These Blueberry Lemon Blondies are a sweet treat bursting with juicy blueberries and zesty lemon. They have a soft, chewy texture that’s hard to resist!
Trust me, they’re perfect for a snack or dessert! I love how easy they are to whip up—just mix, bake, and enjoy. And yes, I might have eaten more than one! 😋
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture. If you’re out of unsalted butter, you can use salted butter and just cut back on the added salt in the recipe.
Granulated Sugar: This is key for sweetness. If you’re looking for a healthier option, you might try coconut sugar or a sugar substitute like stevia, though results may vary slightly.
Lemon Zest & Juice: Fresh lemon adds brightness to the blondies. Make sure to zest the lemons before juicing! If you don’t have fresh lemons, bottled lemon juice will work, but the flavor might not be as vibrant.
All-Purpose Flour: The base of this recipe. For a gluten-free alternative, consider using a 1:1 gluten-free flour blend, which usually works well in such recipes.
Blueberries: Fresh blueberries are ideal, but frozen ones can work too! Just ensure they’re thawed and drained well to avoid excess moisture in your blondies.
How Do I Make Sure My Blondies Turn Out Perfectly?
Mixing and baking time is crucial for achieving the right texture. Here are some helpful tips:
- Mix the melted butter and sugar well to create a smooth base. This helps to get the right consistency.
- Add the eggs one at a time and mix until fully incorporated; this adds airiness to the batter.
- When combining wet and dry ingredients, stir just until combined. Overmixing can lead to dense blondies.
- Use a gentle hand when folding in the blueberries to keep them intact.
- Check for doneness a few minutes before the recommended baking time. Toothpick tests are your friend—aim for moist crumbs but not wet batter!
How to Make Blueberry Lemon Blondies
Ingredients You’ll Need:
For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries (can use frozen, thawed and drained)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and an additional 30-35 minutes for baking. Make sure to let the blondies cool completely before glazing, which can add another 10-15 minutes to the total time. So, plan for about 1 hour total before you enjoy your delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×9 inch baking pan or line it with parchment paper for easy removal later. This will make cleanup much easier!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter and granulated sugar. Stir them together until they are well blended. After that, beat in the eggs one at a time using a whisk or mixer. Then, add in the vanilla extract, lemon zest, and fresh lemon juice, mixing everything until nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This ensures that your ingredients are well distributed and helps prevent any clumps from forming.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; we want fluffy blondies, not dense ones!
5. Add the Blueberries:
Now it’s time to gently fold in the blueberries. This is where you have to be careful—stir gently so that you don’t crush the berries!
6. Bake the Blondies:
Pour your batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes. Keep an eye on them—the edges should be golden, and you can check for doneness by inserting a toothpick into the center; it should come out mostly clean, with just a few moist crumbs.
7. Prepare the Lemon Glaze:
While the blondies are baking, you can whip up the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until it’s smooth and has no lumps. Adjust the consistency by adding more lemon juice if needed.
8. Cool and Glaze:
After baking, let the blondies cool completely in the pan on a wire rack. Once cooled, drizzle the lemon glaze over the top for a delicious finishing touch.
9. Slice and Serve:
Finally, cut your cooled blondies into squares and enjoy your fresh, tangy Blueberry Lemon Blondies! They make a perfect treat for any occasion.
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can absolutely use frozen blueberries! Just make sure to thaw and drain them first to avoid excess moisture in the blondies. Gently fold them in to keep them intact!
Can I Make This Recipe Dairy-Free?
Yes! You can substitute the unsalted butter with a dairy-free alternative like coconut oil or a plant-based butter. Just ensure it’s melted before mixing with the other ingredients.
How Should I Store Leftovers?
Store any leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them well!
Can I Skip the Lemon Glaze?
Certainly! The glaze adds a nice tangy sweetness, but if you prefer, you can skip it or dust the blondies with powdered sugar before serving for a lighter option.