Ingredients: 2 cups flour 3/4 cup butter, softened to room temperature 1/2 cup chopped macadamia nuts (may substitute toasted pecans or walnuts) 1/2 cup powdered sugar 2 tablespoons grated lemon zest 4 large eggs 2 cups sugar 1/4 cup fresh lemon juice 3 tablespoons flour 1/2 teaspoon baking powder 1-1/2 cups blueberries

Directions: Heat oven to 350°F. Place 2 cups flour, butter, nuts, powdered sugar, and 1 tablespoon 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 13x9-inch baking pan. Bake 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 tablespoon lemon zest, 3 tablespoons 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. *See more recipes in our dessert collection