• 2 cups flour
• 1/4 cup butter, softened to room temperature
• 1/2 cup macadamia nuts, or toasted pecans or walnuts
• 1/2 cup powdered sugar
• 2 Tbs. lemon zest
• 4 large eggs
• 2 cups sugar
• 1/4 cup fresh lemon juice
• 3 Tbs. flour
• 1/2 tsp. baking powder
• 1-1/2 cups Driscoll's blueberries

Place flour, butter, nuts, powdered sugar and half the 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 9x13 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 lemon zest, 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.

Shortcut: Use boxed lemon bar mix. Sprinkle with Driscoll’s blueberries before baking as directed above.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 343, fat 10.4g, 27% calories from fat, cholesterol 104mg, protein 5.6g, carbohydrates 58.6g, fiber 1.7g, sugar 41.3g, sodium 31mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 1.0, Lean meat: 0.4, Fat: 1.8, Sugar: 2.3, Very lean meat protein: 0.1

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