These lemon blueberry blondies are a fun and fruity spin on the classic blondie!
These soft and chewy blondies don’t need a mixer and are ready to go in the oven in just 10 minutes.
I’ve topped them with the best white chocolate drizzle too!
Come Spring & Summer, easy blueberry desserts are all I want to make! Whether it’s these blueberry lemon bars or my blueberry muffins, to me there is nothing that signifies warm weather more than baked goods packed with blueberry flavor! These lemon blueberry blondies are sure to be a family favorite for barbecues, get-together’s and picnics.
Why you’ll love these lemon blueberry blondies
- Lemons and blueberries are a classic combination for a reason! The zesty lemon pairs perfectly with the sweet and tart blueberries.
- This is the perfect blondie recipe for blueberry season.
- You don’t need a stand mixer or hand held mixer to make these lemon blueberry blondies, just a mixing bowl.
- I’ve topped these blueberry blondies with a white chocolate drizzle but that is totally optional.
Ingredients Needed to make this recipe
Blueberries: I recommend using fresh blueberries for this blondie recipe. Frozen blueberries release too much water when baking.
Lemons: we’ll be using the zest from a lemon to get maximum lemon flavor.
Flour: I’ve only tested this recipe with all purpose flour.
Butter: make sure the melted butter isn’t still too warm when you add it to the other wet ingredients!
Sugar: white and brown sugar make the best batter.
Egg: to keep the easy batter together.
Baking powder: important to make sure these blondies rise.
White chocolate chips: melted, they make the best drizzle to top this dessert!
Step by Step Process to make these lemon blueberry blondies
Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper.
Step 2: In a large mixing bowl, whisk the melted butter, white and brown sugar together until well combined. Add the egg and vanilla extract and whisk once more. Finally, whisk in the lemon zest.
Step 3: Using a spoon or rubber spatula, fold in the flour, baking powder and salt into the wet ingredients. Stir until a batter forms and there are no more streaks of flour. The batter will be quite thick, almost like cookie dough. Stir in the fresh blueberries.
Step 4: Pour the blondie batter into your prepared pan and smooth the top so it is even.
Step 5: Bake the blueberry blondies for 25-28 minutes, or until a toothpick inserted comes out clean. Let cool completely, then cut into 9 or 12 squares.
Lemon Blueberry Blondies
- 1/2 cup unsalted butter, melted
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- zest from 1 lemon (about 2 tsp lemon zest)
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh blueberries
- 1/2 cup white chocolate chips
- Preheat oven to 350F and line an 8x8 pan with parchment paper. (If using a 9x9 pan see notes below on baking time).
- In a mixing bowl, whisk together melted butter, white and brown sugar until combined. Add the egg and vanilla extract and mix well. Whisk in the lemon zest.
- Using a spoon or spatula, mix flour, baking powder and salt into wet ingredients, stirring until everything comes together and no clumps of flour remain (it will be quite thick like cookie dough). Gently stir in the blueberries.
- Transfer the batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
- Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the blondies cool completely in the pan.
- Once cooled, drizzled with melted white chocolate chips and cut into 9 or 12 squares and enjoy!
- Cooking times can always vary depending on your oven or if you use a larger square baking pan such as a 9x9. So, I suggest checking for doneness as they may take less or more time than indicated in the recipe.
- Once the blondies are cooled and cut into squares, store in an airtight container on the counter for up to 3 days or up to 1 month in the freezer.
- Should you use frozen blueberries? Frozen berries can release alot of water when cooking so definitely stick to fresh blueberries for this recipe.
Can I use a different sized pan?
You can use a 9×9 pan, but the blondies will be thinner, so I recommend checking for doneness as they will take less time in the oven.
Can I use frozen blueberries?
Frozen blueberries release a lot more moisture when baking versus fresh blueberries, so I really recommend sticking to fresh blueberries for this recipe.
Expert Tips for making these blueberry lemon bars
- I love drizzling over melted white chocolate icing, but these lemon blueberry blondies are delicious without it too!
- You do not want dry and cakey blondies, so make sure to check on them in your oven so they don’t overbake! Ovens really vary and the temperature can fluctuate, so I recommend keeping an eye on them.
- Make sure the parchment paper slightly overhangs the sides of the pan, that will make it so much easier to lift the cooled blondies out.
Once the blueberry lemon blondies are sliced, store in an airtight container for up to 3 days. To freeze, let the blondies cool completely then cut into squares. Store in an airtight container for up to 1 month. Let them thaw at room temperature before enjoying.
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Until the next cooking adventure,