Description
These Strawberry Lemon Blondies are a delightful twist on the classic blondie bar, combining the fresh tartness of lemon with the sweet juiciness of strawberries. Soft, buttery, and bursting with fruity flavor, they are topped with a luscious strawberry-lemon glaze that adds an extra layer of sweetness and vibrancy. Perfect for spring and summer desserts or anytime you crave a refreshing, fruity treat.
Ingredients
Scale
Blondie Batter
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, diced (measure after dicing)
Strawberry Lemon Glaze
- 1 tablespoon strawberry jelly (not jam)
- 1 tablespoon fresh squeezed lemon juice
- 1 cup powdered sugar
- Red or pink food coloring (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, making sure to leave some parchment hanging over two sides to easily lift the blondies out after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, beat in the egg until fully incorporated. Add the 1/4 cup fresh lemon juice and beat it in; note that the lemon juice may not fully blend with the batter.
- Mix Dry Ingredients and Combine: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined. Gently fold in the diced fresh strawberries to distribute them evenly throughout the batter.
- Transfer and Spread Batter: Scoop the blondie batter into the prepared baking dish and gently spread it out evenly to ensure uniform baking.
- Bake: Place the baking dish in the preheated oven and bake the blondies for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the blondies moist and tender. Remove from oven and allow to cool for 5 minutes in the pan. Then, use the parchment paper overhang to lift the blondies out of the pan and let them cool completely on a wire rack to room temperature.
- Prepare Glaze and Drizzle: In a small microwave-safe bowl, melt the strawberry jelly in 15-second increments until just melted. Stir in 1 tablespoon fresh lemon juice and 1 cup powdered sugar, whisking until the glaze is smooth. If desired, add a drop or two of red or pink food coloring to enhance the color. Drizzle the glaze evenly over the cooled blondies. Allow the glaze to set before slicing into bars.
Notes
- Measure diced strawberries after chopping to ensure accurate quantity.
- Be careful not to overbake the blondies to maintain a moist, tender texture.
- Use fresh lemon juice for the best bright and natural lemon flavor.
- You can substitute strawberry jelly with a high-quality fruit spread if needed.
- If you prefer a more tart glaze, adjust the lemon juice quantity accordingly.