Description
These Blueberry Lemon Blondies combine the bright, fresh flavors of lemon zest and juice with juicy blueberries for a moist, tangy, and sweet dessert. Perfectly baked to a golden finish, these blondies offer a delicious twist on the classic treat with a refreshing citrus burst in every bite.
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 Ingredients
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
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 mixing bowl, whisk together the melted unsalted butter and packed brown sugar until the mixture is smooth and well combined, creating a rich base for the blondies.
- Add Wet Ingredients: Incorporate the large egg, lemon zest, lemon juice, and vanilla extract into the butter and sugar mixture, stirring until the batter is uniform and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Fold Dry Ingredients into Wet: Gently fold the dry ingredient mixture into the wet ingredients, mixing carefully to avoid overworking the batter, which could result in tough blondies.
- Fold in Blueberries: Carefully fold fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart to maintain their juicy texture.
- Bake: Spread the batter evenly in the prepared baking pan and bake in the preheated oven for 25-30 minutes. The blondies should be golden on top and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool completely in the pan. Optionally, dust the top with powdered sugar before cutting into squares and serving.
Notes
- Use fresh blueberries for the best texture; frozen blueberries can be substituted but may release more liquid and affect batter consistency.
- Do not overmix the batter once the flour is added to keep the blondies tender and soft.
- Allow blondies to cool completely before cutting to prevent crumbling.
- For a more intense lemon flavor, consider adding a bit more lemon zest or a splash of lemon extract.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
