Description
These Strawberry Lemon Blondies are a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh strawberries. The soft and chewy blondies are infused with lemon juice and studded with diced strawberries, then topped with a simple yet delicious strawberry lemon glaze. Perfect for a spring or summer dessert, these blondies are easy to make and sure to be a crowd-pleaser!
Ingredients
Units
Scale
- Blondies:
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
- Glaze:
- 1 cup powdered sugar, sifted (measure before sifting)
- 1 Tbsp strawberry puree (from about 2 large strawberries)
- Lemon juice, about 1 Tbsp (or enough to reach desired consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving long edges to easily lift the blondies out later.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg until well combined.
- Add Lemon Juice: Once the egg is fully incorporated, beat in the fresh squeezed lemon juice. It might not completely incorporate, which is perfectly fine.
- Combine Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no more dry flour is visible.
- Fold in Strawberries: Gently fold in the diced fresh strawberries into the batter.
- Spread into Pan: Spread the blondie batter into the prepared pan, ensuring it’s evenly distributed. The dough will be thick, so use a spatula to help spread it.
- Bake: Bake for 30-35 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out moist, but not wet. Avoid overbaking to keep the blondies moist.
- Cool: Let the blondies cool completely in the pan on a wire rack.
- Make Strawberry Puree: Trim and puree the strawberries for the glaze in a small food processor. Strain the puree through a fine-mesh strainer to obtain 1 Tbsp of puree.
- Prepare the Glaze: In a medium bowl, whisk together the sifted powdered sugar, strawberry puree, and lemon juice until smooth and free of lumps. Adjust the consistency with more lemon juice or sugar as needed.
- Glaze the Blondies: Once the blondies have cooled completely, spread the glaze evenly over the top.
- Let Glaze Set: Allow the glaze to set before slicing the blondies into squares.
Notes
- When measuring the flour, use the spoon and level method to ensure accuracy. Lightly spoon the flour into the measuring cup and level it off without packing it down.
- If you prefer a simpler glaze, you can substitute lemon juice for the strawberry puree. Avoid using strawberry jam, as it may be too sweet in combination with the powdered sugar.
- Test the glaze before applying it to the blondies. If it soaks in quickly, it’s too thin and needs more powdered sugar. If it’s too thick, add a bit more puree or lemon juice.
- For variations, try using diced rhubarb, blueberries, or raspberries instead of strawberries. A combination of strawberries and rhubarb would also work well.
Nutrition
- Serving Size: 1 blondie
- Calories: 250 kcal
- Sugar: 25g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg