Blueberry Lemon Blondies
These Blueberry Lemon Blondies are buttery, soft and chewy and the perfect way to use up those extra sweet blueberries you've got this summer. Just delicious as a dessert, snack or alongside your morning tea or coffee.
Servings: 12 servings
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups light brown sugar, firmly packed
- 2 large eggs
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. freshly grated lemon zest
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour, measured correctly (spoon into measuring up and level off with a knife)
- 2 tsp. corn starch
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cup fresh blueberries
- 1/4 cup sliced almonds, optional
- 2 tsp. pure cane sugar, optional
Instructions
- Preheat oven to 350 degrees. Adjust oven rack to middle position. You can choose to line your 13x9 pan with parchment. I did not use parchment. Either way, spray pan or parchment with nonstick cooking spray. Set the pan aside.
- Melt your butter in a small saucepan over medium heat, then you'll add the melted butter to a large bowl. Stir in your brown sugar and mix with a rubber spatula until the sugar is dissolved and the mixture is smooth.
- Add your two eggs until well combined, followed by your lemon juice, lemon zest and vanilla extract. You'll mix again until well combined.
- Add your flour to a bowl followed by your cornstarch, baking powder and salt and whisk until well combined. add the flour mixture (minus one tablespoon) to the butter mixture until just combined.Sprinkle the one tablespoon flour over the blueberries and toss to coat, then fold into the dough.
- Add the batter to your prepared pan and smooth the top with a rubber or offset spatula. Before baking, I like to sprinkle the top of the blondies with some sliced almonds for some crunch and a little bit of pure cane sugar. This is totally optional.You'll bake until the top is golden brown, about 22-25 minutes. You don't want to overbake. I baked mine for 22 minutes. Cool on a wire rack and then cut into squares.
Notes
You will want to use a metal pan to make these blondies because a metal pan conducts heat more efficiently which leads to more even baking.
Everyone's oven is a bit different, so check your blondies at 20 minutes. You do not want to overbake. I removed mine from the oven at 22 minutes.
These will be easier to cut if you wait until they're cooled to room temperature.