Raspberry Lemon Blondies

1. Preheat the oven to 350F.
2. Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
3. Cream the butter and sugar until fluffy. Beat in the egg and remember to scrape down the sides of the bowl as you go so everything gets evenly incorporated.
4. When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
5. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6. Gently fold in the raspberries, trying your best not to break them up.* Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
7. Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out, but be aware that different ovens bake differently, and your baking time may differ from mine.
8. Let the blondies cool on a rack before you glaze them.

make the glaze

1. Puree the berries and lemon juice in a small food processor. Strain the puree through a fine mesh strainer, working to get all the juice through leaving just the seeds. You want 1 ½ - 2 tablespoons of puree.
2. Stir together the sugar, and puree until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
3. Spread the glaze over the cooled blondies. Let the glaze set before slicing.