Lemon Cheesecake Squares

I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars


Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 cup brown sugar

The cut in until crumbly:

  • 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .


In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 cups white sugar

The add in and mix well:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • zest of 4 lemons
  • 1/2 cup lemon juice
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.




Lemon Blueberry Cream Cheese Loaf


Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.



Blueberry Lemon Cake


I love baking with ingredients that are in season. Fresh local blueberries make this cake delicious. I am making this for my Dad as he loves anything lemon and the combination of blueberries and lemon is classic.

Blueberry Lemon Cake

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 1/2 cup canola oil
  • 1 and 3/4 cup sugar

In a separate bowl sift together dry ingredients:

  • 3 cups flour
  • zest of 3 lemons
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

In another bowl mix together wet ingredients:

  • 3/4 cup plain unsweetened yogurt (equivalent to 3 eggs)
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1/4 cup lemon juice

Alternate the wet ingredients and the dry ingredient into the butter and sugar mixture. Mix together  well. Then fold in:

  • 1 and 1/2 cups blueberries (Tip: If you dust the berries in flour they won’t all fall to the bottom)

Bake 350 degrees F for approximately 40-45 minutes. I baked this in a tube pan but you could also use a 9 by 13 pan or two 9 inch rounds. Cool and top with frosting of your choice. This cream cheese frosting is delicious with it!

Cream Cheese Frosting:

Mix together, adding the icing sugar in last:

  • 1/4 cup softened butter
  • 1 pkg (250g) softened cream cheese
  • 1 tsp vanilla
  • pinch salt
  • 3 cups icing sugar (or more if needed)