Description
These Lemon Blueberry Blondies are a delightful twist on classic blondies featuring fresh blueberries and zesty lemon. With a perfect balance of sweetness from both white and brown sugars and a hint of vanilla, these moist blondies are baked to perfection and finished with a drizzle of melted white chocolate for an extra touch of indulgence.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- Zest from 1 lemon (about 2 tsp lemon zest)
Dry Ingredients
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Add-ins
- 3/4 cup fresh blueberries
- 1/2 cup white chocolate chips (for drizzling)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal of the blondies. If you prefer a 9×9 inch pan, adjust baking time accordingly as noted.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter, white sugar, and brown sugar until fully combined. Add the egg and vanilla extract, then mix well until smooth. Stir in the lemon zest to infuse bright citrus flavor.
- Add Dry Ingredients: Spoon or spatula mix the all purpose flour, baking powder, and salt into the wet mixture. Stir until just combined and no flour streaks remain. The batter will be thick and cookie dough-like in consistency. Gently fold in the fresh blueberries to distribute evenly without breaking them.
- Transfer Batter: Pour and spread the batter evenly into the prepared pan, smoothing the top so it reaches the edges uniformly.
- Bake Blondies: Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep blondies moist. Once baked, remove from oven and allow to cool completely in the pan to set.
- Drizzle and Serve: Melt the white chocolate chips and drizzle over the cooled blondies for an elegant finish. Cut into 9 or 12 squares depending on preferred portion size and enjoy your lemon blueberry blondies.
Notes
- If using a 9×9 inch pan, monitor baking time closely as it may require slightly less time due to thinner batter distribution.
- Fresh blueberries work best for texture and flavor, but frozen can be used—toss them in flour first to prevent sinking.
- Allow blondies to cool completely before cutting to ensure clean slices.
- The white chocolate drizzle is optional but adds a lovely sweetness contrast.
