Lemon Blueberry Blondies
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!
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.