Lemon Blueberry Gooey 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 SQUARES

Steps:

• Line bottom and sides of 8-inch square dish with wafers.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP and berries; spoon into prepared dish.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

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 CHESS GOOEY BUTTER CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan.
• For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
• For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside.
• Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
• Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
• Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving.

OOEY GOOEY CHESS BARS

Steps:

• Set your oven to 350.
• Grease a 13 x 9 pan.
• With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan.
• Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and ½ cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.