Description
These Strawberry Lemon Blondies are a delightful twist on classic blondies, featuring a zesty lemon flavor paired with fresh diced strawberries. Soft and moist with a tender crumb, they are topped with a tangy lemon glaze that adds a perfect finishing touch. Ideal for spring and summer treats or anytime you crave a fruity, citrusy dessert.
Ingredients
Blondies
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, diced (patted dry if very juicy)
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tsp fresh lemon juice (adjust for desired consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth. Add the eggs, lemon zest, lemon juice, and vanilla extract, whisking until everything is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to keep the blondies tender.
- Fold in Strawberries: Gently fold the diced strawberries into the batter, evenly distributing them without breaking them down too much to retain fresh bursts of flavor.
- Bake: Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Remove from the oven and let cool completely in the pan.
- Prepare the Glaze: While the blondies cool, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the lemon juice to achieve your preferred glaze consistency.
- Glaze and Serve: Drizzle the lemon glaze over the cooled blondies. Use the parchment overhang to lift the blondies from the pan, cut into 16 squares, and serve.
Notes
- Be sure to pat strawberries dry if they seem very juicy to prevent excess moisture in the batter.
- Do not overmix the batter once flour is added to ensure a tender, cakey texture.
- The lemon glaze is optional but adds a nice tang that complements the strawberries and lemon flavor.
- Store blondies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a plant-based butter alternative.
