PrintBlueberry Lemon Blondies with Citrus Glaze
Make these buttery and soft blondies featuring May’s best berries, topped with a glossy citrus glaze for a fresh end-of-week dessert.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 1/2 cups powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the fresh blueberries and lemon zest.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan on a wire rack.
- While cooling, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add a few more drops of juice if the glaze is too thick.
- Once cool, drizzle the citrus glaze over the top of the blondies. Let the glaze set before slicing into bars.
Notes
- For the best texture, use fresh, plump blueberries.
- If you want a thicker glaze, use less lemon juice initially.
- These spring dessert bars are excellent served slightly warm or at room temperature.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 30
- Sodium: 110
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 55