Lemon Blueberry Squares

Transform an ordinary cake mix into something special. A reviewer suggested cooking this at 350 degrees or 10 min longer, however I have never had any problems. Recipe Source: The Shortcut Cookie Cookbook

• Ready In: 1 hr 5 mins
• Serves: 12-16

Ingredients

• 2  cups fresh blueberries (rinsed, let dry) or 2  cups frozen blueberries (rinsed, let dry)
• 1  tablespoon granulated sugar
• 2  tablespoons fresh lemon juice
• 1  lemon, zest of, divided
• 18 1⁄2 ounces  yellow cake mix (butter or lemon)
• 4  eggs, divided
• 1⁄2 cup butter, softened
• 2 3⁄4 cups confectioners' sugar
• 8  ounces low-fat cream cheese

Directions

1. In a bowl, combine blueberries with sugar, lemon juice and half of the lemon zest. Set aside.
2. 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.
3. 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.
4. Serve with fresh blueberries and a dusting of confectioners' sugar, if desired. Store in the refrigerator.