This easy-going attitude is a big part of why I adore this recipe for buttery blondies in the summer. It not only makes the most of one of the most famously delightful summer flavor marriages ever (lemon + blueberry forever), but it also couldn’t be easier to make on the fly. These delicious lemon-blueberry bars can be made in only 25 hands-on minutes, and you could already have all the ingredients in your kitchen. P.S. If you love citrus in particular, you can think about doubling the glaze recipe for a more generous drizzle.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 9 |
| Yield: | 1 9×9-inch pan |
Ingredients
- ¾ cup unsalted butter
- 2 ounces white chocolate, finely chopped
- 1 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- ⅔ cup powdered sugar, sifted
- 4 teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
- Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
- Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
- Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
- To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 131 mg |
| Sugars | 38 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
These were great! They have a perfect texture and are super tasty. Baked for the minimum and they had a nice fudginess. I wouldn’t skip the frosting, it adds a nice extra lemony flavor. I’ll definitely make these again!
These bars were the hit of the party! I subbed frozen raspberries for the blueberries, as that is what I had in the freezer.
A hit every time I make them! Made with half the glaze once to be “healthier” – don’t be like me, the glaze makes a delicious difference
They are amazing, skipped the glaze, super easy to make. Will be a new go to.
Delish beyond words! Almost has a cookie dough taste to it! Was gone in minutes.
Delicious warm, and so easy to make! I had white chocolate chips on hand so used those (no need to chop!)
Made these with dried blueberries instead of fresh ones. I will make them again – only with fresh to see the difference.
Just amazing!!