Ingredients
Equipment
Method
Bake the base and filling
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang for lifting. The paper should lie flat so the crust bakes evenly.
- Mix yellow cake mix, melted unsalted butter, and egg until a soft dough forms. The mixture should clump together with no dry pockets.
- Press the dough evenly into the prepared pan to an even thickness. Aim for smooth coverage so the crust supports the filling.
- Beat cream cheese, eggs, granulated sugar, and vanilla extract until smooth. Stop when the batter looks glossy and lump-free.
- Spread the cream cheese mixture over the crust in an even layer. Tap the pan lightly to settle any air bubbles.
- Toss fresh blueberries with cornstarch, lemon juice, and granulated sugar until the berries look lightly coated. The mixture should look glossy, not watery.
- Scatter the blueberry mixture evenly over the cream cheese layer. Keep the berries mostly distributed so every bar gets fruit.
- Bake for 35–40 minutes until the center is set. Look for a firm center with slight jiggle at the middle, not a wet wobble.
Chill, slice, and serve
- Cool completely at room temperature before refrigerating. This helps the filling set cleanly and prevents condensation.
- Refrigerate for at least 2 hours to firm up the bars. Chill until the edges feel set and the center slices cleanly.
- Slice into bars and dust with powdered sugar before serving. Use a light hand so the topping sits like a thin snowfall.
Notes
Pro tip: soften the cream cheese fully for a smooth filling—microwave in 10-second bursts if needed, then mix until glossy. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months (thaw overnight in the fridge) for best texture. For a dairy-reduced option, use a 1:1 cream cheese style made for baking, but expect a slightly softer set.