Description
This Blueberry Lemon Blondies recipe offers a delightful twist on classic blondies by incorporating fresh blueberries and zesty lemon for a bright, fruity flavor. With a buttery, tender crumb and a hint of citrus, these blondies are perfect for a light dessert or snack.
Ingredients
Scale
Blondie Batter
- 1/2 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Optional Topping
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the blondies.
- Mix Butter and Sugar: In a medium bowl, whisk together the melted unsalted butter and packed brown sugar until the mixture is smooth and well combined, providing the base sweetness and moisture for your blondies.
- Add Wet Ingredients: Stir in the egg, lemon zest, lemon juice, and vanilla extract until the batter becomes smooth and homogenous, infusing the blondies with fresh citrus flavor and richness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning. Gently fold this dry mixture into the wet ingredients to form a thick batter.
- Fold in Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking, to add bursts of fruity sweetness in every bite.
- Bake: Pour and spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired, then cut into 9 squares and serve.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can alter the batter’s consistency.
- Make sure not to overmix after adding the flour to keep the blondies tender.
- You can substitute lemon zest and juice with orange for a different citrus twist.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
