Description
Delight in these moist and tangy Blueberry Lemon Blondies, baked to perfection with fresh blueberries and a hint of zesty lemon. These sweet bars offer a perfect balance of buttery richness and fruity brightness, making them an ideal treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper to prevent sticking and make removal easier.
- Mix Butter and Sugar: In a medium bowl, whisk together the melted unsalted butter and packed brown sugar until the mixture is smooth and fully combined, forming the base for your blondies.
- Add Wet Ingredients: Incorporate the egg, lemon zest, lemon juice, and vanilla extract into the butter and sugar mixture, whisking until smooth and the ingredients are well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Fold Dry Ingredients into Wet Mixture: Gently fold the dry ingredients into the wet mixture, being careful not to overmix to keep the blondies tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries ensuring they are evenly distributed without breaking them up too much.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the blondies to cool completely in the pan. Optionally dust with powdered sugar before slicing into squares to serve.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can be substituted but may bleed more color.
- Do not overmix the batter to keep the blondies tender and moist.
- Ensure the blondies are cooled fully before cutting to avoid crumbling.
- Powdered sugar adds a lovely finishing touch but is optional.
