If you love the combination of flavors in a lemon blueberry breakfast cake but you’re looking for the ease of a bar, this is the recipe for you! These amazing lemon blueberry squares are packed with citrus and berry flavor and best of all, they start with a box of cake mix!
Do Lemon and Blueberries Go Together?
I’ve always been a fan of lemon but I’ve only recently acquired a taste for blueberries.
The more I studied blueberry recipes the more I noticed a trend: bakers through the ages have often merged lemon with blueberry.
But, why? Why do blueberries do so well with the tart citrus flavor of lemons?
Lemons and Blueberries: The Perfect Pairing
Turns out, blueberries have a rather bland flavor. When you merge them with lemon, the acid in the lemon complements the otherwise pale flavor.
What you end up with is a punch of flavor. You also get the “pop” of those luscious little berries, which is a lovely surprise against the rich lemon flavor.
Bars, Bars, and More Bars!
I have been on a roll making bars (squares) lately. I’ve done so many I’ve almost lost count. Just search the word “bars” on this site and you’ll see what I mean!
The lemon coconut bars, though? They’re absolutely out of this world. And that’s where the idea came for these lemon blueberry squares. Why not start with a lemon cake, add a cream cheese filling, and then top off with a can of blueberry pie filling?
Sounds great, right? Well, y’all. . .I’m here to tell you it is great. These bars are unbelievably tasty!
I hope I’ve tempted you enough with the description. I’ll share more about what they taste like later, but let’s get busy making these simple lemon blueberry bars!
Lemon Blueberry Bar Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. These are simple ingredients you might already have on hand.
- lemon cake mix
- butter (room temperature)
- large egg
- sweetened condensed milk
- room temperature cream cheese
- blueberry pie filling
How to Make these Delicious Lemon Blueberry Bars
These came together so quickly, y’all! You’re going to love this simple process. (People will think you slaved all day!)
Start by preheating your oven to 350 degrees Fahrenheit.
Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray.
Place a piece of parchment paper into the bottom of the pan as seen in the photo below. (If you line baking dish like this you’ll avoid sticking.)
Spray the parchment paper with Baker’s Joy and set aside.
Make the bottom layer:
Place the cake mix, egg, and melted butter into a large bowl (or the bowl of a stand mixer with paddle attachment). Mix well.
You’ll end up with a consistency more like cookie dough than cake batter.
Press the mixture into the prepared dish getting it as level as you can.
Place in preheated oven and bake for 10 minutes.
Make your filling
Place room temperature cream cheese into bowl of stand mixer and beat until smooth.
Add full can of sweetened condensed milk and continue to beat until fully incorporated.
Once the bottom layer has baked for the full ten minutes remove it from the oven and pour the cream cheese mixture over partially baked crust.
Spoon the blueberry pie filling over the top of the cream cheese. (Check out those juicy blueberries!)
Smooth out the berry filling.
Place pan in the preheated oven and bake for 30 minutes. Crust should be a lovely golden brown.
Remove from oven and place on wire rack to cool for an hour.
After cooling, place in refrigerator for another hour. (These bars are better chilled.)
Remove from refrigerator and lift from the pan. (You might need the run a sharp knife along the edges that don’t have parchment paper.)
Cut into squares.
Serve and enjoy!
Store leftovers in refrigerator up to 4 – 5 days in airtight container or covered in plastic wrap.
These bars can be frozen up to two months. Tightly wrap them before placing in the freezer.
What to Expect from These Lemon Blueberry Bars
They’re tart, they’re sweet, and they’re loaded with flavor!
I’m a huge fan of the lemon cake layer with its crisp edges but I particularly enjoyed the cream cheese and berry topping. It’s simply divine!
The pop of the berries against the smooth filling is absolutely luscious. And that delicious crust! I loved it so much. These are a little different from classic lemon bars. They actually have even more flavor!
I can imagine these would be terrific at a luncheon or brunch. If you’re hosting a high tea they would be perfect! Just be sure to chill them until they’re ready to be served because they’re best cold.
I took mine to a family event and this dessert bar got rave reviews!
Variations on this Recipe
I love the simplicity of this recipe, y’all! I’m already thinking of a bunch of other flavor combinations.
I plan to make a strawberry version soon. Strawberry cake mix on bottom, cream cheese mixture in the middle, strawberry pie filling on top? Yes, please!
Caramel Apple Pie filling: Hear me out: Golden butter cake on bottom, sweetened condensed milk (no cream cheese) in the middle, caramel apple pie filling on top? Doesn’t that sound remarkable?
Peach Pie filling: Same as the caramel apple but add some cinnamon to the golden butter cake crust. Cover with sweetened condensed milk and then the layer of peach pie filling. (Hint: break down the peaches into smaller pieces before pouring onto the bars.)
Questions People are Asking:
Can I use fresh blueberries in these lemon blueberry pie bars?
You can, but they will break down and become too fluid for the cream cheese filling. I recommend cooking them first with a bit of cornstarch.
Can these blueberry lemon bars be made with lemon pie filling?
I haven’t tried them but merging blueberries and lemon pie filling sounds delicious!
Should I add egg yolks to the cream cheese mixture?
Egg yolks serve as a binder, so adding a couple will help it come together.
Can I make this with a traditional shortbread crust?
You can! Use my Pecan Sandies recipe (minus the pecans) for a delicious, flaky shortbread crust.
Can I use a Graham Cracker Crust?
Absolutely! Use two cups of crushed graham cracker crumbs, some melted butter, and a little brown sugar. Spread into the bottom of the pan and bake with the filling on top.
Can I add fresh lemon juice to the cream cheese mixture?
Yes, but not too much, as too much liquid will cause the filling to break down. A lemon flavor will definitely be a tasty addition.
Can I turn these into lemon blueberry crumble bars?
Yes! Skip the egg in the bottom crust, which will make it more crumble-like. Use 2/3 of the crumble on the bottom and save back 1/3 of the crumble to add to the top before baking.
Can I use a metal pan?
You can but the crust might over bake so you might want to bake low and slow (lowering the temperature by about 25 degrees).
Other lemon favorites from Out of the Box Baking
If you enjoyed this lemony dessert I’ve got lots more for you! Here are some of my favorites:
Lemon Lush (Lemon Oreo Dessert): If you love the light, bright flavor of lemon in a rich trifle-like dessert you’re going to adore this lovely Lemon Oreo Lush. It’s simple to make and loaded with your favorite cookies—Oreos!
Lemon Pound Cake Cookies: They’re light, they’re fluffy, and they’re packed full of lemony goodness. These little Lemon Pound Cake Cookies are delicious and incredibly easy to make!
Lemon Blueberry Coffee Cake with sour cream: If you love delicious coffee cake and you’re also a fan of blueberries, I’ve got an amazing recipe for you. This easy bundt cake is the best of both worlds, a luscious blueberry coffee cake made with rich sour cream!
Luscious Lemon Bars: They’re tart, sweet, crisp and creamy. These luscious lemon bars are all of the above. . .and then some!
Luscious Lemon Berry Muffins: You love lemon. You love the tangy sweetness of berries. And when you merge the two? Perfection! These luscious lemon berry muffins have the right blend of fruity flavors. They’re perfect for breakfast or even for dessert or a mid-afternoon snack!
Easy Lemon Yogurt Cake: In France, they call this lovely Lemon Yogurt Cake a French Granny Cake (or a Gateax de Mamie). It’s a luscious cake with a distinct tart flavor, thanks to the addition of lemon zest and a very simple ingredient. . .yogurt.
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
That’s it for this post, friends! I hope you enjoyed this delicious blueberry lemon bar recipe.
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 box lemon cake mix
- 1 stick (1/2 cup) butter (room temperature)
- 1 egg
- 1 can sweetened condensed milk
- 1 block room temperature cream cheese
- 1 can blueberry pie filling
- Start by preheating your oven to 350 degrees Fahrenheit.
- Prepare a 9x13-inch baking dish by spraying with non-stick spray.
- Place a piece of parchment paper into the dish as seen in the photo below.
Spray the parchment paper with Baker’s Joy and set aside.
- Make the bottom layer: Place the cake mix, egg, and melted butter into the bowl of a stand mixer with paddle attachment. Mix well.
- You’ll end up with a consistency more like cookie dough than cake batter.
- Press the dough into the prepared dish getting it as level as you can.
- Place in preheated oven and bake for 10 minutes.
- While it’s baking, make your filling.
- Place room temperature cream cheese into bowl of stand mixer and beat until smooth.
- Add full can of sweetened condensed milk and continue to beat until fully incorporated.
- Once the bottom layer has baked for the full ten minutes remove it from the oven and pour the cream cheese mixture over it.
- Spoon the blueberry pie filling over the top of the cream cheese.
Smooth out the berry filling.
- Place pan in the preheated oven and bake for 30 minutes.
- Remove from oven and place on wire rack to cool for an hour.
- After cooling, place in refrigerator for another hour. (These bars are better chilled.)
- Remove and lift from the pan. (You might need the run a sharp knife along the edges that don’t have parchment paper.)
- Cut into squares.
- Serve and enjoy!
- Store leftovers in refrigerator up to 4 - 5 days in airtight container or covered in plastic wrap. These bars can be frozen up to two months. Tightly wrap them before placing in the freezer.