Spring
arrived 2 1/2 weeks ago - though you wouldn't know it in some places! Easter is
only two weeks away!
You
know what that means? Yup! It's time for a lemony fresh and very tasty dessert
to serve your family and friends!
Last
summer, I came across a recipe for Lemon Blueberry Bars on the Kraft web site.
It sounded good but for some reason they used a yellow cake mix rather than a
lemon cake mix as part of the base and top layer. The only lemon was zest and
juice of one lemon added into the cream cheese filling. That's barely enough to
taste! In reading the comments, I also noted that others felt there was too
much sugar added to the cream cheese mixture. I wanted to experiment and try my
own version of this recipe.
So,
I used a lemon cake mix, a large heavy lemon (more zest and juice that way).
The first time I made it, I used fresh blueberries which were quite nice but
realistically they aren't within everyone's price budget in the off season so
I've also tried using a can of blueberry pie filling in one version and a mixture of pie filling and frozen berries
that I thawed first in another version. All worked quite well but I think I
prefer the canned pie filling the best as it is more moist. (I've included the
quantity variations for fresh and the mix of filling with frozen berries at the
bottom of the recipe.) Naturally, I also added a bit of bittersweet or dark
chocolate because it blends so well with the lemon and blueberries without
overwhelming their flavours.
The
original recipe suggested breaking small bits of dough and sprinkling on top of
the berries to make the top layer. I tried that and it did work but I didn't
think it looked that attractive.
Instead,
I decided to trace an outline of the bottom of my baking pan onto wax paper and
spread the last third of the dough out over that space. After I had assembled
and layered all the other ingredients. I placed the layer that I'd made on the
wax paper over the cake so that the dough was aligned with the edges and touching
the top layer then gently pressed down on it so it would start to stick to that
layer. I then slowly peeled off the wax paper. It is a bit more work to do it
this way but the end result is much nicer - even if a few little pieces do come
apart while the transfer or peeling is taking place - they can be pinched back
together or laid in place.
End
result is a very tasty treat for any time of year but especially for Easter,
spring and summer! .
Lemon Blueberry Cheesecake Bars
1
pkg. (2-layer size) lemon cake mix
2 large
eggs, divided (at room temperature)
1
large lemon
2
pkg. (8 oz. each) light Cream Cheese, softened to room temp
1/4
cup white sugar
1
640ml/19oz can Blueberry pie filling*
2/3
cup bittersweet or dark chocolate chips
Heat
oven to 350ºF.
Line
13x9-inch cake pan with parchment paper so that ends/sides extending up over
edges.
Trace
an outline of the bottom of the pan onto wax paper. Set aside
Place
the dry cake mix, 1 egg and the melted butter/margarine in a large mixing bowl; Beat
with electric mixer until well blended. (Note: the dough may seem a bit greasy
but it won't taste that way when baked.) Divide the dough into three fairly
even amounts (I shape it into three balls to get a better sense of if they are
even - you could weigh them if you have a kitchen scale but it doesn't have to
be that precise).
Press
2/3 of the dough (2 dough balls) evenly onto bottom of prepared cake pan. Set
aside
With
the remaining 1/3 dough (1 ball), press it within the borders of the wax paper
tracing that you made. (It doesn't have to be perfect but should be to the
edges of the lines and fairly even in thickness). This will be the top layer which
is added just before baking. Set aside while you prepare the filling
Zest,
then juice the lemon. The zester I use, gives me about 2 Tablespoons zest and I
generally get about 3-4 Tablespoons of juice from a good sized lemon.
Spread
the cream cheese mixture evenly over the base layer.
Spread the blueberry pie filling over the cream cheese layer, then sprinkle on the chocolate chips.
Carefully
lift the wax paper with the top layer and invert it over the top of the
chocolate chip layer so that the dough is touching the chips. Adjust to align
with the pan if needed. Press down gently on the wax paper so that the dough starts to
stick to the other layers. Then very slowly and carefully, peel back the wax
paper and remove it so that only the dough is on top. Don't worry or panic if
the top layer tears a bit while doing this. It can be pinched back into place
if you want. (I always have at least one little tear or a small piece that
doesn't want to come off the wax paper as neatly. I just peel it off the wax
paper and place it where it was supposed to go.
Makes
15-18 yummy servings. Cover and store any leftovers in the fridge for up to a
week. (Note: I haven't attempted to freeze any of this recipe so can't vouch
for how well that would work)
Enjoy!
dn
dn