Lemon Blueberry Blondies
Bright lemon and juicy blueberries come together in these blondies, offering a dessert that’s full of contrast—zesty yet sweet, tender yet chewy. If you love simple bakes with show-stopping flavor, this recipe might become your new favorite. Each bar brings together bakery-style results with the comfort of home baking.
What Sets Lemon Blueberry Blondies Apart
While classic blondies usually rely on brown sugar and vanilla for warmth, this variation shifts focus to citrus and fruit. The lemon zest and juice infuse brightness, while ample blueberries add bursts of moisture and color. The result is a golden, chewy bar with pops of purple and deep lemon fragrance lacing each bite.
Ingredients Overview
Here’s what goes into these blondies for that signature flavor and texture:
- All-Purpose Flour: Forms the tender structure.
- Baking Powder: Lifts the bars just enough for a soft, cake-like crumb.
- Salt: Balances sweetness and boosts citrus notes.
- Unsalted Butter: Provides a rich, moist base.
- Granulated Sugar: Keeps things sweet and ensures a soft, moist texture.
- Egg: Binds everything together for a cohesive slice.
- Lemon Zest and Juice: Delivers pure, natural lemon character.
- Vanilla Extract: Adds warmth and depth.
- Fresh Blueberries: Offer juicy pockets that don’t make the bars soggy.
- Powdered Sugar: For a sweet, smooth glaze.
- Frozen Blueberries (optional): Tinted glaze or extra flavor.
Choosing Ingredients
- Blueberries: Fresh berries hold up better during baking. If only frozen are available, don’t thaw before mixing them in to prevent bleeding.
- Lemons: Use unwaxed, fresh lemons for zesting. Roll lemons on the counter before juicing for maximum yield.
- Butter: Unsalted gives control over sodium. Let it come to room temperature before melting for the smoothest mix.
Step-By-Step Recipe
You don’t need advanced pastry skills or special equipment for this recipe. Just some bowls, a sturdy spatula, and an 8×8-inch baking pan.
Preparing Your Pan
Line your baking pan with parchment, letting some overhang for easy removal. This avoids sticking and makes for easy slicing.
Mixing the Batter
- Dry Ingredients: In a medium bowl, whisk together 1¼ cups flour, 1 tsp baking powder, and ½ tsp salt. This disperses the leavening agent evenly.
- Wet Ingredients: In a large bowl, whisk ½ cup melted unsalted butter with 1 cup granulated sugar. When smooth, add one large egg, 2 tsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract.
- Combine: Add dry ingredients to the wet bowl. Use a spatula to fold until just combined—no visible flour, but a few lumps are okay.
- Blueberries: Toss 1 cup fresh blueberries with 1 tsp flour. Fold gently into the batter to distribute without crushing the berries.
Baking
Pour batter into the lined pan and smooth with a spatula. Bake at 350°F (175°C) for 25-30 minutes, rotating the pan halfway. The blondies are done when the edges look set but the middle wobbles slightly—carryover heat will finish the job.
Cooling
Let blondies cool fully in the pan. This settles the structure and makes them easier to cut.
Lemon Glaze
While they cool, mix 1 cup powdered sugar with 1-2 tbsp lemon juice for a thick but pourable glaze. For a hint of color, blend 2 tbsp thawed frozen blueberries into the juice before straining into the sugar.
Drizzle glaze evenly over cooled blondies. Let it set for 15 minutes before cutting.
Serving Suggestions
- Serve chilled for a firmer texture, or at room temperature for maximum chew.
- Top with extra lemon zest or a handful of blueberries for an elegant look.
- Pair with a cup of herbal tea or coffee.
Tips for Perfect Blondies
- Room Temperature Ingredients: Let the egg and lemon come to room temperature for even mixing.
- Coating Berries: Prevent sinking blueberries by tossing them with a little flour.
- Gentle Mixing: Stop stirring as soon as the flour disappears. Overmixing can make bars tough.
- Smooth Glaze: Sift powdered sugar for a lump-free finish. Adjust glaze thickness by adding juice or more sugar, a little at a time.
- Chilling Before Slicing: For clean bars, refrigerate for 1-2 hours after glazing.
Flavor Variations
- Swap lemon for lime or orange for a citrus twist.
- Stir in white chocolate chunks for sweetness.
- Add a pinch of cardamom to the dry mix for warmth.
- Top with a light streusel before baking for crunch.
Storing Lemon Blueberry Blondies
Short-Term: Store in a tightly sealed container at room temperature for up to three days.
Long-Term: Refrigerate leftovers for up to a week. For a chilled bar, eat straight from the fridge; for softer texture, let sit at room temperature for 20 minutes.
Freezing: After cutting, wrap each bar in plastic and store in a freezer bag up to three months. Thaw wrapped at room temperature before glazing.
Troubleshooting
- Bars Too Dense: Don’t overmix. Check baking powder freshness.
- Dry Texture: Avoid overbaking. Remove when the center is just set.
- Sunken Berries: Toss with flour before folding into batter.
Nutritional Information
A standard bar contains about 180-200 calories, 7g fat, and 25g carbohydrates, mostly from the sugar and blueberries. They also provide some vitamin C and antioxidants thanks to the berries and citrus.
Common Questions
Can I use frozen blueberries?
Yes, but add them straight from the freezer and increase the flour tossed with berries to 1½ tsp to reduce bleeding.
How can I make this gluten-free?
Substitute your favorite 1:1 gluten-free baking blend.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase baking time to 35-40 minutes.
What if I want a thicker glaze?
Add less lemon juice. For extra smoothness, sift the sugar before mixing.
Summary
Lemon blueberry blondies thrive on fresh flavors, simple methods, and adaptable style. They satisfy a craving for something homey, yet sophisticated. The blend of citrus and berry makes each bite punchy and memorable, while the hands-on process keeps prep approachable. Whether for afternoon tea, potlucks, or a summery dessert table, these blondies bring brightness to any occasion.
Try different variations, adjust tanginess to taste, and don’t worry if your glaze isn’t perfect—the colorful drizzle only adds to their charm.
Lemon Blueberry Blondies
You won’t be able to resist these lemon blueberry blondies. They’re fruity and citrusy. They’re sweet and such an indulgent treat.
Ingredients
- Zest from 1 large lemon (about 1 tablespoon)
- 1 heaping tablespoon frozen blueberries (for color, optional)
- 1 cup powdered sugar, sifted
- 1 cup fresh blueberries
- ¼ teaspoon baking powder
- ½ cup unsalted butter, melted and slightly cooled
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- ¼ cup freshly squeezed lemon juice
- 1 large egg, at room temperature
Instructions
- Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, mix the melted butter, sugar, and lemon zest until well combined. Add the egg, lemon juice, and vanilla extract and stir until smooth.
- Gradually stir the flour mixture into the wet ingredients, mixing just until combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until lightly golden brown on the edges and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan set on a wire rack.
- 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, then strain out the seeds and mix with the sugar. Drizzle the glaze over the cooled blondies.
- Lift the blondies out using the parchment paper. Cut into squares and serve.