Description
These Strawberry Lemon Blondies combine the rich, buttery texture of classic blondies with the fresh, zesty flavors of lemon and strawberries. Soft and moist, they are perfect for a spring or summer dessert, featuring a delicate strawberry lemon glaze that adds brightness and sweetness to every bite.
Ingredients
Scale
Blondie Batter
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Strawberry Lemon Glaze
- 1 cup powdered sugar, sifted
- 1 Tbsp strawberry puree (about 2 large strawberries)
- Lemon juice, as needed to thin the glaze
Instructions
- Prepare the pan. Line a 9-inch square baking pan with parchment paper to prevent sticking and make removal easier.
- Cream butter and sugar. In a large bowl, beat the unsalted butter and sugar together until light and fluffy, ensuring a smooth base for the batter.
- Add egg and lemon juice. Beat in the egg until fully incorporated, then mix in the fresh lemon juice to infuse bright citrus flavor.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in strawberries and bake. Gently fold in the diced fresh strawberries, then spread the batter evenly into the prepared pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze. While the blondies bake, whisk together the sifted powdered sugar, strawberry puree, and enough lemon juice to achieve a smooth, pourable glaze consistency.
- Glaze and cool. Once the blondies have finished baking, remove them from the oven and let cool slightly. Drizzle the strawberry lemon glaze evenly over the top and allow it to set before slicing into 12 pieces.
Notes
- For best results, use fresh, ripe strawberries for both the batter and the glaze to maximize flavor.
- Make sure the butter is at room temperature to ensure a smooth, creamy batter.
- Do not overmix the batter after adding flour to keep the blondies tender.
- Allow the blondies to cool completely before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
