Description

These Blueberry Lemon Blondies combine the bright, tangy flavors of fresh lemon zest and juice with juicy blueberries folded into a buttery, sweet batter. Baked to golden perfection, they offer a moist, tender crumb with bursts of fruity freshness. Ideal as a delightful dessert or a sweet snack, these blondies are easy to prepare and perfect for summer or anytime you crave a citrusy, berry-infused treat.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

Other

1 cup fresh blueberries
Powdered sugar for dusting (optional)

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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.
Mix Butter and Sugar: In a mixing bowl, whisk together the melted unsalted butter and packed brown sugar until the mixture is smooth and well combined, forming a sweet, buttery base.
Add Wet Ingredients: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Continue whisking until the mixture is smooth and uniform, ensuring the flavors are well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Then gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix to maintain tenderness.
Fold in Blueberries: Carefully fold in the fresh blueberries to the batter, gently mixing to distribute the berries evenly without breaking them.
Bake: Spread the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve: Let the blondies cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired. Cut into 9 squares and serve.

Notes

Use fresh blueberries for best texture; frozen can be used but may bleed color into the batter.
Ensure not to overmix after adding flour to keep the blondies tender and moist.
Parchment paper lining helps in easy removal and cleaner cuts.
For a more intense lemon flavor, consider adding a little lemon extract in addition to the zest and juice.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.