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Export 7 ingredients for grocery delivery
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.
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