Easy Lemon Blueberry Blondies
Bright, chewy lemon blondies studded with juicy blueberries and a hint of vanilla. Simple pantry ingredients, no mixer required, and ready in about 40 minutes.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter melted, slightly cooled
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 1.5 tsp vanilla extract
- 1 tbsp lemon zest from 2 lemons
- 2 tbsp lemon juice freshly squeezed
- 1.5 cup all-purpose flour spooned and leveled
- 1 tsp baking powder
- 0.5 tsp fine salt
- 1 cup fresh blueberries dry well after rinsing
- 1 tsp cornstarch for tossing blueberries
- 0.5 cup white chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line an 8 by 8 inch metal baking pan with parchment, leaving overhang, and lightly grease.
- In a small bowl, gently toss blueberries with cornstarch to coat; set aside.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and well combined.
- Whisk in eggs, vanilla, lemon zest, and lemon juice until smooth.
- Add flour, baking powder, and salt. Fold with a spatula just until no dry streaks remain.
- Fold in coated blueberries and white chocolate chips (if using), taking care not to burst the berries.
- Spread batter evenly in the prepared pan. Smooth the top.
- Bake 23 to 27 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a rack for 30 minutes. Use parchment to lift out, then cut into 16 bars and serve.
Notes
For extra lemon pop, drizzle with a quick glaze (0.75 cup powdered sugar whisked with 1.5 tbsp lemon juice) after cooling. Store airtight at room temperature up to 2 days or refrigerate up to 5 days.