Lemon-Blueberry Gooey Chess Squares

You can substitute fresh or frozen (thawed) blackberries or raspberries.

• Ready In: 1 hr 15 mins
• Yields: 24 bars

Ingredients

• 1  cup butter, divided
• 1 (18 1/4ounce) 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

Directions

1. 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.
2. Melt ½ cup butter in a small saucepan over low heat.
3. 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).
4. Pat the dough evenly into the prepared pan; set aside.
5. Melt the remaining butter in a saucepan set over low heat.
6. 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.
7. Add in melted butter and remaining 3 eggs; blend until smooth.
8. Add in the powdered sugar; blend until smooth; stir in the blueberries.
9. Spread lemon-blueberry mixture over prepared crust.
10. Bake 42-45 minutes (do not overbake, bars should be slightly gooey).
11. Transfer pan to a wire rack; cool completely.
12. Cut into bars; cover and store in the refrigerator.