Ingredients for Lemon Blueberry Gooey Chess Squares
- 1 cup (2 sticks) unsalted butter
- Yellow Cake Mix
- Eggs
- 8 oz package cream cheese (softened)
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- Fresh Blueberries
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How to Make Lemon Blueberry Gooey Chess Squares
- Preheat oven to 350°F (175°C). Position oven rack in the middle of the oven.
- Spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
- Melt 1/2 cup (1 stick) butter in a small saucepan over low heat.
- In a large bowl, beat 15 oz box of lemon cake mix, melted butter, and 1 large egg using an electric mixer on medium speed until well blended.
- Pat the dough evenly into the prepared pan. Set aside.
- Melt the remaining 1/2 cup (1 stick) butter in a saucepan over low heat.
- In a large bowl, beat 8 oz package cream cheese (softened), 1/4 cup lemon juice, and 1 tablespoon lemon zest with an electric mixer on medium speed until blended and smooth.
- Add in the melted butter and 3 large eggs. Blend until smooth.
- Add in 1 cup powdered sugar. Blend until smooth.
- Stir in 2 cups fresh or frozen blueberries.
- Spread the lemon-blueberry mixture evenly over the prepared crust.
- Bake for 42-45 minutes, or until the filling is set and the crust is lightly golden.
- Transfer the pan to a wire rack to cool completely.
- Once completely cool, cut into bars.
- Cover and store in the refrigerator for optimal freshness.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
117g
Fat
37g
Carbs
12g
