These chewy lemon blueberry blondies put a fresh summer spin on my classic blondies recipe! Every soft-baked bar is bursting with fresh blueberries and lemon zest and drizzled with a sweet lemon glaze.
I love putting a seasonal twist on my favorite blondie recipe, from cozy pumpkin blondies and butterscotch blondies in the fall to bright and zesty lemon blondies in the summer!
I can’t believe how delicious these lemon blueberry blondies are. They’re not quite as lemony as my lemon brownies, but the flavors are so fresh and summery. Every chewy, buttery bite is bursting with sweet and juicy in-season blueberries and lemon zest. To really make the citrus flavors pop, I drizzled the bars with a simple lemon glaze before serving. I was in lemon lovers’ heaven.
What Makes These Lemon Blueberry Blondies So Special
- Soft and chewy. This recipe makes chewy, buttery blondies, thanks to melted butter and brown sugar. They’re soft in the center and golden at the edges.
- Bursting with blueberries. I love making these lemon blueberry blondies with fresh blueberries in the summertime. Every bite is brimming with sweet, juicy berries! That being said, you can make these bars year-round with frozen blueberries, too.
- Easy to make. All you need is one bowl and a few minutes of prep to make the batter. It’s an easy, quick dessert that’s perfect for last-minute baking!
Ingredients You’ll Need
You need just a few pantry basics to make soft, chewy, buttery homemade blondies brimming with blueberries and lemon. I’ve included my ingredient notes here. Scroll to the recipe card after the post for the printable list, amounts, and details.
- Butter – I melt the butter in this recipe for denser, chewier blondies. You can use salted or unsalted butter, whichever you prefer. For even more depth of flavor, try browning the butter, as I do in my brown butter chocolate chip cookies recipe.
- Brown Sugar – Light or dark brown sugar gives these blondies a rich, caramelized flavor. You can substitute white granulated sugar or half white, half brown sugar if needed.
- Eggs and Vanilla – Bring the eggs to room temperature if you think of it.
- Lemon – You’ll zest the lemon for the batter and then squeeze out the juice to use in the glaze.
- Dry Ingredients – All-purpose flour, baking powder, and salt.
- Blueberries – You can make these lemon blueberry blondies with fresh or frozen blueberries. If you’re using frozen berries, make sure to thaw them completely and drain the excess juice.
- Powdered Sugar – To combine with fresh lemon juice for the glaze.
How to Make Lemon Blueberry Blondies
I can’t wait to turn these lemon blueberry blondies into a summertime blondie sundae topped with homemade lemon curd or strawberry syrup! But first, I’ll show you how easy it is to make them. Follow the steps below and scroll down to the printable recipe card for the full recipe instructions.
- Mix the blondie batter. Begin by creaming the butter with sugar, eggs, vanilla, lemon zest, baking powder, and salt. Then, stir in the flour until it’s just mixed. Lastly, fold ¾ cup of blueberries into the batter.
- Fill the pan. Spread the blueberry blondie batter into a greased and lined 9×9 baking pan. Scatter the remaining blueberries on top and gently press them into the batter.
- Bake. Bake the lemon blueberry blondies at 350ºF for 25-30 minutes until they’re just set in the center. Allow the blondies to cool.
- Add the glaze. Finally, whisk the powdered sugar with lemon juice to make the glaze. Drizzle or spread it over the cooled bars and let the glaze set before you slice them.
Recipe Tips
- Don’t overbake the blondies. The blondies should be slightly underbaked when they come out of the oven. They will continue to set up in the pan as they cool. Use a toothpick to test that the center is just baked through.
- Avoid overmixing. As with most baked goods, overworking the batter leads to overly dense, tough brownies and blondies. Be careful not to overmix after you’ve added the flour.
- More add-ins. Fold in chopped pecans, shredded coconut, or chocolate chips. White chocolate chips would be delicious in these lemon blueberry blondies!
How to Store
- On the counter. Store these lemon blueberry blondies in an airtight container at room temperature for up to 3 days.
- Freeze. You can freeze the blondies in a freezer bag or freezer-safe container for up to 2 months. Allow the bars to thaw at room temperature.
More Brownies and Blondies Recipes
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Description
Soft and chewy lemon blueberry blondies put a summer spin on the classic dessert bars recipe, with fresh blueberries and lemon zest in every bite!
- 3/4 cup butter, melted
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 cup fresh blueberries, divided
- 1 cup sifted powdered sugar
- 1 tablespoon fresh lemon juice
- Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper, coat lightly with baking spray, and set aside.
- In a large bowl, whisk together the butter, brown sugar, eggs, vanilla, lemon zest, baking powder, and salt until smooth. Add in the flour and stir until just mixed.
- Stir in 3/4 cup of the blueberries until evenly distributed and spread the batter into the prepared pan. Press the remaining blueberries into the top of the batter.
- Bake for 25 – 30 minutes, or until the center is just set and a toothpick inserted into the center comes out clean. Allow this to cool completely before icing.
- When the bars are cooled, whisk together the powdered sugar and lemon juice. Drizzle the glaze on top of the bars and allow it to set before cutting into bars.
Notes
- Store airtight at room temperature for up to 3 days for best freshness.
- Freeze airtight for up to 2 months. Allow to thaw at room temperature.
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