Zesty Lemon Blueberry Blondies
Tangy. Chewy. Juicy. My Zesty Lemon Blueberry Blondies are a mouthwatering cross between your favourite lemon blueberry muffins and the richest blondie cookie bars you have ever tasted!
These simple treats are the perfect lemony snack to bring along on summer picnics, beach days, or other fun gatherings with friends! All you need to prepare these delicious Zesty Lemon Blueberry Blondies, is 10 minutes of your time, one bowl, and a spatula!
To make these blondies you will need:
- Fresh Blueberries – washed and dried
- Lemon – the juice and zest of one lemon!
- Sugar – granulated sugar
- Butter – melted unsalted butter
- Egg – large, room temperature
- Flour – all-purpose flour
- Powdered Sugar for the lemon drizzle!
- *Baking essentials* – Vanilla extract, Baking Powder, Salt
Can I use frozen blueberries instead of fresh?
Absolutely! Fresh blueberries can be substituted with frozen, when fresh are not in season! If using frozen blueberries, expect more colour spread throughout your blondie bars and a tiny bit less juiciness. Still, they are absolutely delicious!
Can I substitute for fresh lemon zest/juice with store bought lemon juice?
I recommend that you do not substitute fresh lemon juice with the store bought variety as the fresh lemon flavour is the primary flavour of these bars and cannot quite be mimicked by store bought artificial lemon products.
How do I make this recipe gluten-free?
Simply substitute regular All-Purpose flour with your favourite 1:1 gluten-free flour mix!
Let’s make my super simple, Zesty Lemon Blueberry Blondies!
Preheat your oven to 350°F. Line an 9-inch square baking pan with parchment paper. In a small bowl, toss together blueberries with a teaspoon of flour.
In a large bowl massage lemon zest with sugar to release lemon oils.
Add melted butter and mix to combine.
Beat in the egg and vanilla.
Mix in the flour, baking powder, and salt until just blended.
Fold in white chocolate pieces and fresh blueberries.
Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
Bake blondies for ~30 minutes or until the top is set and lightly golden.
Allow to cool in baking pan.
Lemon Drizzle
Mix powdered sugar with lemon juice until a drippy, spreadable consistency forms.
Drizzle glaze over lemon blueberry blondies. Allow to cool.
Transfer to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 1 week.
Also check out:
Lemon Squares
Triple Chocolate Blondies
Bakery Style Blueberry Muffins
Zesty Lemon Blueberry Blondies
Ingredients
Blondie Batter
- 1/2 cup Unsalted Butter melted
- 1 tbsp Lemon Zest (zest from one lemon)
- 1 cup Granulated Sugar
- 1 Egg large, room temperature
- 1 tsp Vanilla Extract
- 1 cup All-purpose Flour (spoon flour into the measuring cup, level top with knife for precise measurement), + 1 tbsp with blueberries
- 1/2 tsp Baking Powder
- pinch of Salt Kosher, flaked
- 1/2 cup White Chocolate Chips
- 1 cup Fresh Blueberries tossed in 1 tbsp of flour
Lemon Drizzle
- 2/3 cup Powdered Sugar
- 3-4 tbsp Lemon Juice fresh from one lemon, added 1 tbsp at a time
Instructions
- Preheat your oven to 350°F. Line an 9-inch square baking pan with parchment paper. In a small bowl, toss together blueberries with a tablespoon of flour.
- In a large bowl, massage lemon zest with sugar to release lemon oils. Add melted butter and mix to combine. Beat in the egg and vanilla.
- Mix in the flour, baking powder, and salt until just blended.
- Fold in white chocolate pieces and fresh blueberries.
- Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
- Bake blondies for ~30 minutes or until the top is set and lightly golden.
- Allow to cool in baking pan.
Lemon Drizzle
- Mix powdered sugar with lemon juice until a drippy, spreadable consistency forms. Drizzle glaze over lemon blueberry blondies. Allow to cool.
- Transfer to a cutting board, cut, and enjoy! These blondies can be stored in an airtight container at room temperature for 3 days, in the fridge for 1 week, or frozen for up to 3 months.
Video
Notes
- Don’t have fresh blueberries? No worries! Frozen blueberries can easily be used as a replacement.
- 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 plastic wrap or aluminum foil. Be sure to thaw overnight on the countertop before serving.
