Lemon Blueberry Chess Squares Recipes

LEMON BLUEBERRY CHESS SQUARES

Steps:

• Preheat the oven to 350° F (180° C) and line an 8x8 (20cm) pan with parchment.
• Make the cake layer: in a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, with an electric mixer, cream together the butter and sugar at medium speed until fluffy. Add the vanilla, lemon juice, and egg, and mix until they are fully incorporated.
• Add half the flour mixture and mix gently on low, then mix in all of the milk, and lastly add the second half of the flour. Mix on low until the flour is just incorporated, scraping the sides of the bowl and taking care not to overmix. Spread the batter in the bottom of the parchment-lined pan. The batter should be very thick.
• Make the cream cheese layer: In a large bowl, with an electric mixer, whip the cream cheese on medium speed until fluffy. Add the salt and powdered sugar and continue mixing until they are fully incorporated, scraping the sides of the bowl. Finally, add the egg and the lemon zest and mix until it becomes smooth.
• Pour the cream cheese mixture on top of the cake batter, spreading it with a spatula until it reaches the edges. Sprinkle the blueberries on top and press them lightly into the cream cheese. Transfer to the oven and bake for about 50-60 minutes, until the top is lightly browned all over.
• Because they contain cream cheese, the chess squares will store best in the refrigerator for up to 4-5 days.

LEMON-BLUEBERRY GOOEY CHESS SQUARES

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
• Melt ½ cup butter in a small saucepan over low heat.
• In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough).
• Pat the dough evenly into the prepared pan; set aside.
• Melt the remaining butter in a saucepan set over low heat.
• In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth.
• Add in melted butter and remaining 3 eggs; blend until smooth.
• Add in the powdered sugar; blend until smooth; stir in the blueberries.
• Spread lemon-blueberry mixture over prepared crust.
• Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
• Transfer pan to a wire rack; cool completely.
• Cut into bars; cover and store in the refrigerator.

LEMON-LIME BLUEBERRY SQUARES

Steps:

• Make crust:
• Preheat oven to 375°F. Line a buttered 8-inch square glass baking dish with 2 (18- by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
• Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1 inch up sides. Bake in middle of oven until golden brown, about 20 minutes.
• Make filling while crust bakes:
• Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.
• Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.
• Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.