I perfected a Blueberry Lemon Blondie that’s moist, sweet yet tangy, and as one of my favorite Fresh Blueberry Lemon Recipes it hides a small, unexpected trick that changes the whole dessert.

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I didn’t plan for a dessert to become my everyday guilty pleasure, but Blueberry Lemon Blondies did. Lemon zest brightens every bite and little bursts of fresh blueberries keep each square surprising, tangy and kind of addictive.

I can already see them sneaking onto Best Blueberry Desserts lists and slotted into Fresh Blueberry Lemon Recipes roundups, because they somehow feel familiar and new at the same time. I say that as someone who judges desserts harshly, so thats saying something.

They make you want a second piece, even if you swore you were done.

Ingredients

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Butter brings rich moistness, mostly saturated fat, vitamin A, helps tender crumb and flavor.
Brown sugar gives caramel sweetness, simple carbs, adds chew and deeper molasses notes.
Eggs bind, add protein and moisture, help blondies set and feel tender and light.
Lemon zest and juice add bright tartness, vitamin C, fresh zip and balance.
Flour supplies carbs and structure, creates chew and the blondie base, not many nutrients.
Blueberries offer antioxidants and fiber, bursts of sweet tang, sometimes stain your hands.
White chocolate optional adds creamy sweetness, extra sugar and fat, pure indulgence.

Ingredient Quantities

1 cup unsalted butter, melted and cooled (226 g)

1 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 tablespoon lemon zest (about 1 medium lemon)

2 tablespoons fresh lemon juice

1 1/2 cups all purpose flour (about 190 g)

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 to 1 1/2 cups fresh blueberries

Optional 1/2 cup white chocolate chips or chopped white chocolate

How to Make this

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1. Preheat oven to 350 F (175 C). Line an 8 by 8 inch baking pan with parchment leaving an overhang and lightly grease the paper so blondies come out easy.

2. Melt 1 cup unsalted butter and let it cool a few minutes. In a large bowl stir the melted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until glossy and smooth.

3. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract, 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice. Mix until combined, but dont overbeat.

4. In another bowl whisk together 1 1/2 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt.

5. Fold the dry ingredients into the wet ingredients with a spatula until just combined. A few streaks of flour are ok, overmixing makes them tough.

6. Toss 1 to 1 1/2 cups fresh blueberries with about 1 tablespoon of flour so they dont all sink, then gently fold the berries into the batter. If using, fold in up to 1/2 cup white chocolate chips or chopped white chocolate.

7. Scrape the batter into the prepared pan, spread it evenly and smooth the top. Scatter a few extra blueberries or chips on top if you want, and sprinkle a tiny pinch of flaky sea salt for contrast if you like.

8. Bake in the center of the oven for about 25 to 30 minutes, until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Ovens vary so start checking at 22 minutes.

9. Let the blondies cool completely in the pan on a wire rack, at least 1 hour or chill 20 to 30 minutes to make cutting easier. Use the parchment overhang to lift them out, cut into squares and store in an airtight container.

Equipment Needed

1. Oven (preheat to 350 F)
2. 8 by 8 inch baking pan
3. Parchment paper (leave an overhang) and a little butter or nonstick spray to grease it
4. Small saucepan or microwave safe bowl to melt the butter
5. Large mixing bowl
6. Medium bowl for the dry ingredients and for tossing the blueberries
7. Measuring cups and spoons (kitchen scale optional but handy)
8. Whisk and rubber spatula (or wooden spoon)
9. Microplane zester for the lemon, plus a wire cooling rack and a toothpick to test doneness

FAQ

Can I use frozen blueberries? Yes, you can. Toss the frozen berries with a teaspoon or two of flour so they dont sink and bleed into the batter, do not thaw them first, and you may need an extra 1 to 3 minutes of bake time.

How do I know when the blondies are done? The edges should be golden and set, the center will still be slightly jiggly but not wet, and a toothpick inserted in the middle should come out with a few moist crumbs not raw batter.

Why are my blondies soggy when I use fresh blueberries? Usually because the berries were too wet or clumped. Pat berries dry, toss them lightly in flour, fold them in gently, and avoid overcrowding the pan. Overmixing also releases juice, so stop once theyre folded in.

Can I skip the white chocolate or swap it for something else? Absolutely, the blondies are great plain, or you can use dark chocolate chips, chopped almonds, or a lemon glaze instead. If you add big mix ins, reduce the berries a bit so the batter isnt overloaded.

How should I store or freeze these blondies? Store at room temp in an airtight container up to 3 days, refrigerate up to 5 days, or freeze squares wrapped tightly up to 2 months. Thaw at room temp or warm briefly in the microwave.

Can I make these gluten free or dairy free? For gluten free, use a 1-to-1 gluten free flour blend. For dairy free, swap melted butter for vegan butter or refined coconut oil, but note coconut oil may change the flavor and texture a bit. Egg substitutes like flax eggs will make them denser, so results vary.

Blueberry Lemon Blondies Recipe Substitutions and Variations

Butter: swap with 3/4 cup neutral oil (canola/vegetable) or use equal-weight melted coconut oil or vegan margarine; it’s a touch more tender, so don’t overmix.
Eggs: use a flax “egg” per egg (1 tbsp ground flax + 3 tbsp water, wait 5 min) or 1/4 cup applesauce per egg for moisture; the bars will be a bit softer but still great.
All purpose flour: replace with a 1-for-1 gluten-free all purpose blend by weight (about 190 g) or try whole wheat pastry flour 1:1 — may be denser, add a splash more lemon juice or a tablespoon extra butter if too dry.
Blueberries / white chocolate chips: frozen blueberries work fine, keep them frozen and toss with 1 tsp flour so they don’t sink; fresh swap options are raspberries or chopped strawberries (they release more juice so bake a few mins longer). For the white chips use chopped white chocolate or 1/2 cup chopped macadamia nuts for crunch.

Pro Tips

1) Weigh the flour if you can. If no scale, spoon the flour into the cup and level it off with the back of a knife — packing flour will make the blondies dense and dry.

2) Dry the blueberries well and give them a light dusting of cornstarch before folding in, or stick them in the freezer for 10 minutes first. That cuts down on color bleed and helps them not all sink to the bottom.

3) Brown the butter for extra flavor, then let it cool until just warm before you mix it with the eggs. If the butter is too hot you’ll start cooking the eggs and the texture suffers.

4) Fold gently and stop when only a few streaks of flour remain, overmixing = tough bars. Use a silicone spatula and scrape the bowl, but resist the urge to beat it smooth.

5) Let the pan cool completely before slicing, or chill 20 to 30 minutes for much cleaner squares. Store airtight at room temperature for a couple days or refrigerate for longer; warm a square a few seconds in the microwave to revive the soft, gooey texture.

Blueberry Lemon Blondies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected a Blueberry Lemon Blondie that's moist, sweet yet tangy, and as one of my favorite Fresh Blueberry Lemon Recipes it hides a small, unexpected trick that changes the whole dessert.

Servings

servings

Calories

296

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 8 by 8 inch baking pan
3. Parchment paper (leave an overhang) and a little butter or nonstick spray to grease it
4. Small saucepan or microwave safe bowl to melt the butter
5. Large mixing bowl
6. Medium bowl for the dry ingredients and for tossing the blueberries
7. Measuring cups and spoons (kitchen scale optional but handy)
8. Whisk and rubber spatula (or wooden spoon)
9. Microplane zester for the lemon, plus a wire cooling rack and a toothpick to test doneness

Ingredients

1 cup unsalted butter, melted and cooled (226 g)
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest (about 1 medium lemon)
2 tablespoons fresh lemon juice
1 1/2 cups all purpose flour (about 190 g)
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 to 1 1/2 cups fresh blueberries
Optional 1/2 cup white chocolate chips or chopped white chocolate

Directions

Preheat oven to 350 F (175 C). Line an 8 by 8 inch baking pan with parchment leaving an overhang and lightly grease the paper so blondies come out easy.
Melt 1 cup unsalted butter and let it cool a few minutes. In a large bowl stir the melted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until glossy and smooth.
Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract, 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice. Mix until combined, but dont overbeat.
In another bowl whisk together 1 1/2 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt.
Fold the dry ingredients into the wet ingredients with a spatula until just combined. A few streaks of flour are ok, overmixing makes them tough.
Toss 1 to 1 1/2 cups fresh blueberries with about 1 tablespoon of flour so they dont all sink, then gently fold the berries into the batter. If using, fold in up to 1/2 cup white chocolate chips or chopped white chocolate.
Scrape the batter into the prepared pan, spread it evenly and smooth the top. Scatter a few extra blueberries or chips on top if you want, and sprinkle a tiny pinch of flaky sea salt for contrast if you like.
Bake in the center of the oven for about 25 to 30 minutes, until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Ovens vary so start checking at 22 minutes.
Let the blondies cool completely in the pan on a wire rack, at least 1 hour or chill 20 to 30 minutes to make cutting easier. Use the parchment overhang to lift them out, cut into squares and store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.