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Raspberry Lemon Blondies

Raspberry Lemon 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!

Watch how to make these tasty raspberry lemon blondies here:


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!

Brownies or blondies?  Which do you go for if given a choice?

I have always been solidly in the brownie camp, considering blondies kind of a waste of time (and calories!) since they don’t even have chocolate.  And no, I don’t count white chocolate which I suppose they often have.  It’s not really chocolate.

But I have to tell you, these raspberry lemon blondies may just be changing my vote.  They are pretty stinking hard to say no to.

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!

Raspberry and lemon together in a chewy little bar with a tangy sweet lemon glaze – I don’t know too many people who would say no to that.

Plus they’re so easy to make.  If you have some lemons and some frozen raspberries (I would think fresh would work fine too, but I have to say I never waste fresh raspberries in baking – they get eaten way too quickly for that) you can have these bars coming out of the oven in no time at all.

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!

They mix up easily with just a whisk, so no fancy equipment needed for these raspberry lemon blondies at all.  And they’re great both with and without the glaze, although we did prefer them with it.  It’s a very, very thin layer of glaze though, so if you like a thicker glaze on your bars you will want to double it.

Also – store these in the fridge.  It’s totally not necessary, you can keep them at room temperature, but then you’ll be missing out on the beauty that is these raspberry lemon blondies cold from the fridge on a hot summer day.  Amazing.

Yeah, I can skip the chocolate this time – totally worth it!

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!

Tips for perfect 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 for a very 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 a few more amazing raspberry lemon things: Glazed Raspberry Lemon BreadRaspberry Lemon Cookies, and Lemon Raspberry Sweet Rolls

I’ve also shared this Raspberry Lemon Blondies Recipe over on Food Fanatic.

This post contains affiliate links, meaning that if you make a purchase through these links, I may receive a small commission. 

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.

Elissa

Tuesday 22nd of May 2018

Can I double the recipe and make it in a 9x13?

Stacey

Wednesday 23rd of May 2018

Yup! I've done that and it works just fine!