These refreshing blueberry blondies are an easy dessert recipe that is loaded with fresh blueberries and a hint of lemon. It is so delicious and quick to make; takes only 10 minutes to prepare the batter and almost 25 minutes to bake!
Today’s dessert is perfect for you if you love my refreshing blueberry recipes such as blueberry oatmeal bars, blueberry lemon coffee cake and mini blueberry cheesecakes,
You need only a few simple ingredients to make these soft and chewy blueberry blondies.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Blueberries– I use fresh blueberries. If you want to use frozen, don’t thaw them.
- Lemon-I use zest of 1 large lemon and a tablespoon of lemon juice for a refreshing flavor.
- Flour-I use all purpose flour to give structure.
- Salt-It balances the sweetness.
- Butter-I use melted butter for moisture. It is unsalted.
- Sugar– I use both dark brown sugar (brown sugar is one of the main ingredients of blondies) and granulated sugar which works perfectly for chewiness. All dark brown sugar has a too much distinctive flavor so combination of both sugar is best. Light brown sugar doesn’t make it too chewy. If you don’t have brown sugar, you can check my how to make brown sugar post.
- Vanilla–I use pure vanilla extract. It is the other main ingredient of blondies.
- Egg-I use 1 large egg for structure for 8*8 pan.
Step by step instructions
First I place the flour and salt in a medium bowl and stir with a whisk.
Then I combine the lemon zest and sugar by using a whisk.
Next I add the butter, brown sugar and lemon juice in a large bowl.
Later I mix in the egg and then the vanilla extract.
I add the flour mixture and stir with a whisk. Once almost combined, I add the blueberries and gently fold with a spatula.
Finally I place the batter in a pan, gently spread with a spatula and bake for 24 to 26 minutes until the top if golden brown and a toothpick that is inserted into the center comes out clean. I let it cool in the pan at least 45 minutes before I cut into slices.
I hope you enjoy these lemon blueberry blondies!
You can store cooled blueberry blondies in an airtight container for up to 3 days at room temperature, up to a week in the fridge and up to 3 months in the freezer.
Other blondie recipes you may enjoy!
Other blueberry recipes you may enjoy!
- Blueberry Topping for Cheesecake
- Apple Blueberry Crumble
- Lemon Blueberry Cookies
- Apple Blueberry Pie
- Blueberry Chocolate Chip Muffins
- Banana Blueberry Oatmeal Muffins
- Orange Blueberry Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Blueberry Blondies
Ingredients
- 140 grams (1 cup) all-purpose flour, dip and sweep
- ¼ teaspoon salt
- 50 grams (¼ cup) granulated sugar
- 6 grams (packed 1 tablespoon-zest of 1 large lemon) lemon zest
- 110 grams (½ cup packed) dark brown sugar*
- 90 grams (⅓ cup and 1 tablespoon) unsalted butter, melted**
- 15 grams (1 tablespoon) fresh lemon juice
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 130 grams (1 cup minus 2 tablespoons) fresh blueberries
Instructions
- Preheat the oven to 350°F/177°C. Grease 8 inch (20cm) square oven-proof metal dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Mix the flour and salt in a medium bowl and set aside.
- Place the granulated sugar and lemon zest in a large bowl and stir with a whisk.
- Add the dark brown sugar, melted butter and lemon juice and stir with a whisk.
- Mix in the egg first and then the vanilla.
- Add the flour and stir until just combined.
- Fold the blueberries with a spatula and pour the mixture into the pan. Without pressing the blueberries, gently spread the batter evenly with a spatula.
- Bake for 24-26 minutes or until the top is lightly browned and a toothpick that is inserted into the center comes out clean. Let it cool in the pan for at least 45 minutes before slicing.
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