Lemon-Blueberry Blondies
Blondies are often overlooked in lieu of brownies, but when it comes to fresh spring flavors, these lemon-blueberry blondies can't be beat.
Ingredients
- Cooking spray
- 1 1/2 c. (320 g.) packed light brown sugar
- 3/4 c. (1 1/2 sticks) unsalted butter, melted, slightly cooled
- 2 tsp. pure vanilla extract
- 1 tsp. finely grated lemon zest
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 large eggs, lightly beaten
- 1 1/2 c. (180 g.) all-purpose flour
- 1 c. fresh blueberries, divided
- 1 c. (115 g.) powdered sugar
- 1 tbsp. fresh lemon juice
Directions
- 1
Preheat oven to 350°. Grease a 9" square baking pan cooking spray. Line with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.
- 2
In a medium bowl, whisk brown sugar, butter, vanilla, lemon zest, baking powder, and salt until well combined. Stir in eggs until well combined. Add flour and stir just until combined. Add 3/4 cup blueberries and fold just to distribute.
- 3
Scrape batter into prepared pan; smooth top. Sprinkle with remaining 1/4 cup blueberries.
- 4
Bake blondies until golden and a tester inserted into the center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.
- 5
In a small bowl, whisk powdered sugar and lemon juice, adding water a few drops at a time, until a drizzling consistency is reached. Drizzle glaze over cooled blondies. Let set 15 minutes.
- 6
Using parchment overhang, lift blondies out of pan and transfer to a cutting board. Slice and serve.