Blueberry Lemon Blondies are just as dense, moist, and scrumptious as traditional brownies except that these baked treats are loaded with juicy fresh blueberries, tangy lemon flavor, and a vibrant blueberry sugar glaze! Using pantry-staple ingredients, you can make a batch of these stunning blueberry lemon blondies in less than an hour to be enjoyed as a sweet treat or dessert.
The secret to making these blondies burst with flavor is making sure that the ingredients used are fresh which is why I’ve used juicy fresh blueberries, juice freshly squeezed from a lemon, and lemon zest! That said, there are components of these blondies which you could easily make ahead of time for convenience such as the blueberry glaze.
Enjoy these blueberry lemon blondies as a sweet treat any time of the day or as a decadent fruit dessert paired with ice cream. And if you’re crazy for more blueberry-inspired sweet treats, be sure to try Cream Cheese Filled Blueberry Lemon Bread, Blueberry Hand Pie, or Blueberry Pie Bars!
- These blueberry lemon blondies are dense and moist, loaded with juicy chunks of fresh blueberries and tangy lemon flavor.
- Blondies are delicious alternatives to brownies, using practically the same ingredients.
- These scrumptious fruity blondies can be made ahead of time and stored in the freezer for up to 3 months.
What Ingredients do I Need for Blueberry Lemon Blondies?
- Eggs – Bringing eggs to room temperature will help to combine them with the rest of the ingredients.
- Granulated sugar – I’ve used white granulated sugar in the blondie batter and in the blueberry glaze. I don’t recommend using brown sugar as this will affect the color of the lemon blondie batter and could also change the flavor slightly.
- Butter – Salted and melted. You can use unsalted butter but then you’ll need to add a pinch of salt to the batter.
- Lemon juice – Juice squeezed fresh from a lemon will provide the best flavor. If you don’t have fresh lemons then you could use bottled lemon juice.
- Lemon zest – This adds a delicious tangy flavor to the blondies and intensifies the lemon flavor.
- Extract – I’ve used vanilla extract and lemon extract in the blondie batter. You can omit the lemon extract and only use vanilla.
- Flour – All-purpose flour is a sturdy option for dense blondies. Gluten-free flour such as Bob’s Red Mill can be used instead.
- Baking powder – This gives the blondies a good rise.
- Blueberries – Fresh blueberries will provide the best flavor and texture in these blueberry lemon blondies but you could use frozen blueberries that have thawed.
- Glaze – A delicious combination of fresh blueberries, granulated sugar, powdered sugar, and heavy cream creates this stunning blueberry glaze to top the baked blondies.
PRO TIP: Whipping the eggs ahead of time gives the blondie batter a nice lift while still keeping them buttery and fudgy.
How to Make Blueberry Lemon Blondies
BLONDIE BATTER: Whisk the eggs until light and fluffy. Next, combine the granulated sugar with the eggs until the mixture is frothy. Add melted butter, lemon juice, vanilla extract, lemon zest, and lemon extract. Add the mixture of flour and baking powder to the wet ingredients and combine well.
BLUEBERRY GLAZE: Fold the fresh blueberries into the blondie batter and spread the batter into a parchment paper-lined baking dish to bake for 30 minutes at 350F. While the blondies are baking, start to make the blueberry glaze by combining fresh blueberries with granulated sugar in a saucepan over medium heat and stirring with a splash of water until the mixture turns into a vibrant syrup. Strain the blueberry syrup through a fine mesh sieve over a bowl of powdered sugar. Whisk until adding a splash of heavy cream or milk to help smooth the glaze into a spreadable consistency.
GLAZE AND SERVE: Once baked, transfer the blondies to a wire cooling rack with a metal tray positioned underneath to catch any glaze drippings. Spread the blueberry glaze evenly over the baked blondies and allow them to cool a bit more before slicing to serve.
- You can use lemon oil or extract for this recipe. When I’ve tested these blondies with lemon oil, the lemon flavor is amazing with just a few drops which is why I tend to favor the lemon oil over the lemon extract.
- Easily adapt the glaze by making it lemon flavored instead of blueberry flavored. Simply whisk together the powdered sugar, a couple of drops of lemon oil, and cream until the glaze is spreadable. You can also have fun with the coloring of the glaze by adding purple, blue, or even yellow food coloring if you like!
- For a fluffier center to your blondies, increase the flour by ¼-½ cup.
- I’ve used fresh blueberries for these blondies. If you’re considering using frozen fruit then you may need to adjust your baking time as they may impact the temperature of the blondie batter. If in doubt, rather opt for fresh fruit or allow the frozen fruit to thaw first.
- Be careful not to overbake your blondies otherwise they will dry out instead of being chewy and dense as intended to be.
- While I’ve used a 9×13 inch baking dish for these blondies, you could also use a 9×9 for thicker blondie squares or halve the recipe and use a 7×11 inch dish.
- Test your sugar glaze out on a small area of your baked blondies. If you feel that the glaze is too thin then simply add more powdered sugar for a thicker glaze. Similarly, if the glaze is too thick for your liking then thin it out by adding some lemon juice or water.
According to old cookbooks, the blondie was actually created before the brownie which makes complete sense since chocolate only become available to the mass market towards the end of the 19th century.
There are so many variations of blondies out there, including an array of delicious fruity combinations…just take a look at my Strawberry Lemon Blondies as a great example of this!
Apart from different fruit combinations, consider adding in some white chocolate chips or chopped nuts.
These blueberry lemon blondies can be stored in an airtight container for up to 3 days at room temperature or in the refrigerator for 5 days.
To extend the storage life of these blondies, freeze them for up to 3 months. These blondies can be stored in an airtight container or in a Ziploc bag (but then I suggest that you flash-freeze them first so that they don’t stick together). Thaw at room temperature for 1-2 hours before serving them.
They both share similarities but are wildly different sweet treats!
The ‘brownie’ is probably one of the most loved and enjoyed desserts by kids and adults alike, especially when paired with a generous serving of ice cream and chocolate sauce! It consists of basic baking ingredients: sugar, flour, eggs, butter, and the most important part…cocoa powder. And of course, you can add in nuts, chocolate chips, or whatever else your heart desires!
The ‘blondie’ is essentially a brownie without cocoa powder (or melted chocolate if that’s what you use to flavor your fudgy brownies). Yes, no cocoa, but that doesn’t mean it’s any less scrumptious! In fact, blondies are just as dense and moist as brownies.
You can have a lot of fun with different flavored blondies due to their base vanilla flavor profile, adding in chunks of fruit, white chocolate chips, caramel chips, nuts…the list goes on!
Similar Sweet Treats You Need to Try
Blueberry Lemon Blondies
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup salted butter melted
- ¼ cup fresh lemon juice
- Zest of 1 lemon about 1 teaspoon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract or 3-4 drops of lemon oil
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ cups fresh blueberries
- ½ cup blueberries
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1-2 tablespoons heavy cream or milk
- Preheat the oven to 350°F. Line a 9×13 glass baking dish with parchment paper and set it aside.
- In a standing mixer or with a hand mixer, whisk the eggs on high until very frothy.
- Add in 1 ½ cups granulated sugar and continue whisking on high speed until foamy and thickened.
- Add in melted butter, lemon juice, lemon zest, vanilla extract, and lemon oil/extract. Beat on medium speed until combined.
- In a separate bowl, combine flour and baking powder.
- Add the flour mixture to the wet mixture and mix just until combined.
- Gently fold in blueberries, just until combined.
- Spread the mixture into the prepared baking dish.
- Bake blondies for 30 minutes or until a toothpick inserted in the center comes out clean.
- To make the glaze, heat ½ cup of blueberries and a ½ cup of sugar in a small saucepan over medium heat. You can add a splash of water (1 tablespoon) to help the mixture. Heat, stirring constantly until sugar is dissolved and blueberries have formed a vibrant syrup.
- Stir the syrup through a sieve into a bowl with ½ cup of powdered sugar. Whisk until, adding a splash of heavy cream or milk to help smooth the glaze into a spreadable consistency.
- Spread glaze over warm blondies and allow them to cool the rest of the way.
- Cut into squares and serve.
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