For a variation of our delicious Lemon Blondies (like a lemon bar, but curd and crust rolled into one) try these amazing Blueberry Lemon Blondies!
Christina from FoodApparel.com. And I am so glad to say goodbye to cold weather. I’m definitely not a winter person. I equate winter with freezing, getting sick, and getting the blues. I try to enjoy it. Really, I do. But man, I can definitely see the lift in my step and the smile on my face when I see the first signs of Spring popping up.
These Blueberry Lemon Blondies are a perfect way to celebrate Spring. Lemon just screams spring to me. I love citrus any time of year, but I especially crave it after I’m crawling out of the winter slump.
I love Lemon Blondies. If you’ve never had ’em, you are missing out! They are my absolute favorite. Like a lemon bar, but soooo much easier to make. And I just love the texture. You mix it all as one, but then, as if magically destined for greatness, the crust and curd kind of settle into their rightful place during bake time. I love the crumbly texture of the curd, and the still firm, but softish, base. Seriously, they are amazing.
Then I went and threw blueberries into the mix! First of all, I love the color combo. Ooh la la! Secondly, blueberry and lemon…..Yes, yes, yes.
I’m going to give you one tip – these bars are a little fickle at times, and I really do want you to be successful in making them. The biggest challenge I’ve had with consistency for these is beating the mixture for the right amount of time so that they get the appropriate amount of “lift” in them. If you don’t beat enough, they will come out flat and dense – not super great. The eggs are the only rising agent, so fluffifying them (haha – how’s that for a word?) with the butter is VERY important. Beat it too much though, and they don’t ever seem to set. You will have to cook for longer and it will leave you with sticky on top. Which, I’d rather go that route than the dense route, but I’d even rather go for the perfect route! So when I say beat for 3 minutes, that’s pretty freakin’ accurate. If you don’t succeed first time, please TRY TRY AGAIN! It will be so worth it.
Lastly, my biggest piece of advice: THEY ARE SOOOOO GOOD CHILLED THE NEXT DAY. Seriously. I prefer them this way.
K, that’s all. Happy eating!
- ½ cup (one stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- Pinch of salt
- 2 tablespoons lemon juice
- Zest of 1½ medium lemons
- ¾ cup flour
- 1/2 cup blueberries (frozen or fresh)
- 1 cup powdered sugar
- ¼ cup lemon juice
- Zest of ½ medium lemon
- Preheat oven to 350 F.
- Line an 8x8 baking pan with parchment paper.
- In a large mixing bowl, cream butter and sugar until fluffy, about 3 minutes (medium speed using a hand mixer or stand mixer).
- Add eggs one at a time, mixing until smooth.
- Add salt, lemon juice, and zest. Mix until just combined.
- Add flour. Mix until just combined.
- Pour batter into lined pan.
- Sprinkle blueberries evenly across surface.
- Bake for approximately 30-33 minutes, until edges are just browning, center is set, and toothpick comes out clean. (If you are using frozen blueberries, it will be on the longer end of this time. Cook time also varies depending if you are using a glass baking pan (longer) or metal baking pan (faster).)
- While the bars are in the oven, mix powdered sugar, juice, and zest together in a bowl until it forms a smooth mixture.I like to start with the powdered sugar and slowly add the juice, forming a paste first, and then continue adding little by little to avoid powdered sugar lumps.
- Remove bars from oven. Let cool for about 5 minutes.
- Pour glaze mixture over warm blondies when removing from oven.
- Once bars have cooled completely, cut into 16 squares.