Lemon Raspberry Blondies {with pink lemonade glaze}
Bright. Buttery. Bursting with Raspberries! My Lemon Raspberry Blondies (aka Raspberry Lemonade Blondies) are a mouthwatering cross between lemonade, raspberry pie, and the butteriest blondie bars you have ever tasted! All you need is 10 minutes of your time, one bowl, and a spatula!
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
Sofia’s Tips:
- 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.
Tried this recipe?Let us know how it was!