp.
  • 2 pkg
    8 oz each, softened cream cheese. i used 1 regular pkg & 1 light version.
  • 1/2 c
    sugar
  • 1 Tbsp
    lemon zest, grated
  • 3 Tbsp
    fresh lemon juice
  • 2-1/2 c
    wyman's wild blueberries, slightly thawed, from frozen

How To Make easy wild blueberry-cream cheese crumble

  • 1
    In microwaveable medium bowl, melt butter. Preheat oven to 350. In bowwl w/ butter, mix cake mix w/ 1 of the eggs. Beat until combined and slightly crumbly.
  • 2
    Lightly spray a 9" x 13" baking dish w/ cooking spray. Press 1/2 of the cake mix into bottom of pan. Press down w/ back of spoon.
  • 3
    In medium sized bowl beat cream cheese, ( both,) with the 1/2 cup sugar until blended. Beat in remaining egg, lemon zest & lemon juice. Pour evenly over cake crust. Evenly top w/ blueberries. Crumble remaining cake mix over blueberries, gently pressing them in to the cream cheese mix. Bake 45-50 minutes or until bubbly and crumbles on top are very lightly browned. Let cool, cut into bars and serve with whipped cream or a little bit of blueberry ice cream.
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