lemon blondies

If lemon bars and blackberry pie had a baby, you’d have these Blackberry Lemon Blondies. They’re moist, tangy and delicious with bits of blackberries running throughout.

Blackberry Lemon Blondies 

unsalted butter (at room temperature (2 sticks))

sugar

eggs

lemon juice

all purpose flour

baking powder

salt

blackberries (chopped)

blackberries

Tablespoons sugar

Preheat oven to 350 degrees.

Line a 9-inch square baking pan with parchment paper or spray with cooking spray.

Beat together the butter and sugar until fluffy. Add the eggs.

Once the eggs are incorporated, add lemon juice and combine.

Whisk together flour, baking powder and salt, then add to the wet ingredients, mixing until just combined.

Fold in the blackberries.

Using a rubber spatula, spread the batter into the prepared pan.

Bake 30-35 minutes, until cooked through. Edges will be slightly browned and a toothpick inserted in the center will come out clean. Let cool completely (about 1 hour).

Blondies:

In a small saucepan combine blackberries, sugar and lemon juice. Bring to a boil, reduce heat and simmer 2-3 minutes, until sugar dissolves and the blackberries start to break down. Process with a food processor or blender, then pass through a fine mesh sieve to get rid of any seeds.

Add powdered sugar to a small bowl and start by adding the berry puree, tablespoon by tablespoon, until the glaze is your desired consistency. Spread glaze over cooled blondies and serve.

Glaze:

These thick and soft lemon blueberry blondies are the ultimate summer dessert! These dairy-free lemon bars are easy to make without a mixer and each one is bursting with juicy blueberries. With a drizzle of sweet lemon icing on top, everyone is sure to love these blueberry blondies!

Lemon Blueberry Blondies

lemon

salted vegan butter, melted (*or normal butter)

vanilla extract

all-purpose flour (*or gluten-free flour)

blueberries ((fresh

lemon juice ((fresh

Preheat oven.

Preheat the oven to 350℉ and line an 8x8&quot; baking pan with parchment paper.

Mix dry ingredients.

In a medium bowl, stir together the flour and baking powder until evenly combined. Then, add the blueberries to the bowl and toss them in the flour mixture until well coated. This coating of flour prevents them from sinking to the bottom of the blondies.

Whisk wet ingredients.

In a separate large bowl, whisk together the granulated sugar, lemon zest, and melted butter until smooth. Then, whisk in the egg and vanilla extract until fully combined.

Add dry ingredients to wet ingredients and mix until combined.

Pour the dry ingredients into the wet ingredients. Stir gently with a spoon or rubber spatula until all ingredients are just combined. Do not over-mix the batter, and be careful not to crush the blueberries!

Transfer blondie batter to the pan.

Transfer the thick blondie batter to the prepared baking pan. Spread the batter evenly around the pan and into the edges. Gently press extra blueberries into the top of the batter before baking, if desired.

Bake the lemon blueberry blondies.

Bake the blondies for 40-50 minutes or until the edges of the blondies are lightly golden. A toothpick inserted in the center of the pan should come out clean, or with a few moist crumbs. If a toothpick comes out with wet batter, keep baking the blondies until the toothpick is clean.

Mix the lemon icing.

Let the blondies cool in the pan. While they cool, mix the icing. Whisk together the powdered sugar with one teaspoon of lemon juice at a time. Slowly add more lemon juice to achieve a &quot;drizzle&quot; consistency. If too thin, add more powdered sugar to thicken it slightly.

Drizzle the icing and serve.

Drizzle the lemon icing evenly over the cooled blondies. Slice into 12 bars and enjoy!

These lemon brownies or lemon blondies are fresh and tangy lemon cookie bars topped with a homemade lemon glaze that you will not be able to get enough of.

Fudgy lemon blondies- Lemon brownies

butter (salted

eggs (at room temperature)

tsp vanilla extract

tsp lemon extract

AP flour (sifted,

tsp salt

sugar corn

Preheat the oven to 350F, then line an 8x8 baking pan with parchement paper and set aside.

In a medium/large bowl whisk the cooled down melted butter, granulated sugar, and powdered sugar together.

Add in the eggs, lemon zest, lemon juice, vanilla extract, and lemon extract, and mix to combine.

Gently fold in the flour and salt until the flour mixture disappears. Pour the batter into the prepared baking pan, spread the lemon blondie batter evenly, and bake for 16-17 minutes. The blondies won&#39;t look golden brown.

Let the lemon blondies cool down fully before topping it with the glaze

In a small/medium bowl whisk the powdered sugar and lemon juice until a thick pourable glaze forms.

Pour the glaze on top of the cooled-down blondies, spread it all over the top, and let it set and harden before slicing it into your lemon dessert!

Make the lmon glaze

Also known as lemon brownies, these are sweet, moist, and intensely lemon-flavored bars that are easy to make and glazed to perfection. They require few ingredients, are easy to make and a crowd-pleaser, so I always take them to potlucks, bake sales and barbecues. They also make a great after-school snack, keep for several days and can be frozen.

Lemon Blondies (fudgy and easy)

white sugar

unsalted butter (at room temperature)

lemon zest

vanilla

all-purpose flour

Preheat the oven to 350°F (180°C).

Butter or spray an 8-inch square baking pan. You can line it with a strip of parchment paper, covering the pan&#39;s bottom and two long sides. The two short sides will remain unlined but greased. I recommend it as it will help you to easily remove the bars from the pan. 

Mix ½ cup unsalted butter with 1 cup white sugar with a whisk until smooth. 

Add 2 eggs and integrate. Mix well, but don&#39;t beat too much.

Fold in 1 tablespoon lemon zest and ½ teaspoon vanilla. 

Add the sifted 1 cup all-purpose flour and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). 

Mix *just* until it's all well incorporated, but don't overbeat.

Add 3 tablespoons fresh lemon juice and mix just until combined.

Fill the prepared pan with this batter and even out the top.

Bake for about 20 minutes, until almost set in the center. This is key to prevent them from drying out. 

Let cool on a wire rack completely before glazing. 

For the lemon bars:

Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice in a medium bowl until creamy and thick.

Spread on the lemon brownies and sprinkle with fresh lemon zest if you want to. Let the glaze dry before cutting.

It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.

For the lemon glaze:

Love the Lemon Brownies!!  Easy recipe and we always have lemons and the other ingredients on hand, so this will be my go to quick recipe to take to events.  I like the variation options and I might add some raspberries when in season.

One note:  Adding the vanilla is left out of the printable recipe instructions.

These were a huge hit with Mark, me, and our guests! We all love lemon so much and, now that the lemon season is upon us, we will have a lot of lemons coming to us from neighbors. We will enjoy these all winter long! Thanks!

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The most viewed lemon blondies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine