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+ servings
lemon blueberry dessert bar drizzled with white chocolate

Lemon Blueberry Blondies

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Course: Dessert
Cuisine: American
Keyword: blondies, blueberry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 -12 squares
Author: Jess
These Lemon Blueberry Blondies are the perfect one-bowl dessert! Drizzled with white chocolate, they're delicious in the Spring & Summer.
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Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.
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