Julia Child put it best: with enough butter, everything is good. Well folks, it’s time to break your diets and give in to the urges of your natural winter-hibernation. February is nearly finished and we’re ready for the lion the start of March always brings. At least in New England, the weather still sucks.
I was recently home for February break and right away, I was in the kitchen. It took me a bit to figure out what I wanted to make, but after a bit of brainstorming, I had an idea.
I’ve never been one to understand people’s aversion to butter. Maybe that’s because when I was a kid my grandparents used to let my sister and I eat the packets at restaurants (not our finest moment, I’ll admit) but I have to agree with Julia. Butter makes everything better. These butter bars are made with a twist of blueberry and lemon. The bright flavors are a perfect compliment to the warm, creamy base. They will simply melt in your mouth.
1 Box Vanilla Cake Mix
2 Sticks of Butter (Melted)
8 Ounces of Cream Cheese
2 Tbsp. Lemon Juice
1 Tbsp. Vanilla
2 Cups Powdered Sugar
3 Tbsp. Blueberries
First, blend the cake mix and melted butter together with one egg. Spread this mixture evenly on the bottom of a 9inch by 13 inch glass pan. Then, mix cream cheese, lemon juice, vanilla, and powdered sugar with two eggs. Once this batter is smooth, pour over the cake base. Take your blueberries, I used frozen and defrosted them so that I could use the juice as well, and place them in spread areas in the batter. Swirl with a knife. Bake in the oven at 350 degrees for 40 to 45 minutes, until the sides are firm and the center is soft and gooey. Let cool thoroughly and serve warm.