Description
These Strawberry Lemon Blondies are a delightful twist on classic blondies, combining the fresh tartness of lemon juice with the natural sweetness of diced strawberries. Topped with a luscious strawberry glaze, they offer a perfect balance of fruity flavors and a moist, chewy texture, making them an ideal treat for spring and summer gatherings.
Ingredients
Scale
Blondie Batter
- 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
Strawberry Lemon Glaze
- 1 cup powdered sugar, sifted
- 1 Tbsp strawberry puree (about 2 large strawberries)
- Lemon juice, as needed to thin the glaze
Instructions
- Prepare the pan: Line a 9-inch square baking pan with parchment paper to ensure the blondies don’t stick and are easy to remove after baking.
- Cream the butter and sugar: In a mixing bowl, beat the unsalted butter and sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step helps create a tender texture.
- Add the egg and lemon juice: Beat in the egg until fully incorporated, then mix in the fresh squeezed lemon juice to infuse the batter with bright citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Fold in strawberries and bake: Gently fold the diced fresh strawberries into the batter. Pour the batter into the prepared pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the glaze: While the blondies are baking, whisk the powdered sugar together with the strawberry puree and enough lemon juice to achieve a smooth, pourable consistency for the glaze.
- Glaze and set: Once the blondies have cooled slightly but are still warm, drizzle the strawberry lemon glaze evenly over the top. Allow the glaze to set completely before slicing into 12 servings.
Notes
- Ensure butter is at room temperature for easier creaming and better batter texture.
- Diced strawberries should be fresh and well-drained to prevent extra moisture in the batter.
- You can substitute fresh strawberries for frozen, but thaw and drain well before use.
- For extra lemon flavor, add lemon zest to the batter.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
