Blueberry Lemon Blondies

5 from 4 votes

These blueberry lemon blondies mix sweet berries and fresh lemon into soft, chewy dessert bars everyone loves. You can bake them fast with simple ingredients and one bowl.

Prep Time20

Cook Time35

Total Time55

Course: Dessert Bars, Desserts

Cuisine: American

Servings: servings

Calories: 300kcal

Author: Shauna

Ingredients

2 large eggs
1½ cups granulated sugar
1 cup salted butter melted
¼ cup fresh lemon juice
1 teaspoon lemon zest about 1 lemon
1 teaspoon vanilla extract
1 teaspoon lemon extract or 3 to 4 drops of lemon oil
2¼ cups all-purpose flour
1½ teaspoons baking powder
1½ cups fresh blueberries

Glaze

½ cup blueberries
½ cup granulated sugar
½ cup powdered sugar
1 to 2 tablespoons heavy cream or milk

Instructions

Preheat the oven to 350°F. Line a 9×13 glass baking dish with parchment paper and set it aside.
In a stand mixer or with a hand mixer, whisk the eggs on high until very frothy.
Add 1½ cups granulated sugar and continue whisking at high speed until foamy and thickened.
Add the melted butter, lemon juice, lemon zest, vanilla extract, and lemon oil/extract. Beat on medium speed until combined.
In a separate bowl, combine the flour and baking powder.
Add the flour mixture to the wet mixture and mix just until combined.
Gently fold in the 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 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 the sugar is dissolved and the blueberries have formed a vibrant syrup.
Stir the syrup through a sieve into a bowl with ½ cup of powdered sugar. Whisk until combined, 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

Lemon oil adds amazing lemon flavor with just a couple of drops. Use lemon oil instead of lemon extract if you have it available.
Whipping the eggs ahead of time gives a nice lift to the blondie batter while keeping them nice and buttery texture.
If you like a fluffier center, you can increase the flour by ¼ to ½ cup.
Do not overmix your batter, or you may end up with crumbly bars.
You can make a lemon-flavored glaze instead of the blueberry glaze. Just whisk together powdered sugar, a couple of drops of lemon oil, and cream until the glaze is spreadable. You can add purple, blue, or even yellow food coloring if you like.

Nutrition