Strawberry Lemon Blondies
User Reviews
4.1
Strawberry Lemon Blondies
Description
Strawberry Lemon Blondies begin with creaming unsalted butter and sugar before incorporating an egg and fresh lemon juice, adding brightness without complete blending at first. The dry ingredients—flour, baking powder, and salt—are mixed separately and combined gently to avoid overmixing. Folding in diced fresh strawberries distributes bursts of fruit throughout the dense batter.
Baked in a parchment-lined pan at 350°F until just golden at the edges and set in the center, the blondies retain moistness and a tender crumb. A glaze made from powdered sugar, strawberry puree, and lemon juice is spread on top once cooled, enhancing their fruity and citrus components without excessive sweetness.
These blondies can be served as a dessert or snack with tea or coffee. Variations include mixing in rhubarb, blueberries, or raspberries to complement the lemon. Careful flour measuring and testing the glaze thickness before application ensures the best texture and flavor balance.
The recipe highlights the impact of fresh ingredients like lemon juice and strawberries in striking a balance between sweet, tart, and fruity.
Ingredients
blondies
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup lemon juice fresh squeezed
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup strawberries diced, fresh
glaze
- 1 cup powdered sugar measure out your sugar before sifting, sifted
- 1 Tbsp Strawberry Puree you'll need about 2 large strawberries, instructions below.
- lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
- Preheat the oven to 350F.
- 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.
- Cream the butter and sugar until fluffy. Beat in the egg.
- 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.
- Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
- Gently fold in the diced strawberries. 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.
- 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. Let cool on a rack.
- Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Notes
- Measure flour by fluffing, scooping, and leveling to ensure accuracy and avoid dense texture.
- Use lemon juice in the glaze if you prefer not to make strawberry puree; avoid strawberry jam to prevent excess sweetness.
- Test glaze thickness by spooning a small amount onto the blondies before fully glazing; adjust powdered sugar or puree/liquid as needed.
- For variety, substitute or combine strawberries with rhubarb, blueberries, or raspberries in the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 105mg | 4% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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