Name: Blueberry Lemon Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 1 cup all-purpose flour; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1 tablespoon lemon zest (from one large lemon); 1/2 cup salted butter, melted and cooled; 2 large eggs; 1 large egg yolk; 3 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 cup fresh blueberries (mixed with 1 teaspoon of flour); 3/4 cup powdered sugar; 2 tablespoons fresh lemon juice

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These sweet and chewy blueberry lemon blondies with a sweet lemon glaze make the perfect summer dessert that everyone will love!

These chewy blueberry lemon blondies with a sweet lemon glaze are super easy to make and taste fantastic!

This recipe is adapted from my Raspberry Lemon Blondies recipe, and while I love that recipe and get rave reviews from anyone that tries them, this one might be better.

It’s a pretty simple change, the only real difference is using blueberries instead of raspberries, so this isn’t exactly a new recipe. But they were just so delicious that I couldn’t resist sharing this version as well.

And as much as we loved these lemon blondies with raspberries, we loved them even more with blueberries.

They were such a great way to enjoy some of those amazing summer blueberries, that I may just need to make another batch as soon as these ones are gone!

How do you know when a blondie is done?

Blondies are done baking when the middle looks set and a toothpick inserted in the centre of the bars comes out with a few moist crumbs on it. You don’t want to bake them until the toothpick comes out completely dry as the bars will likely be a bit overdone then.

They keep their chewy texture if you bake just until they are starting to brown a bit on the edges, and a toothpick in the centre comes out with a few crumbs on it.

What’s the difference between blondies and brownies?

Both blondies and brownies are bars with a dense, chewy texture, but blondies do not have cocoa powder in them.

These blueberry lemon blondies get their flavour from vanilla extract, lemon juice, and lemon zest instead of chocolate and cocoa.

Do you store blondies in the fridge?

You don’t have to store blondies in the fridge. You can keep them at room temperature, tightly covered, for up to 3 days.

We do prefer these blueberry lemon blondies cold though. They will keep for 5-7 days, tightly covered, in the fridge. You can also freeze them for up to 3 months.

How to make Blueberry Lemon Blondies:

You can use frozen blueberries for these bars, but they won’t look as pretty as the colour from the berries will bleed into the blondie batter. If you use frozen berries, don’t thaw them first. Stir as minimally as possible when you fold them into the batter.
Tossing the blueberries with a teaspoon of flour before folding them into the blondie batter will help to keep them from sinking to the bottom of the bars while baking.
No need for any fancy equipment to make these blondies, all you need is a bowl and a whisk!

Here are some more great lemon desserts for you:

Yield: 16 blondies

Blueberry Lemon Blondies

These sweet and chewy blueberry lemon blondies with a sweet lemon glaze make the perfect summer dessert that everyone will love!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

For the blondies:

1 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from one large lemon)
1/2 cup salted butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries (mixed with 1 teaspoon of flour)

For the glaze:

3/4 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350 degrees F.
Line an 8x8 inch baking pan with parchment paper, with an overhang so you can lift the bars out. Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In another bowl, whisk together the melted butter, eggs, egg yolk, lemon juice, and vanilla until well combined.
Pour this mixture into the dry ingredients and stir until combined.
Fold in the blueberries.
Spread the batter in the prepared pan.
Bake for 25-28 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Do not over bake the bars or they may be a bit dry.
Let them cool completely in the pan on a wire rack.
In a small bowl, whisk together the powdered sugar and the lemon juice until well combined.
Drizzle it all over the cooled bars in the pan and then spread it with a spatula to completely cover the bars with a thin layer of glaze.
Refrigerate the bars for about an hour to let the glaze set and then lift them out of the pan with the parchment paper and slice into bars.

Notes

For the 5 tablespoon of lemon juice needed for this recipe (blondies and glaze) you will need 2-3 large lemons.

Combining the blueberries with 1 teaspoon of flour before adding them to the batter will help prevent them from sinking to the bottom when baking.

You can use frozen blueberries if you like, but the bars won't look as pretty, as you will get some colour transfer to the batter. Don't thaw the berries before using them and stir as minimally as possible when you add them.

Source: Adapted from my Raspberry Lemon Blondies