Lemon Chiffon Blueberry Squares

Yields 1 8 " square pan = 12 squares

2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Fruit Dip Mix
2 Tbsp softened butter
1 c all purpose flour
3 Tbps milk
3 eggs
1/4 c + 2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Fruit Dip Mix
1/3 C flour
1/2 tsp baking powder
1/2 C fresh or frozen blueberries

1) preheat oven to 350 F
2) prep crust by beating 2 Tbsp sugar and2 Tbsp lemon chiffon with butter until light and creamy. Continue to beat, gradually adding flour and milk until mixture resembles fine crumbles. - I did this in my stand mixer
3) press crust mixture into bottom of an ungreased baking pan or pyrex dish. Bake 15 minutes and cool on wire rack.
4) beat eggs with 1/4c + 2Tbsp sugar and 2 Tbsp lemon chiffon until foamy. Quickly mix in flour and baking powder. pour over cooled crust.
5) evenly sprinkle blueberries over top, allowing some to sink into batter
6) bake in a preheated oven for 35 minutes or until set. cool and cut into squares

Was good, but I've had better lemon bars