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Blueberry Lemon Nut Bar

2 cups flour
3/4 cup butter, softened to room temperature
1/2 cup chopped macadamia nuts (toasted pecans or walnuts can be substituted)
1/2 cup powdered sugar
2 Tbsp. grated lemon zest
4 large eggs
2 cups sugar
1/4 cup fresh lemon juice
3 Tbsp. flour
1/2 tsp. baking powder
1-1/2 cups blueberries

Place 2 cups flour, butter, nuts, powdered sugar, and 1 Tbsp. lemon zest in food processor fitted with metal blade. Pulse until well combined and dough starts to come together into a ball. Remove dough; pat evenly into bottom of a lightly greased 9 x13-inch baking pan. Bake at 350°F for 20–25 minutes, until golden brown. Remove from oven; set aside. Meanwhile, in large mixing bowl whisk together eggs, sugar, lemon juice, remaining 1 Tbsp. lemon zest, 3 Tbsp. flour, and baking powder. Pour mixture over crust. Sprinkle evenly with blueberries. Return pan to oven. Bake 15–20 minutes until top is lightly browned. Remove from oven. Cool and cut into squares. Makes 24 bars.

 


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