Strawberry Lemon Blondies
These strawberry lemon blondies are an easy, tangy-sweet dessert made with fresh strawberries, zesty lemon juice, and a luscious glaze. Perfect for summer, they’re wholesome and irresistibly delicious!
Ingredients
- 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 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries
- 1 cup powdered sugar sifted
- 1 tablespoon strawberry puree (instructions below)
- 1 tablespoon fresh lemon juice (adjust for glaze consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch square pan with parchment paper for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy. This step aerates the mixture, giving your blondies a tender texture.
- Beat in the egg and then add the lemon juice, mixing until combined. It’s fine if the lemon juice looks slightly separated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced fresh strawberries gently so the juices don’t run and turn your batter pink.
- Spread the thick batter evenly into your prepared pan. We recommend using an offset spatula to ensure an even surface.
- Bake for 30-35 minutes, just until the edges are golden and the center is set. A toothpick inserted should come out with moist crumbs, not wet batter.
- Allow the blondies to cool completely in the pan on a wire rack.
- For the glaze, puree 2 large strawberries until smooth. Strain to remove any seeds and measure 1 tablespoon of puree. Whisk this with powdered sugar and lemon juice until smooth and spreadable.
- Spread the glaze over the cooled blondies, letting it set for about 15 minutes before slicing into 12 bars.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.