Lemon Blueberry Blondies are soft, chewy dessert bars filled with fresh blueberries and lemon flavor, smothered in a sweet, lemon glaze. The texture is like a fudgy brownie but these ‘blonde brownies’ are made with blueberries and lemon (no chocolate) for a rich, buttery, fruity treat! I also have Strawberry Lemon Blondies you will love!
Ingredients & Substitutions
Lemon: You will need both lemon zest and lemon juice for the blondies. In addition, lemon juice is also added to the glaze for more lemon flavor!
Blueberries: Fresh blueberries are best. But, you could also use frozen berries, unthawed.
Brown Sugar: Light brown sugar is a key ingredient in blondies. It gives the bars a caramelized sweetness and adds moisture for a soft and chewy texture.
Eggs: Use room-temperature eggs and an egg yolk. Add each one at a time, mixing well after each addition so it emulsifies with the butter.
Glaze: For even more lemon flavor, I mixed lemon juice with confectioners’ sugar to make the glaze. If you are happy with the amount of lemon flavor in the bars alone, you could mix the confectioners’ sugar with water instead. For best results, let the blondies cool before adding the glaze. The bars are also delicious without the glaze!
When Are Blondies Done Baking?
To check for doneness, insert a clean toothpick into the center of the blondies. The toothpick should come out with a few crumbs, but no wet batter. If the toothpick comes out completely dry, the bars are likely overbaked.
How To Store Lemon Blueberry Blondies
To store lemon blueberry blondies, first, let them cool completely. Next, store the blondies in an airtight container at room temperature. They will last up to 3 days. Or, if you like the bars a little chilled, store them in the refrigerator for up to 5 days or so.
Can I Freeze Lemon Blueberry Blondies?
Yes, you can freeze lemon blueberry blondies. To freeze blondies, first, let them cool completely. Then, after cutting into your preferred-size bars, store them in a freezer-safe container. Label and date the packaging; they can be frozen for up to 3 months. When ready to enjoy, let the bars thaw at room temperature.
Lemon Blueberry Blondies
Ingredients
Blondies
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 ¾ cups (350 g) 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 (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (148 g) fresh blueberries
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper. Set aside
- To a large bowl, add the melted butter and brown sugar. Stir well.
- Add the eggs and the egg yolk, one at a time, stirring well after each addition.
- Stir in the lemon juice and lemon zest.
- To a separate medium-sized bowl, add the flour, cornstarch, baking powder, and salt. Whisk to combine.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Fold in blueberries.
- Spread the batter evenly into the prepared pan. Bake for 43-48 minutes, or until the edges are golden brown.
- Remove from oven and allow blondies to cool before glazing.
Glaze
- To a small bowl, add the confectioners' sugar and 2 tablespoons lemon juice. Whisk until smooth. Add more lemon juice as needed to reach your desired consistency.
- Pour the glaze over the cooled blondies. Cut and serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Yum! Blueberry lemon anything is at the top of my list! There is a burst of blueberry and tangy lemon in every bite
Elizabeth
I love the texture of blondies, especially when still a little warm. If you like blueberry lemon desserts, you should definitely make these!
Rachael
This is a great twist on a traditional blondie. The lemon and blueberries are a great combination in my book, and they work wonderfully in this bar.
Bella
Absolutely delicious! I love the blueberry and lemon pairing. It is sweet and tart. The texture is very tender and moist in every bite!
Selena
I really enjoyed this take on a blondie! The fresh fruit and lemony glaze really were delicious.
Annabelle
These are so good! The flavors work so well together and the blondies themselves are moist and sweet!
Thanks a lot for your recipes! There is something which I can replace the corn starch? I’d appreciate your answer.
Here is what google says. I have not tested any of these:
Here are some substitutes for cornstarch in baking:
All-purpose flour: Can replace cornstarch in baking, but the texture won’t be as soft
Rice flour: Works well in cookie recipes
Potato starch: A good replacement in cake recipes
Arrowroot: A naturally derived starch that comes from the root of a tropical plant. It has a neutral flavor and can be used as a thickener in both sweet and savory dishes.
Guar gum: Has about eight times the thickening ability of cornstarch, so it can be used in places of starches and flours to thicken sauces and gravies.
Psyllium husk: Another plant-based soluble fiber that can be used as a thickening agent.
Glucomannan: A probiotic with a bland flavor and a powdery texture. It is colorless and odorless and great for blending with other ingredients besides thickening.
Tapioca flour: A very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking.
Cassava flour: Made from ground cassava, or yuca, roots, this flour behaves more like cornstarch than a typical grain-based flour. It has a very neutral flavor and is a good choice for gluten-free baked goods.
Almond flour: A low carb flour that’s also a great thickener and cornstarch substitute. It provides extra vitamins, minerals, and fiber.
Sorghum flour: A gluten-free substitute that provides an almost identical texture to cornstarch.
Fantastic recipe, the blondies come out so moist but cakey it’s incredible – the layers of flavor, oh my, you can’t stop eating it. I have made this 4 times already, I’ve used a Pyrex ceramic pan baked for 45 min, and by accident i used 4 tbsp of lemon juice instead of 2 but it came out incredible (for anyone who loves the lemon flavor), also u used 4 grams of lemon zest. Thank you for the recipe!!!