Description
Delight in these luscious Strawberry Lemon Blondies that perfectly blend the tartness of fresh strawberries and lemon with the rich, buttery sweetness of classic blondies. Soft, moist, and topped with a tangy lemon glaze, these bars are a vibrant summer dessert that’s simple to make and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (melted and cooled)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Fruit
- 1 cup fresh strawberries (diced, patted dry)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Garnish (Optional)
- Extra diced strawberries
- Lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease to ensure easy removal and prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted and cooled butter with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, followed by lemon juice, lemon zest, and vanilla extract, mixing thoroughly to combine all flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents without lumps.
- Blend Batter: Gradually stir the dry ingredient mixture into the wet mixture, folding carefully until just combined. Avoid overmixing to keep the blondies tender.
- Add Strawberries: Gently fold the diced, patted dry strawberries into the batter, being careful not to crush them and release excess moisture.
- Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 28 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the blondies to cool completely in the pan on a wire rack to set before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of lemon juice until smooth and pourable.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the cooled blondies. Garnish with extra diced strawberries and lemon zest if desired for a fresh, vibrant finish.
- Serve: Slice the blondies into 16 squares and serve chilled or at room temperature for a refreshing treat.
Notes
- For best results, pat strawberries dry before folding into the batter to prevent excess moisture that can make blondies soggy.
- Store blondies in an airtight container in the refrigerator for up to 5 days. They develop more flavor and a pleasant texture when chilled.
- You can substitute fresh lemon zest and juice with preserved lemon or lemon extract if fresh lemons are unavailable, adjusting quantity to taste.
- Use parchment paper with overhangs on the sides of the pan to easily lift the blondies out after baking.
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
