Lemon Raspberry Blondies {with pink lemonade glaze}
Bright. Buttery. Bursting with juicy raspberries! My Lemon Raspberry Blondies (aka Raspberry Lemonade Blondies) are the kind of dessert you reach for after a hot day by the pool. Topped with a pink lemonade glaze and a sprinkle of sparkling sugar, they have just enough shimmer to get you dreaming about your next summer getaway. These Lemon Raspberry Blondies are perfect for an afternoon by the pool, reading a good book on the patio, or for when you’re enjoying a picnic with friends.
Sunshine Inside Every Bite
- Everything you love about pink lemonade but in a soft, buttery dessert.
- Bright lemon flavour and bursts of juicy raspberries.
- One bowl and simple ingredients make cleanup easy.
- Perfect for picnics, pool parties, bake sales, and summer celebrations.
Everything You Need to Make Lemon Raspberry Blondies
Butter
Melted butter creates a rich, chewy blondie.
Lemon Zest
Rubbing the zest into the sugar releases fragrant citrus oils that make the lemon flavour shine.
Granulated Sugar
Sweetens the blondies while helping create their soft texture.
Egg
Provides structure while keeping the bars tender.
Vanilla Extract
Adds warmth that balances the bright citrus.
Flour
The binder! Be sure to spoon and level your flour for the most accurate measurement.
Baking Powder
Just enough lift to keep the blondies soft without becoming cakey.
Salt
A pinch enhances both the lemon and raspberry flavours.
Raspberries
Fresh or frozen both work beautifully. Tossing them with flour helps prevent them from sinking.
Mindful Moments
- Smell the citrus aromas fill your kitchen while you massage the lemon zest into the sugar
- Watch the batter develop ribbons of pink as the raspberries fold in.
- Listen for the gentle crackle of cooling blondies after they bake.
- Let the glaze set and admire that bright pink finish.
Storage + Make-Ahead Tips
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days if your kitchen is especially warm.
- Freeze unglazed blondies for up to 3 months.
- For the freshest appearance, glaze after thawing.
Before You Bake: FAQ
Can I use frozen raspberries?
Yes! Fresh and frozen raspberries both work well. If using frozen berries, don’t thaw them first.
Why do you toss the raspberries in flour?
A light coating of flour helps suspend the berries throughout the batter instead of allowing them to sink toward the bottom.
Why massage the lemon zest into the sugar?
Rubbing the zest into the sugar releases the lemon’s natural oils, creating a brighter citrus flavour throughout the blondies.
Are these Lemon Raspberry Blondies more like brownies or cake?
They’re like both! Often considered like a chocolate-free cousin to the brownie, I believe blondies in their own territory: buttery, dense, soft like a cake, but chewy like a cookie with crisp edges! There is no chocolate in these blondies however they are made in the same size pan as I make brownies.
How It All Comes Together into Lemon Raspberry Blondies
Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
In a large bowl, massage the lemon zest into the sugar using your fingertips until fragrant.
Add the melted butter, then whisk in the egg and vanilla until smooth.
Stir in the flour, baking powder, and salt until just combined.
In a small bowl, toss the raspberries with one tablespoon of flour.
Fold the raspberries gently into the batter, taking care not to overmix.
Spread the batter evenly into the prepared pan.
Bake for approximately 55 minutes, or until the top is set and lightly golden.
Allow the blondies to cool completely.
To make the glaze, mash raspberries into a paste. Use a sieve to separate the juice from the raspberry pulp/seeds. Mix together raspberry juice and fresh lemon juice.
In a small bowl with powdered sugar add 2 to 3 tablespoons of juice one tablespoon at a time until the glaze becomes thick but spreadable.
Spread the glaze evenly over the cooled blondies and finish with sparkling sugar (note: you can also add a few lemon zest pieces to the top for a bright yellow colour!)
Allow the glaze to set before slicing into squares.
A Little Note Before You Go
If these Lemon Raspberry Blondies brighten your summer a little, I’d love to see them. Tag me @themindfulmeringue or leave a comment below and tell me where you’d bring a batch. Pool party? Cottage weekend? Backyard barbecue? I’m voting for all three.
Lemon Raspberry Blondies {with pink lemonade glaze}
Ingredients
Blondie Batter
- 3/4 cup Unsalted Butter melted
- 2 tbsp Lemon Zest (zest from one lemon)
- 1 1/2 cup Granulated Sugar
- 2 Egg large, room temperature
- 2 tsp Vanilla Extract
- 1 2/3 cup All-purpose Flour (spoon flour into the measuring cup, level top with knife for precise measurement), + 1 tbsp with raspberries
- 3/4 tsp Baking Powder
- 1/2 tsp pinch of Salt Kosher, flaked
- 1.5 cup Fresh or Frozen Raspberries tossed in 1 tbsp of flour
Pink Lemonade Glaze
- 1.5 cup Powdered Sugar
- 3 tbsp Lemon Juice fresh from 1/2 a lemon, added 1 tbsp at a time
- 1/2 cup Raspberries
- 1 tbsp Clear sprinkles (white sanding sugar)
Instructions
- Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- In a large bowl, massage lemon zest with sugar to release lemon oils.
- Add melted butter to the sugar mixture. Beat in the egg and vanilla.
- Add flour, baking powder, and salt. Mix together until just combined.
- In a small bowl, toss together raspberries with a tablespoon of flour.
- Fold in the raspberries.
- Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
- Bake blondies for ~55 minutes or until the top is set and lightly golden.
- Allow to cool in baking pan.
Pink Lemonade Glaze
- Using a mortar and pestle (or sealed in a zippered plastic bag), mash raspberries into a paste. Use a metal sieve or a fine mesh strainer to strain out the raspberry seeds from the juice. Mix resulting raspberry juice with the juice from half a lemon.
- In a medium sized bowl, combine the powdered sugar with ~3 tbsp of raspberry/lemon juice – just enough to form a thick, yet spreadable, consistency.
- Spread glaze over the cooled blondies. Scatter sprinkles over the glaze. Allow to cool in the fridge or at room temperature
- Transfer to a cutting board, cut, and enjoy!
Notes
- Don’t have fresh raspberries? No worries! Frozen raspberries can easily be used as a replacement and are typically my go to.
- Add a few lemon zest pieces to the top of the blondies for a bright yellow colour!
- To make this recipe gluten-free – Simply substitute regular All-Purpose flour with your favourite 1:1 gluten-free flour mix!
- These blondies can be frozen for up to 3 months! After they are completely cooled, double-wrap them in plastic wrap or aluminum foil. Be sure to thaw overnight on the countertop before serving.
