These Blueberry Lemon Blondies are the perfect treat! They’re sweet and tangy, combining fresh blueberries with zesty lemon for a burst of flavor. Soft and chewy, you’ll want to bake a whole batch!
I love how easy they are to make—just mix, spread, and bake. Plus, my kids can’t resist them, and they magically disappear! What’s your favorite way to enjoy a sweet treat? 🍋💙
Key Ingredients & Substitutions
Butter: Unsalted butter is best here to control the salt levels. If you’re looking for a dairy-free option, coconut oil or a dairy-free butter can work well. Just melt it as you would regular butter!
Brown Sugar: Brown sugar adds moisture and a lovely caramel flavor. If you need a substitute, you can use granulated sugar, but the blondies won’t be as soft. Light or dark brown sugar works – dark will give a richer taste.
Eggs: Eggs are crucial for binding. If you’re vegan or allergic, try using flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or applesauce (1/4 cup per egg), but the texture might vary slightly.
Blueberries: Fresh blueberries are ideal for this recipe, but frozen ones are also okay if that’s all you have. Just toss them in flour to prevent them from sinking in the batter.
Lemon Juice and Zest: Fresh is best! Bottled lemon juice can be used, but it might not have the same bright flavor. If you’re out of lemons, try orange zest and juice for a different twist.
How Can I Achieve the Perfect Texture for Blondies?
A key point in making blondies is to not overmix the batter once you add the dry ingredients. This keeps them tender and chewy. Follow these tips for the best texture:
- Mix wet ingredients until smooth, but when adding the dry, stir gently until just combined.
- If using fresh blueberries, fold them in carefully to minimize breaking them apart.
- Check for doneness about 5 minutes early. The edges should be golden, and a toothpick should come out with a few moist crumbs, not wet batter.
How to Make Delicious Blueberry Lemon Blondies
Ingredients You’ll Need:
For the Blondies:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups fresh blueberries (plus extra for garnish)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- Powdered sugar for dusting
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prepare and around 30-35 minutes to bake. Make sure to set aside extra time for the blondies to cool and for the glaze to set, giving you a total of about an hour before you can dig in and enjoy!
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth and fully combined. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and lemon juice until everything is well incorporated.
3. Combine Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt. Once combined, gently mix in the lemon zest for that extra zing of flavor!
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix this batter; we want to keep the blondies tender and chewy!
5. Add Blueberries:
Gently fold in the fresh blueberries, taking care not to crush them. We want to keep them whole for delicious bursts of flavor in every bite.
6. Bake the Blondies:
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for about 30-35 minutes. The edges should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
7. Prepare Lemon Glaze:
While the blondies are baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth and slightly runny. Feel free to adjust the amount of lemon juice to get your preferred consistency for the glaze.
8. Cool and Glaze:
Once baked, allow the blondies to cool completely in the pan on a wire rack. Once they’ve cooled, drizzle the lemon glaze evenly over the top for that lovely finishing touch.
9. Cut and Serve:
Finally, cut the blondies into squares and serve! Optionally, dust with a light sprinkle of powdered sugar and garnish with extra fresh blueberries and lemon wedges for an extra special presentation.
Enjoy your bright and tangy Blueberry Lemon Blondies!
Can I Use Frozen Blueberries in This Recipe?
Yes, you can! If you use frozen blueberries, there’s no need to thaw them. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking during baking.
How Can I Store Leftover Blondies?
Store any leftover blondies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water (let sit for a few minutes to thicken) for each egg. Keep in mind that texture may be slightly different with these alternatives!
Can I Make These Blondies Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Make sure your baking powder is also gluten-free, and your blondies will be just as delicious!