Blueberry lemon bars are an easy, tasty dessert made from a boxed white cake mix, fresh lemon juice, and blueberries. A simple lemon glaze finishes them with a bright, glossy touch.
Lemon Bars with Boxed Cake Mix
If you want to elevate a plain boxed cake mix, this recipe is an excellent and quick option. It yields moist, flavorful bars with minimal effort.
To make the batter, combine the boxed white cake mix with eggs and vegetable oil until smooth. Fold in the blueberries gently so they distribute evenly without bursting.
Fresh vs. Frozen Blueberries
Both fresh and frozen blueberries work well, but prepare them slightly differently:
- Fresh blueberries: Rinse and pat dry before folding into the batter.
- Frozen blueberries: Fold them in straight from the freezer without thawing. Thawing can color the batter and make it runny.
Baking the Blueberry Lemon Bars
Line a 9×9 baking dish with parchment paper or grease it well. Lining with parchment makes removing the bars effortless and keeps edges neat.
If you prefer not to use parchment, a baking spray formulated for baking (which contains flour) is a good alternative to prevent sticking, especially in tube or bundt pans.
Lemon Glaze
The glaze is just two ingredients: lemon juice and confectioner’s sugar. Use fresh or bottled lemon juice, then whisk the sugar in until completely smooth and lump-free.
Make sure the bars cool completely before glazing so the glaze sets on the surface and doesn’t sink into the cake, preserving a shiny finish.
📖 Recipe
Blueberry Lemon Bars
Six simple ingredients come together to make these delicious and easy lemon blueberry bars.
Equipment
- Parchment paper
- 9×9-inch baking pan
Ingredients
- 1 box white cake mix
- 2 eggs
- ½ cup vegetable oil
- 1 cup blueberries, rinsed (or 1 cup frozen, do not thaw)
Glaze
- ¾ cup lemon juice
- 1 cup confectioner’s sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×9 baking dish with parchment paper or grease it.
- In a large bowl, beat the eggs and vegetable oil together until combined.
- Stir in the white cake mix until a smooth batter forms.
- Gently fold in the blueberries.
- Spread the batter evenly into the prepared baking dish.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely in the pan.
- To make the glaze, whisk the lemon juice and confectioner’s sugar until smooth.
- Pour the glaze over the cooled bars and allow it to set before slicing.
Notes
Cooling the bars completely before glazing prevents the glaze from soaking in and ensures a glossy top.
Nutrition
Serving: 1 slice | Calories: 160 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 11 g | Sugar: 13 g
Nutritional information is an estimate and may vary based on ingredients and portion sizes.
© Mama Needs Cake