Best Lemon Lime Blueberry Squares Recipes

Lemon-Blueberry Gooey Chess Squares image

Provided by ratherbeswimmin

Categories Bar Cookie

Time 1h15m

Yield 24 bars

Number Of Ingredients 8

1 cup butter, divided
1 (18 1/4 ounce) package yellow cake mix
4 large eggs
1 (8 ounce) package cream cheese, softened
6 tablespoons fresh lemon juice
2 tablespoons grated lemon zest
1 (16 ounce) box powdered sugar
2 cups fresh blueberries or 2 cups frozen blueberries, thawed, drained, and patted dry

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.

Nutrition Facts : Calories 287.7, Fat 14.4, SaturatedFat 7.6, Cholesterol 66.4, Sodium 236.1, Carbohydrate 38.1, Fiber 0.6, Sugar 29.2, Protein 2.9

Lemon-Lime Blueberry Squares image

Yield Makes about 9 squares

Number Of Ingredients 17

For crust
1/2 cup all-purpose flour
3/4 cup yellow cornmeal
6 tablespoons confectioners sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For filling
3 large eggs
1/2 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon finely grated fresh lemon zest
1/2 teaspoon finely grated fresh lime zest
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons whole milk
2 cups blueberries (10 oz)
3 tablespoons apricot jam, heated and strained

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.