Fast and easy to make, these chewy raspberry lemon blondies are just the right mix of tart and sweet – and will disappear way too quickly!
These raspberry lemon blondies are the perfect combination of tart and sweet. They are super simple to make, mixing up very quickly and easily, and taste fantastic.
They make the perfect quick and easy summer dessert. Lots of lemon flavour, and bursting with raspberries.
To be honest, you shouldn’t even limit these little raspberry lemon blondies just to the summer. They can be made with frozen raspberries (in fact, I prefer to use frozen berries for these) so there’s no reason you can’t make them in the winter.
A little taste of summer at the coldest time of the year!
What’s the difference between blondies and brownies?
Brownies and blondies are both dessert bars with a dense, chewy texture. The difference is blondies do not have cocoa powder in them. They sometimes have white chocolate, but these ones do not.
The flavour in these raspberry lemon blondies comes from lemons and blueberries, instead of chocolate and cocoa powder.
How do you know when a blondie is done?
The best way to tell when a blondie is finished baking, is to test it with a toothpick, inserted in the middle of the pan of blondies.
The toothpick shouldn’t come out completely dry, it’s best if it comes out with a few moist crumbs on it, but no wet batter.
If the toothpick is totally dry, your blondies may be a bit dry tasting. They will be soft and chewy if you don’t over bake them.
How to make Raspberry Lemon Blondies:
- It’s not totally necessary to chop the frozen raspberries before adding them, but I liked these bars better with smaller pieces of raspberry in them instead of whole ones as they get spread throughout the bars a bit better.
- The glaze recipe makes quite a thin layer of glaze, if you like a little more you can double the glaze recipe.
- You can skip lining the pan with parchment paper if you don’t want to lift them out to slice them, just spray the pan with non-stick spray and slice them in the pan. I love this little tool for lifting bars out of pans easily.
Here are some more great lemon recipes for you:
- Glazed Raspberry Lemon Bread
- Raspberry Lemon Cookies
- Lemon Raspberry Sweet Rolls
- Blueberry Lemon Blondies
- Lemon Strawberry Cream Puffs
Lemon Raspberry Blondies
Fast and easy to make, these chewy raspberry lemon blondies are just the right mix of tart and sweet - and will disappear way too quickly!
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 Unsalted Butter, melted and cooled
- 2 large Eggs
- 1 Large Egg Yolk
- 3 tablespoons Fresh Lemon Juice
- 1 teaspoon Pure Vanilla Extract
- 1 cup Frozen Raspberries, coarsely chopped, not thawed
For the Glaze:
- 3/4 cup Powdered Sugar
- 2 tablespoons Fresh Lemon Juice
Instructions
- Preheat the oven to 350°F.
- Line an 8x8 inch baking pan with parchment paper, with an overhang so you can lift the bars out, or grease the pan well. 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 chopped, frozen raspberries.
- 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. They can be served at room temperature, but we like them cold.
Notes
For the 5 tablespoon of lemon juice needed for this recipe (blondies and glaze) you will need 2-3 large lemons.
You can use fresh raspberries instead but you will need to fold them into the batter very gently. I prefer to use frozen raspberries for this recipe.
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Nutrition Information:
Yield:
16Serving Size:
1 blondieAmount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 56mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
Nutrition Information is estimated based on ingredients used and may not be exact.
I’ve also shared this Raspberry Lemon Blondies Recipe over on Food Fanatic.
Charlotte
Sunday 12th of February 2023
Just made these while super sick on a Sunday, the recipe is perfect!!! Easy&fast to make and the end result is delicious, with a soft moist consistency.
Stacey
Sunday 12th of February 2023
So glad you liked them!
Kate A Martin
Sunday 25th of August 2019
LOL I should have used frozen raspberries, the fresh spread through the batter to make Lemon-Raspberry Pinkies! Still very good, thank you for sharing!
Stacey
Sunday 25th of August 2019
Glad they still tasted good! :)
Steph
Friday 16th of August 2019
How do you measure the butter in the cup? Is it 1 cup of already melted butter? Or do you measure 1 cup of cubed butter and then melt it?
Steph G
Friday 26th of August 2022
@Steph, my name is Steph and literally this was my one question because I had a tub of vegan butter that I had to scoop out and measure vs. a stick!
Stacey
Friday 16th of August 2019
I don't actually measure butter with a cup. There are measurements on the wrapper for blocks of butter that tell you where to cut it for the amount you need. The blocks in Canada are typically 2 cups of butter, but it's different depending where you are. The wrapper on the butter should say how much it is though, and then you just cut off the amount you need and then melt it. If you measure it as cubed pieces there will be gaps in your cup that aren't filled so it wouldn't be exact. You could measure already melted butter, but then you may melt more or less then you need which is kind of a pain! Hope that helps!
cindy
Sunday 31st of March 2019
Hi, If I put them in an air tight container in the fridge what is their shelf life? Thank you
Stacey
Monday 1st of April 2019
They should be good for about a week in the fridge. They also freeze well.
Rodney
Friday 29th of June 2018
Will 3 whole eggs work instead of 2 and 1 large egg yolk?
Stacey
Tuesday 3rd of July 2018
I haven't tried that, but it will likely change the texture of the blondies. They will probably be less chewy and more cake-like if you add the extra white.