Description
Delight in these moist and tangy Blueberry Lemon Blondies, combining the sweetness of brown sugar with fresh blueberries and zesty lemon for a refreshing twist on a classic treat. Perfectly baked to golden perfection, these blondies offer a balance of fruity brightness and buttery richness.
Ingredients
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
Decoration (Optional)
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat the 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 medium bowl, whisk together the melted butter and brown sugar until the mixture is smooth and well combined, creating the base for your blondie batter.
- Add Wet Ingredients: Incorporate the egg, lemon zest, lemon juice, and vanilla extract into the butter-sugar mixture, whisking until the batter is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together to evenly distribute the leavening agents and seasoning.
- Fold Dry Ingredients into Wet Mixture: Gently fold the dry ingredients into the wet mixture until just combined to maintain a tender texture.
- Incorporate Blueberries: Carefully fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.
- Bake Blondies: Spread the batter evenly in the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Dust: Allow the blondies to cool completely in the pan, then dust with powdered sugar if desired before cutting into 9 or 10 squares to serve.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be used but may color the batter more.
- Do not overmix the batter once flour is added to avoid tough blondies.
- Lemon zest and juice add brightness; adjust quantities for a more or less pronounced lemon flavor.
- Line the baking pan with parchment paper with some overhang to help lift blondies out easily.
- 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 all-purpose flour with a gluten-free flour blend that measures 1:1.
