Step 1

Preheat the oven to 350F.

Step 2

Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.

Step 3

Cream the butter and sugar until fluffy. Beat in the egg and remember to scrape down the sides of the bowl as you go so everything gets evenly incorporated.

Step 4

When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.

Step 5

Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

Step 6

Gently fold in the raspberries, trying your best not to break them up.* Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.

Step 7

Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out, but be aware that different ovens bake differently, and your baking time may differ from mine.

Step 8

Let the blondies cool on a rack before you glaze them.

Step 9

Puree the berries and lemon juice in a small food processor. Strain the puree through a fine mesh strainer, working to get all the juice through leaving just the seeds. You want 1 ½ - 2 tablespoons of puree.

Step 10

Stir together the sugar, and puree until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.

Step 11

Spread the glaze over the cooled blondies. Let the glaze set before slicing.