Lemon-Blueberry Diamonds

Lemon-Blueberry Diamonds
Fresh blueberries are a yummy addition to lemon bars. For a different look, cut the bar cookies on the diagonal to make diamonds instead of squares.
Makes 20
Prep 15 m
Bake 50 m



Lemon Filling:


  1. 1 of 1 Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with aluminum foil. Coat with nonstick cooking spray.


  1. 1 of 2 In bowl, stir together butter, powdered sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan.
  2. 2 of 2 Bake in 350 degree F oven 20 minutes or until edges brown.


  1. 1 of 2 In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.
  2. 2 of 2 Bake in 350 degree F oven until set, 30 minutes. Let cool in pan on wire rack. Dust with the 1/4 cup powdered sugar. Cut into diamonds. Makes 20 diamonds.
Nutrition Information for Lemon-Blueberry Diamonds
Servings Per Recipe: 20
Per Serving: 244 kcal cal., 4 g pro., 50 mg sodium, 1 g fiber, 82 mg chol., 5 g sat. fat, 39 g carb., 9 g Fat, total