Lemon Blueberry Blondies

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Bright, tangy, and packed with juicy berries, lemon blueberry blondies bring together everything you crave in a summer dessert. These bars strike a balance between zesty citrus and sweet blueberries, set within a dense, chewy blondie base that’s simple yet full of character. Whether you’re serving them at a family picnic, sharing at work, or keeping them as a special treat at home, these blondies promise satisfaction in every bite.

Why Choose Lemon Blueberry Blondies?

Lemon blueberry blondies offer more than just a twist on classic brownies. The lemon’s punchy acidity cuts through the richness, while the blueberries bring bursts of tart sweetness. This pairing helps create a snacking bar that feels light and flavorful rather than heavy or overly sweet.

You’ll notice:

• Balance of Flavors: Lemon zest and juice combine with ripe blueberries for complexity and depth.
• Chewy Texture: You get a fudgy center surrounded by edges with just the right bite.
• Visual Appeal: Vibrant blueberries and a golden base look beautiful when sliced.
• Simple Technique: No advanced skills required. Most steps involve basic mixing.

Core Ingredients and Substitutions

High-quality ingredients distinguish an average blondie from an exceptional one. Here’s a closer look at what you’ll need and some ideas if you want to personalize the recipe.

Essential Ingredients

Ingredient Swaps

• Substitute half the all-purpose flour with white whole wheat flour for a deeper flavor.
• Use frozen blueberries if fresh aren’t available—toss them with flour to prevent bleeding.
• Swap vanilla extract for almond for a unique undertone.
• Dairy-free? Try plant-based butter and a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water).

Step-by-Step: Making Lemon Blueberry Blondies

1. Set Up the Pan and Oven

Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Preheat your oven to 350°F (175°C).

2. Measure and Mix Dry Ingredients

In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

If using frozen blueberries, now’s the time to toss them with 1 teaspoon of flour. This step helps distribute berries evenly and minimizes color streaks.

3. Finish the Wet Mixture

In a large bowl, combine:

• 1/2 cup melted unsalted butter (slightly cooled)
• 3/4 cup granulated sugar
• Zest of one large lemon
• 1 large egg (room temperature for best blending)
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

Whisk well to ensure the sugar is dissolved and the lemon zest is distributed.

4. Bring the Batter Together

Add the dry ingredients into the wet mixture. Stir just until no streaks of flour remain. Avoid over-mixing, which can create a tough blondie.

Gently fold in:

• 2/3 cup fresh (or frozen, flour-dusted) blueberries

Reserve a handful to sprinkle over the top for an attractive finish.

5. Bake

Transfer the batter to your prepared pan. Use an offset spatula or the back of a spoon to spread evenly. Scatter reserved blueberries over the surface.

Bake for 25–30 minutes. Check doneness by inserting a toothpick near the center. It should come out mostly clean, with a few moist crumbs. Avoid overbaking, which can dry out blondies.

6. Cool Completely

Let the blondies cool in the pan set on a wire rack. Warm bars may crumble, so patience is key. For quickest cooling, lift the blondies from the pan using the parchment after 20 minutes and set them directly on the rack.

7. Lemon Glaze

For a tangy finish, make a simple glaze.

Combine in a small bowl:

• 1/2 cup powdered sugar
• 1–2 tablespoons fresh lemon juice (add slowly until pourable)

Drizzle the glaze over fully cooled blondies. If you want a touch of color, blend a tablespoon of blueberries into the glaze and strain for a subtle purple tint.

8. Slice and Serve

Once glazed, chill the pan in the refrigerator for an hour for ultra-clean slicing. Lift the blondies out, cut into squares, and serve to delighted friends—or keep the whole batch for yourself.

Tips for Success

Blondies are forgiving, but a few smart moves can take them from good to truly bakery-quality.

• Room Temperature Egg: An egg at room temperature blends more smoothly for even texture.
• Use a Microplane for Zesting: You’ll get finer zest without bitter pith.
• Flour the Blueberries: Prevents sinking and color bleeding.
• Do Not Overmix: Stir just until ingredients combine to maintain moisture and chew.
• Check Early: Bake times can vary by oven. Check at 25 minutes; a moist toothpick is better than a dry one.
• Chill for Clean Slices: Cool blondies thoroughly, then refrigerate an hour for the neatest pieces.
• Personalize Flavors: Try orange or lime zest, or fold in white chocolate chips or coconut flakes.

Serving Suggestions

Lemon blueberry blondies pair beautifully with a range of accompaniments.

• With Tea or Coffee: Their rich-yet-bright flavor complements your favorite hot drink.
• Summer Party Tray: Cut into small squares for a shareable dessert platter.
• Elevate with Fresh Fruit: Serve with additional lemon slices or a handful of fresh berries.
• A La Mode: Warm sliced blondies with a scoop of vanilla or lemon ice cream.

Storing and Freezing

Proper storage keeps your blondies fresh and delicious for days.

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: For a firmer bite, they last up to a week in the fridge.
• Freezing: Wrap individual squares in plastic, then seal in a freezer-safe container. Freeze up to 3 months. Thaw at room temperature before enjoying.

For best results, glaze after thawing rather than before freezing.

Troubleshooting FAQs

Why did my blondies turn green?
Sometimes, blueberries react with baking powder and acidic lemon juice, creating a harmless green tint. To reduce this, use fresh berries and toss with flour.

Why are my blondies dry?
Overbaking is the main culprit. Remove from the oven as soon as the center is just set.

Can I double the recipe?
Absolutely. Use a 9×13-inch pan and adjust baking time to 30–35 minutes, checking for doneness.

Are they square or bar-shaped?
Shape depends on how you slice. For parties, cut small squares; for lunchboxes, go for wider bars.

Baking Inspiration

Feel free to experiment once you’ve mastered the classic recipe.

• Swap blueberries for raspberries or blackberries.
• Stir in chopped nuts for crunch.
• Add a sprinkle of sea salt on top for balance.
• Try a thin cream cheese swirl before baking for extra tang.

Lemon blueberry blondies bring together bright flavors, inviting colors, and an easy method you’ll return to often. Use this recipe as a foundation for your own creations and enjoy sharing a homemade treat that always lifts the mood—no special occasion required.

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Lemon Blueberry Blondies

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 10 minutes

Cooking Time 30 minutes

Servings 12 servings

Calories 212 cal

You won’t be able to resist these lemon blueberry blondies! They’re fruity and citrusy. They’re sweet. They’re such an indulgent treat.

Ingredients

• 1 cup powdered sugar, sifted
• Zest from 1 large lemon (about 1 tablespoon)
• ½ cup unsalted butter, melted and slightly cooled
• 1 heaping tablespoon frozen blueberries (for color, optional)
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ¼ teaspoon baking powder
• ¼ cup freshly squeezed lemon juice
• 1 cup all-purpose flour
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper. Leave an overhang on two sides for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set the bowl aside.
3. In a large bowl, mix the melted butter, sugar, and lemon zest. Stir until well combined. Add the egg, lemon juice, and vanilla extract. Stir until smooth.
4. Gradually stir the flour mixture into the wet ingredients. Mix just until combined. Gently fold in the blueberries.
5. Pour the batter into the prepared pan. Spread it evenly. Bake for 25-30 minutes. The edges should be lightly golden brown. A toothpick inserted into the center should come out clean.
6. Allow the blondies to cool completely in the pan. Set the pan on a wire rack.
7. For the glaze, whisk together the powdered sugar and lemon juice until smooth. For a purple color, pulse the frozen blueberries with the lemon juice in a food processor. Strain out the seeds. Mix the blueberry-lemon juice with the sugar. Drizzle the glaze over the cooled blondies.
8. Lift the blondies out using the parchment paper. Cut into squares. Serve.