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    Home » Fruity Recipes

    Lemon Blueberry Blondies

    Published: May 14, 2023 by Samantha Ensinger · 11 Comments

    Jump to Recipe Print Recipe

    These lemon blueberry blondies are the ultimate summer dessert! Made with fresh lemon zest, juicy blueberries, and topped with sweet lemon icing, each bite is like blueberry lemon heaven. Better yet, these blondies are so easy to make with no mixer!

    three thick and fluffy blueberry lemon blondies stacked on top of each other, with fresh blueberries baked inside.

    These blueberry lemon bars make the perfect party dessert. Both kids and adults love them! They are soft, creamy, rich in flavor, and beautiful, too. They're already dairy-free, but make them vegan or gluten-free with a few simple swaps.

    If you love all things blueberry and lemon, these vegan lemon cookies are among the most popular recipes on my blog. These blueberry banana muffins are also a huge hit!

    Jump to:
    • Why You'll Love These Blondies
    • Ingredients
    • Step-by-Step Instructions
    • Expert Baking Tips
    • Easy Blondie Variations
    • Frequently Asked Questions
    • Storing & Freezing
    • More Blueberry & Lemon Desserts
    • Recipe

    Why You'll Love These Blondies

    • Easy to make - This recipe is so easy to make, you don't even need a mixer!
    • Lemon blueberry - Each bite is full of fresh, tart lemon flavor with sweet, juicy blueberries throughout. You can't go wrong with that combination!
    • Creamy & soft - These bars are super creamy, rich, and soft in the center.
    • Lemon icing - Top the bars with a drizzle of simple lemon icing to take the blueberry lemon flavor to the next level.

    Ingredients

    These blondies are only 10 simple ingredients. Here are helpful notes to help you have the best success with the recipe. Remember to see the recipe card at the end of the post for full ingredient info!

    all ingredients to make the blondies prepared in small dishes, shown from above.
    • Sugar - Use granulated sugar in the blondie batter and powdered sugar for the lemon icing. Instead of granulated sugar, you can use cane sugar.
    • Lemon Zest - Fresh lemon zest adds the best lemon flavor to the blondies!
    • Lemon Juice - Mix this with the powdered sugar to create a fresh lemon glaze.
    • Butter - I use salted vegan butter to make the blondies dairy-free, but you can use normal salted butter with good results. Be sure to melt it and let it cool slightly before using. If using unsalted butter, add ½ teaspoon salt.
    • Egg - This adds structure and fluffiness to the bars.
    • Vanilla - A splash of pure vanilla extract enhances the delicious flavors!
    • Flour - Use all-purpose flour or a 1:1 gluten-free all-purpose flour blend.
    • Baking Powder - This leavening agent helps the blondies rise in the oven.
    • Blueberries - You can use fresh or frozen blueberries. If using frozen berries, do not thaw them ahead of time. Toss the blueberries in flour so they don't sink to the bottom of the bars.

    Step-by-Step Instructions

    Here are step-by-step instructions for how to make lemon and blueberry blondies:

    mixing dry ingredients and blueberries in a bowl.

    STEP 1: Stir together the flour and baking powder in a large bowl. Then, add the blueberries and toss them in the mixture to coat them with flour. This prevents them from sinking in the batter!

    whisking the wet ingredients together.

    STEP 2: In a separate mixing bowl, whisk together the granulated sugar, lemon zest, and melted butter until smooth. Then, whisk in the egg and vanilla extract until evenly combined.

    adding dry ingredients to the blondie batter.

    STEP 3: Add the dry ingredients with the blueberries to the bowl of wet ingredients.

    Mixed blueberry lemon blondie batter shown from above in the mixing bowl.

    STEP 4: Stir gently until all ingredients are combined into a thick, sticky blondie batter. Don't over-mix, and be careful not to crush the blueberries!

    An 8x8" baking pan full of blueberry lemon blondie batter, before baking.

    STEP 5: Transfer the batter to an 8x8" baking pan lined with parchment paper. Use a rubber spatula to spread the batter evenly into the edges of the pan. Add extra blueberries on top if you want a pretty look!

    baked pan of lemon blueberry blondies, shown on an angle.

    STEP 6: Bake the blondies in the oven at 350°F for 40-50 minutes, or until the edges are lightly golden and a toothpick in the center comes out clean, or with a few moist crumbs.

    ICING: While the blondies cool, whisk together the powdered sugar with the lemon juice, a little bit at a time. Add more lemon juice for a thinner icing. If it becomes too runny, you can add in extra powdered sugar. Then, drizzle the icing evenly over the blondies. Slice and enjoy!

    TIP: Let the lemon blueberry blondies cool in the pan completely before adding icing, so it doesn't melt and become a sticky mess. This will give you the cleanest cut and allows the bars to finish baking as they cool.

    freshly baked blueberry lemon blondie bars shown from above with a lemon glaze on top.

    Expert Baking Tips

    • Cool the butter - After melting the butter, it will be very hot. Letting it cool for a few minutes before using it will allow the blondies to bake more evenly.
    • Don't over-mix - Mixing too long will create dense blondies, instead of fluffy ones. Don't over-mix the batter, or you'll crush the blueberries too much!
    • Add extra blueberries - Sprinkle extra blueberries on top of the batter before baking for a pretty look and the ultimate blueberry lemon dessert.
    • Bake until done - Check for doneness by inserting a toothpick in the center of the blondies. If it comes out clean, they're done! If it has batter, keep baking until the toothpick comes out clean.
    two lemon bars stacked on top of each other with blueberries inside.

    Easy Blondie Variations

    Want to make vegan blueberry blondies? Craving extra flavor or a crumble topping? Here are some variations you can try:

    • Vegan - Replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of warm water. Let it thicken for 10 minutes.
    • Gluten-Free - Use a 1:1 gluten-free all-purpose flour blend instead.
    • White Chocolate - Mix in white chocolate chips to make yummy blueberry white chocolate blondies. Or, you can drizzle melted white chocolate on top of the bars instead of using the lemon glaze.
    • Crumble - Try adding a crumble topping before the lemon glaze if you want even more texture and flavor!

    These super thick oreo blondies are an amazing way to mix crunchy chocolate cookies with sweet, buttery blondies. These brownie blondies are another delicious bar recipe!

    close-up of the texture of the blondies, with blueberries inside.

    Frequently Asked Questions

    Are fresh or frozen blueberries better?

    Both fresh and frozen blueberries work well in the recipe, but I prefer using fresh blueberries. They mix easily into the batter and do not bleed purple color like frozen blueberries do.

    How do I make these blueberry blondies healthy?

    This lemon blueberry dessert is exactly that: a dessert! However, you can make the blondies healthier by using slightly less sugar, making them vegan with a flax egg, or swapping the flour to make them gluten-free.

    Do I have to use lemon zest?

    The lemon zest creates a fresh, vibrant lemon flavor in the blondies. Without the lemon zest, they won't have that delicious lemon taste. If you need, you can replace the lemon zest with lemon juice and add slightly more flour, but the lemon flavor may not be as strong.

    Can I make vegan blueberry blondies?

    Yes! To make these blueberry blondies vegan, replace the egg with a flax egg. Just be sure to use vegan butter. It's easy to make the recipe vegan-friendly!

    multiple lemon blondies on a tray with fresh blueberries around the scene.

    Storing & Freezing

    Store leftover lemon blondies in an airtight container at room temperature for 4-6 days. They will stay fresh and moist all week! You may also store them in the fridge.

    To freeze the blondies, wrap each bar in plastic wrap and place them in an airtight, freezer-safe container. They will store frozen for up to three months. Allow them to thaw at room temperature before enjoying them again.

    More Blueberry & Lemon Desserts

    • close-up of a healthy banana blueberry muffin with purple blueberries inside.
      Healthy Banana Blueberry Oatmeal Muffins
    • vegan lemon cookies on a tray.
      Vegan Lemon Cookies
    • Blackberry Lemon Bread
    • a blueberry muffin with a bite taken out
      Blueberry Applesauce Muffins

    Did you make these easy blueberry lemon blondies? Please leave a star rating and review. This really supports my blog and helps other readers! If you post a photo of your blondies on Instagram and tag me, I'd love to share it! To stay updated with the newest recipes, remember to join my email list and follow me on Pinterest. Enjoy!

    Recipe

    two lemon blueberry blondies stacked and shown from the side, with blueberries inside.

    Lemon Blueberry Blondies

    Samantha Ensinger
    These thick and soft lemon blueberry blondies are the ultimate summer dessert! These dairy-free lemon bars are easy to make without a mixer and each one is bursting with juicy blueberries. With a drizzle of sweet lemon icing on top, everyone is sure to love these blueberry blondies!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 12 blondies
    Calories 276 kcal

    Equipment

    • 1 8x8" Baking Pan with Parchment Paper
    • 2 Mixing Bowls
    • 1 Whisk

    Ingredients
      

    Lemon Blueberry Blondies

    • 1 cup granulated sugar
    • 2 teaspoons fresh lemon zest
    • ¾ cup salted vegan butter, melted *or normal butter
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • 1 ½ cups all-purpose flour *or gluten-free flour
    • ¾ teaspoon baking powder
    • 1 ½ cups blueberries (fresh or frozen)

    Lemon Icing

    • 1 cup powdered sugar
    • 1-4 teaspoons lemon juice (fresh or bottled)

    Instructions
     

    • Preheat the oven to 350℉ and line an 8x8" baking pan with parchment paper.
    • In a medium bowl, stir together the flour and baking powder until evenly combined. Then, add the blueberries to the bowl and toss them in the flour mixture until well coated. This coating of flour prevents them from sinking to the bottom of the blondies.
      1 ½ cups all-purpose flour, ¾ teaspoon baking powder, 1 ½ cups blueberries
    • In a separate large bowl, whisk together the granulated sugar, lemon zest, and melted butter until smooth. Then, whisk in the egg and vanilla extract until fully combined.
      1 cup granulated sugar, 2 teaspoons fresh lemon zest, ¾ cup salted vegan butter, melted, 1 large egg, 2 teaspoons pure vanilla extract
    • Pour the dry ingredients into the wet ingredients. Stir gently with a spoon or rubber spatula until all ingredients are just combined. Do not over-mix the batter, and be careful not to crush the blueberries!
    • Transfer the thick blondie batter to the prepared baking pan. Spread the batter evenly around the pan and into the edges. Gently press extra blueberries into the top of the batter before baking, if desired.
    • Bake the blondies for 40-50 minutes or until the edges of the blondies are lightly golden. A toothpick inserted in the center of the pan should come out clean, or with a few moist crumbs. If a toothpick comes out with wet batter, keep baking the blondies until the toothpick is clean.
    • Let the blondies cool in the pan. While they cool, mix the icing. Whisk together the powdered sugar with one teaspoon of lemon juice at a time. Slowly add more lemon juice to achieve a "drizzle" consistency. If too thin, add more powdered sugar to thicken it slightly.
      1 cup powdered sugar, 1-4 teaspoons lemon juice
    • Drizzle the lemon icing evenly over the cooled blondies. Slice into 12 bars and enjoy!

    Notes

    Storage: Keep leftover lemon blueberry blondies fresh by storing them in an airtight container at room temperature for 4-6 days. They can also be stored in the fridge. To freeze the blondies, wrap each bar in plastic wrap and store in the freezer in an airtight container for up to three months. Thaw before enjoying again.
    Butter: These are dairy-free blondies, but you can use normal butter if you aren't dairy-free. Just be sure it is melted and cooled slightly before using it in the recipe. If you use unsalted butter, add ½ teaspoon salt to the dry ingredients.
    Flour: For gluten-free blondies, use gluten-free all-purpose flour. Any 1:1 flour blend should work well. Be sure the blend contains xanthan gum, or add your own.
    Vegan: Replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Stir, and let thicken for 10 minutes before using it in the recipe. The blondies may not be as fluffy, but they will still taste delicious.
    White Chocolate: For extra flavor, mix ½ cup of white chocolate chips into the batter before baking.
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    Reader Interactions

    Comments

    1. Autumn says

      May 14, 2023 at 8:46 pm

      5 stars
      These blueberry lemon bars are so delicious! The lemon flavor comes through perfectly, and it's not too sweet or too sour. I used fresh blueberries and gluten-free flour and they came out wonderfully. I was surprised by how moist and soft they were! Absolutely amazing and I'll be making these for my next summer party. Thanks for the recipe!

      Reply
      • Samantha Ensinger says

        May 14, 2023 at 8:47 pm

        Hi Autumn,
        Thanks so much for making these lemon blondies! I'm so happy you liked them and were able to make them gluten-free. They would be perfect for a summer party! Enjoy!

        Reply
    2. Marley says

      May 14, 2023 at 11:09 pm

      5 stars
      Yum!! These were so delicious, chewy and refreshing! I love lemon blueberry desserts and these hit the spot. Will definitely make again this summer. Thanks!!

      Reply
    3. Liza Burlingame says

      May 22, 2023 at 6:49 am

      Hi there. Can I add lemon juice to the batter for an extra lemon flavor?

      Reply
      • Samantha Ensinger says

        May 22, 2023 at 1:43 pm

        Hi Liza,
        Great question! Yes, you can add a splash (1-3 teaspoons) of lemon juice to the batter for extra lemon flavor, but you will want to add slightly more flour (1-2 tablespoons) and possibly bake them a bit longer to account for the extra liquid. Let me know how they turn out! Enjoy!

        Reply
    4. Choclette says

      November 27, 2023 at 12:52 pm

      5 stars
      Love the combination of blueberries and lemon. I've never had it in blondies before though, so had to give your recipe a whirl as soon as I saw it. Delicious!

      Reply
    5. Holly says

      November 28, 2023 at 7:47 am

      5 stars
      So refreshing after all the heavy foods of the holiday. I will definitely make these again - thanks!

      Reply
    6. Cindy says

      November 28, 2023 at 8:33 am

      5 stars
      Thanks for the tip to make them vegan! So delicious and flavorful! I love the combo of blueberries and lemon!

      Reply
    7. Karlie says

      November 28, 2023 at 1:58 pm

      5 stars
      Lemon and blueberry is a match made in heaven. I love how moist these are and how they didn't fall apart.

      Reply
    8. Padma says

      December 02, 2023 at 4:32 am

      5 stars
      So glad to have found this gluten free recipe. Thank you! Loved the rich creamy flavor.

      Reply
    9. Molly says

      December 26, 2024 at 2:58 am

      Can I use oil instead of the vegan butter? Thanks

      Reply

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    Hi, I'm Samantha! I created Savor The Spoonful in college to share delicious, dietary-friendly desserts that are easy to make at home with minimal ingredients. I'm from rural Ohio and work as a food and beverage photographer for a marketing agency, in addition to running Savor The Spoonful. Learn more.

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    two blueberry lemon blondies stacked on a wire tray, shown from the side.