Description
These Lemon Blackberry Blondies combine the tartness of lemon with sweet, juicy blackberries in a chewy, buttery base. Perfect for a quick summer treat, they are ready to serve in under an hour and are ideal for spontaneous gatherings or a special weeknight dessert.
Ingredients
Scale
- 1 1/3 cups frozen blackberries
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1 cup confectioners sugar
- 1 pinch salt
- 2 teaspoons lemon juice, or as needed
- 1 tablespoon heavy cream, or as needed
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- If using frozen blackberries, measure them and set aside to thaw slightly while preparing the batter. If using fresh berries, rinse and pat them dry.
- In a large bowl, cream together the softened butter and white sugar until light and fluffy, about 2-3 minutes.
- Add salt, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined and fragrant.
- In a separate bowl, whisk together flour, cornstarch, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the blackberries, being careful not to crush them. The batter will be thick.
- Spread the batter evenly in the prepared pan. Sprinkle 1/3 cup white chocolate chips over the batter if desired.
- Bake for 25-30 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Allow to cool in the pan for 10 minutes, then use the parchment overhang to lift the blondies out and place on a wire rack to cool completely.
- While the blondies cool, prepare the glaze by whisking together confectioners sugar, salt, lemon juice, and heavy cream until smooth. Adjust consistency as needed with additional cream or sugar.
- Once the blondies are completely cool, drizzle with the lemon glaze and allow it to set before cutting into squares.
Notes
- Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make gluten-free lemon blackberry blondies.
- Fresh blackberries work well, but using frozen prevents the batter from bleeding too much.
- Reduce sugar to 3/4 cup and use coconut sugar for a less sweet version.
- Store at room temperature for 2 days, refrigerated for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 175
- Sugar: 20
- Sodium: 85
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 1
- Protein: 1
- Cholesterol: 18