Lemon Blueberry Blondies are moist and dense with chunks of juicy fresh blueberries, tangy lemon flavor, and topped with a stunning blueberry sugar glaze!
Preheat the oven to 350°F. Line a 9x13 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.
Notes
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 9x13 inch baking dish for these blondies, you could also use a 9x9 for thicker blondie squares or halve the recipe and use a 7x11 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.