These Lemon Blueberry Blondies are rich, buttery dessert bars packed with fresh blueberries and bright lemon flavor, finished with a tangy-sweet lemon glaze. The texture is soft and chewy, similar to a fudgy brownie, but without the chocolate, making these “blonde brownies” a fruity and refreshing twist on a classic. If you love this flavor combination, you need to try our Lemon Blueberry Cookies too!
Why You’ll Love Lemon Blueberry Blondies
The combination of tart lemon and juicy blueberries makes these blondies stand out. They’re sweet, zesty, and full of flavor in every bite. Lemon zest and juice bring a natural citrus punch, while light brown sugar adds moisture and a subtle caramel undertone. Using fresh blueberries is ideal, but frozen (unthawed) can work in a pinch. The glaze, made with just lemon juice and confectioners’ sugar, is optional but highly recommended for an extra layer of lemony sweetness.
Tip for the Best Blondie Texture
To achieve that classic blondie chewiness, use room-temperature eggs—adding them one at a time helps them fully emulsify with the butter for a smoother batter. And when checking for doneness, a toothpick should come out with a few moist crumbs, not wet batter. If it’s completely clean, the blondies are likely overbaked.
Make Ahead, Storing & Freezing Instructions
Room Temperature: Once cooled, store the blondies in an airtight container at room temperature. They’ll stay fresh for up to 3 days.
Refrigerator:Prefer them chilled? Store the blondies in the fridge for up to 5 days. The texture stays dense and chewy.
Freezer: These blondies freeze well!Let them cool completely. Place them in a freezer-safe container or bag (make sure to date and label the package), and then freeze for up to 3 months. When you are ready to serve them, thaw the bars at room temperature.
Lemon Blueberry Blondies
Ingredients
Blondies:
- 1 cup 2 sticks unsalted butter, melted
- 1 ¾ cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
Glaze:
- 1 cup confectioners’ sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch pan with parchment paper and set it aside.
- In a large bowl, combine the melted butter and brown sugar. Stir until well mixed.
- Add the eggs and egg yolk one at a time, stirring thoroughly after each addition.
- Mix in the lemon juice and lemon zest.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until fully incorporated.
- Gently fold in the blueberries.
- Spread the batter evenly in the prepared pan. Bake for 43–48 minutes, or until the edges are golden brown.
- Remove from the oven and let the blondies cool completely before adding the glaze.
- In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of lemon juice until smooth.
- Add more lemon juice as needed to reach your desired consistency.
- Drizzle the glaze over the cooled blondies, then cut into squares and serve.
This recipe is adapted from Iambaker’s Lemon Blueberry Blondies.
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Everything looks so scrumptious to make! Exciting!
Your recipes look amazing.
My daughter prepared and baked the Chocolate chip cookies and they were a delight and a pick me me up for me when I had a short hospital visit, simply delicious. Thank you for the recipe.