Print

Strawberry Lemon Blondies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 72 reviews

These Strawberry Lemon Blondies are a delightful twist on classic blondies, infused with fresh lemon juice and studded with juicy diced strawberries. Topped with a tangy strawberry-lemon glaze, they offer a perfect balance of sweet and citrusy flavors. Baked to golden perfection, these blondies are a refreshing and irresistible treat ideal for spring and summer gatherings.

Ingredients

Blondies

  • 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

Glaze

  • 1 cup powdered sugar, sifted (measure before sifting)
  • 1 Tbsp strawberry puree (about 2 large strawberries)
  • About 1 Tbsp lemon juice (or enough to thin glaze to spreadable consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking once the batter is ready.
  2. Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving long edges for easy lifting. This step helps remove the blondies cleanly for glazing and slicing.
  3. Cream Butter and Sugar: In a mixing bowl, cream the room temperature butter with sugar until fluffy and light, which contributes to a tender texture.
  4. Add Egg and Lemon Juice: Beat in the egg until fully incorporated. Then add the fresh squeezed lemon juice; it may not fully blend at this stage, which is normal.
  5. Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients and mix until no dry flour remains.
  6. Fold in Strawberries: Gently fold in the diced fresh strawberries, distributing them evenly without crushing.
  7. Spread Batter: Transfer the thick batter into the prepared pan and use a large offset spatula to spread it evenly.
  8. Bake: Bake for 30-35 minutes, until edges turn golden and the center is set but slightly moist. Test with a toothpick—it should come out with moist crumbs but not wet batter. Do not overbake to avoid drying out the blondies. Cool completely on a wire rack.
  9. Prepare Strawberry Puree: Hull and chop about 2 large strawberries. Puree in a small food processor, then strain through a fine mesh sieve to obtain 1 tablespoon of smooth puree.
  10. Make Glaze: In a bowl, whisk together sifted powdered sugar, strawberry puree, and lemon juice until smooth with no lumps. Adjust lemon juice or powdered sugar to achieve a spreadable glaze consistency.
  11. Glaze Blondies: Spread the glaze evenly over the cooled blondies. Allow the glaze to set before slicing into squares.

Notes

  • Using parchment paper with long edges makes it easier to lift the blondies from the pan.
  • Do not overbake the blondies; they will continue to set as they cool.
  • Adjust the glaze consistency by adding more lemon juice to thin or more powdered sugar to thicken if needed.
  • Fresh strawberries are recommended for best flavor and texture, but you can substitute frozen strawberries that are well-drained if out of season.
  • Use fresh lemon juice for bright citrus flavor; bottled lemon juice will alter the taste.

Find it online: https://recipethrive.com/strawberry-lemon-blondies-recipe/