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!
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.
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.
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!
- 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.
Here are step-by-step instructions for how to make lemon and blueberry blondies:
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!
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.
STEP 3: Add the dry ingredients with the blueberries to the bowl of wet ingredients.
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!
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!
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.
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.
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!
Frequently Asked Questions
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.
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.
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.
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!
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
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Lemon Blueberry Blondies
- 1 8x8" Baking Pan with Parchment Paper
- 2 Mixing Bowls
- 1 Whisk
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)
- 1 cup powdered sugar
- 1-4 teaspoons lemon juice (fresh or bottled)
- 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!