Ingredients: lemon blueberry chess cake
2 cups fresh or frozen blueberries, rinsed, lst dry
1 tablespoons 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 package (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.