Raspberry Lemon Blondies are dense, chewy dessert bars filled with fresh raspberries and plenty of lemon flavor in each bite. They have a fudgy, brownie-like texture, but no chocolate will be found in these bars, just a buttery, fruity taste! Then, they are topped with a lemon glaze for even more citrus flavor. I also have Lemon Blueberry Blondies that are delicious!
Ingredients & Substitutions
Butter: For the dense and buttery texture and flavor of the blondies, I used 2 sticks of unsalted butter that was melted. If using salted butter, you may want to lessen the salt in the recipe.
Sugar: Light brown sugar (no granulated sugar) is a key ingredient in these blondies. It gives the bars a caramelized sweetness and adds moisture for a soft and chewy texture. I do not recommend dark brown sugar as that can be too overpowering.
Eggs: You will need three large room-temperature eggs. Two whole eggs will be added along with just the yolk from the third egg.
Lemon: Lemon flavor is both in the blondies and in the glaze. Lemon juice and lemon zest are added to the batter, while lemon juice is added to the glaze. It is sure to give you plenty of lemon zing in each bite!
Raspberries: Fresh raspberries are best in this recipe. If substituting frozen berries, let them thaw and drain them before folding them into the batter. If you also love strawberries, I have Strawberry Lemon Blondies you may want to check out!
When Are Blondies Done Baking?
To check blondies for doneness, first, look at the edges, which should be golden brown and just starting to pull from the edges. The center of the blondies should still look a little soft when removed from the oven, but also golden brown. You can also insert a toothpick into the center of the blondies. It should come out with a few crumbs (you don’t want it to be completely clean), but no wet batter. Be careful to not overbake blondies or they will lose their distinctive dense, chewy texture.
Can I Serve Raspberry Lemon Blondies Without The Glaze?
Sure! Even without the glaze, you will have a delicious buttery, fruity flavor! Or, try the blondies with a vanilla glaze (substitute the lemon juice with water or milk and add a teaspoon of vanilla). A cream cheese glaze or raspberry-flavored glaze would also be delicious!
How To Store Raspberry Lemon Blondies
To store raspberry lemon blondies, first, let the blondies cool to room temperature. Then, store in an airtight container at room temperature for up to 5 days. You could also freeze the blondies. Let them cool completely before wrapping them in plastic wrap and storing them in a freezer-safe container. The bars will be fine in the freezer for up to 3 months. Be sure to label and date the packaging.
Raspberry Lemon 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 (123 g) fresh raspberries
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 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 raspberries.
- Spread the batter evenly into the prepared pan. Bake for 43-48 minutes, or until the top is 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 and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Give me fresh fruit blondies any day of the week! These were delicious! Like a brownie in texture, but fresher and lighter! I loved these!
Elizabeth
I love raspberry desserts, and I love all blondies, so I knew these would be fantastic! The texture was perfectly dense, and I didn't mind the lemon flavor with the raspberries.
Rachael
Lemon and raspberry are a favorite combo of mine. They are wonderful in this blondie!
Selena
I really enjoyed this take on a blondie! The fresh fruit and lemony glaze really were delicious.
This recipe is the bomb and my blondies came out amazing. They were easy to make and look and taste like a dessert you would buy from a professional baker. I will 100% make these again – and again. Thank you!!!
Can you use frozen raspberries?
Here is what I wrote in the blog post above. I often try to anticipate reader questions and answer them for you in the blog post, should you have any questions in the future! 🙂
Raspberries: Fresh raspberries are best in this recipe. If substituting frozen berries, let them thaw and drain them before folding them into the batter. If you also love strawberries, I have Strawberry Lemon Blondies you may want to check out!
Mine turned out really cakey, any ideas why? I was so excited for these and I’m bummed I messed it up. 😞
Oh no! So sorry. They make have been over-baked slightly. I tried testing this in 2 different ovens to really nail down exact timing, but unfortunately every oven is different. If you like the flavor and want to try again, just try shortening the baking time by at least 5 minutes. You should be able to achieve that dense, chewy texture we all love in a blondie!
They turned out quite dry, was expecting them to be chewy. Also might have been better to add more raspberries. Batter was very thick and raspberries broke apart when added.