If ever you’ve got an abundance of blueberries at hand
August 30, 2006 – 11:39 pm
At one point the lilmiss was eating blueberries like they were candy. I made the mistake of giving her too much of a good thing. Bought a huge container of them the other day, only to have her fish through the fruit salad and ignore the blueberries as if they were the plague. So I went looking on the i-net for recipes. And this is exactly what I was looking for. The lemon flavor is a bit overwhelming, but definitely a recipe I would try again, if I were ever in the predicament of having a lot of blueberries again. I definitely like the use of cake mix for the crust. It didn’t crumble and held together very nicely but still had a little crunch in some areas.
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Blueberry-Lemon Chess Squares
2 cups fresh or frozen blueberries, rinsed
1 tablespoon granulated sugar
2 tablespoons fresh lemon juice
zest of 1 lemon, divided
1 box yellow cake mix, butter or lemon
4 eggs, divided
1 stick butter or margarine, softened
2 3/4 cups confectioners’ sugar
1 (8 oz.) cream cheese
In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest.
Set aside.
Mix cake mix with 1 egg, softened butter and the remaining lemon zest. Pat into a buttered and floured 13- x 9-inch baking pan.
In a mixing bowl with hand-held electric mixer, beat confectioners’ sugar with cream cheese and remaining 3 eggs until smooth. Gently stir in blueberry mixture; pour over cake. Bake in a preheated 325° oven for about 45 to 55 minutes, or until browned. Let cool completely; chill and cut into squares.
Serve with fresh blueberries and a dusting of confectioners’ sugar, if desired. Store in the refrigerator.



