Print

Strawberry Lemon Blondies Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

Delight in these luscious Strawberry Lemon Blondies, combining the buttery richness of classic blondies with a bright, fresh lemon tang and bursts of juicy strawberries. Finished with a sweet strawberry-lemon glaze, this dessert offers a perfect balance of sweet and tart, ideal for any occasion.

Ingredients

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
  • 1 Tbsp strawberry puree (from about 2 large strawberries)
  • About 1 Tbsp lemon juice (to thin glaze to spreadable consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once your batter is prepared.
  2. Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper extending over the long edges for easy removal later; this step is optional but highly recommended.
  3. Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and sugar until the mixture is fluffy and light in color, creating a smooth base for the blondies.
  4. Add Egg: Beat in the large egg until fully incorporated, ensuring a consistent batter texture.
  5. Incorporate Lemon Juice: Blend in the fresh lemon juice; it may not fully combine at this stage, which is normal and will integrate during baking.
  6. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agents and salt.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until no dry flour remains. Be careful not to overmix.
  8. Fold in Strawberries: Gently fold the diced fresh strawberries into the batter to evenly distribute without breaking them down.
  9. Spread Batter in Pan: Transfer the thick batter to the prepared pan and spread it out evenly using a large offset spatula for smooth edges.
  10. Bake: Bake for 30-35 minutes until the edges turn golden and the center is set but still moist. Use a toothpick inserted in the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to maintain moistness.
  11. Cool: Let the blondies cool completely on a wire rack before glazing to prevent the glaze from melting.
  12. Prepare Strawberry Puree: Hull and roughly chop 2 large strawberries, then puree them in a small food processor. Strain the puree through a fine strainer to yield about 1 tablespoon of smooth strawberry puree.
  13. Make Glaze: In a bowl, whisk together the sifted powdered sugar, strawberry puree, and lemon juice. Adjust consistency by adding more powdered sugar if too thin, or more lemon juice if too thick, to achieve a spreadable glaze.
  14. Glaze Blondies: Spread the glaze evenly over the cooled blondies. Let the glaze set at room temperature before slicing into squares for serving.

Notes

  • For easier removal, parchment paper edges can be used as handles to lift the blondies out of the pan after baking.
  • Fresh, ripe strawberries work best for sweetness and flavor; avoid overly soft berries that may bleed color excessively into the batter.
  • Do not overmix the batter once flour is added to keep blondies tender.
  • The glaze can be stored in the refrigerator and gently warmed before use if it thickens too much.
  • To make a lemon-only glaze, omit the strawberry puree and adjust lemon juice to desired consistency.

Keywords: Strawberry Lemon Blondies, Lemon Blondies, Strawberry Dessert, Lemon Glaze, Spring Dessert, Fruity Blondies, Baked Blondies

Find it online: https://victoriablair.com/strawberry-lemon-blondies-recipe/