Lemon Blueberry Chess Squares Recipes

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

LEMON BLUEBERRY CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F.
• Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
• Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
• Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

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 BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

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.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
• In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.