Description
Bright lemon zest and juicy blueberries are folded into a rich, buttery batter that bakes up into golden squares with crisp edges and moist centers, perfect for a sun-soaked afternoon snack.
Ingredients
- 1 cup unsalted butter (melted)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a large bowl whisk together melted butter brown sugar and granulated sugar until smooth.
- Beat in eggs one at a time then stir in vanilla extract lemon zest and lemon juice until combined.
- In a separate bowl whisk flour baking powder and salt then fold gently into the wet mixture until just combined.
- Carefully fold in blueberries and pour the batter into the prepared pan smoothing the top.
- Bake for 25 to 30 minutes until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow blondies to cool completely in the pan before lifting out with the parchment paper and cutting into squares.
Notes
- Use fresh or frozen blueberries but avoid thawing frozen berries to prevent the batter from turning purple.
- For extra zing mix together powdered sugar and lemon juice to drizzle a lemon glaze over the cooled blondies.
- Store in an airtight container at room temperature for up to three days or freeze individual squares for up to one month.
- Substitute half the all-purpose flour with almond flour for a more tender texture and nutty flavor.