Description
Strawberry Lemon Blondies are soft, buttery strawberry dessert bars with fresh lemon juice, diced berries, and a sweet tart strawberry lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 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 diced fresh strawberries
- 1 cup powdered sugar, sifted after measuring
- 1 tablespoon strawberry puree, from about 2 large strawberries
- About 1 tablespoon lemon juice, or enough to thin the glaze
Instructions
- Preheat the oven to 350°F.
- Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal.
- Cream the butter and sugar until fluffy.
- Beat in the egg until fully incorporated.
- Beat in the lemon juice. The mixture may look slightly separated, and that is fine.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix until no dry flour remains.
- Gently fold in the diced strawberries.
- Spread the thick batter evenly into the prepared pan with an offset spatula.
- Bake for 30 to 35 minutes, until the edges turn lightly golden and the center sets. A toothpick inserted in the center should come out moist but not wet.
- Let the blondies cool completely on a rack.
- Puree about 2 large strawberries in a small food processor, then strain the puree to measure 1 tablespoon.
- Whisk together the powdered sugar, strawberry puree, and lemon juice until smooth and spreadable.
- Spread the glaze over the cooled blondies.
- Let the glaze set before slicing into 12 squares.
Notes
- Measure the flour by fluffing it first, spooning it into the cup, and leveling it without compacting it.
- Do not overbake the blondies, or they may turn dry.
- If the glaze is too thin, add a little more powdered sugar.
- If the glaze is too thick, thin it with more lemon juice or strawberry puree.
- For a lemon-only glaze, skip the strawberry puree and use lemon juice.
- Try diced rhubarb, blueberries, raspberries, or a strawberry-rhubarb mix for a variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 319
- Sugar: 23
- Sodium: 105
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 54