This Lemon Blueberry Blondie Recipe is full of bright flavors! A cross between a brownie and cookie bar, the blondies are filled with fresh blueberries, lemon juice, and lemon zest.
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Lemon has always been one of my favorite flavors, both sweet and tangy. I love the acidic nature of a lemon and how it can balance out so many dishes. Blueberry Lemon Blondies have that same balance between tartness, sweetness, and a little bright acid. The flavors of blueberries and lemon make me think of spring.
These easy Lemon Blueberry Blondies only take a few minutes to prepare and some time in the oven. A blondie dessert reminds me of a cross between a brownie and a giant, soft cookie. This recipe will make twelve large blondies, or you can cut them into smaller sticks or squares. I love blondie recipes because they are something different and can be made with so many different flavor combinations. You can find more blondie recipes here!
Both fresh and frozen blueberries will work well in this Lemon Blueberry Blondie Recipe. No need to thaw or drain the frozen berries. You could also use dried blueberries instead of you wish. Finish off the blondies with some powdered sugar and a little extra lemon zest! You could also drizzle some white chocolate across the tops. Using a microplane is a great way to get lemon zest. I use my microplane a lot as it can also be used for cheese, nuts, garlic, and more!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups light brown sugar packed
- 12 Tablespoons unsalted butter melted and cooled slightly
- 2 large eggs
- 4 teaspoons vanilla extract
- 1 Tablespoon lemon zest (one lemon)
- 2 Tablespoons lemon juice fresh (one lemon)
- 1 cup fresh blueberries plus more for topping if desired
- Preheat oven to 350F with rack in the middle position.
- Line a 9 by 13 inch baking dish with foil. Spray the foil with nonstick spray. Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Whisk the brown sugar, butter, eggs, vanilla extract, lemon zest, and lemon juice together in a large bowl.
- Stir the flour mixture into the egg mixture until combined. Add the blueberries and stir to incorporate.
- Scoop the dough out of the bowl and into the prepared baking dish. Press into the bottom of the dish to reach all corners. Add some additional blueberries across the top if desired.
- Bake until cooked through, when a toothpick inserted in the center comes out with just a few crumbs, approximately 25 minutes.
- Add some additional lemon zest to the top of the bars if desired.
- Cut the bars into your desired size. They can be stored in an air tight container at room temperature for up to 3 days.