Description
Let’s take a sweet journey through the tangy, fruity world of Strawberry Lemon Blondies! These blondies are the perfect marriage of tart lemon zest and luscious strawberries, delivering a refreshing burst of flavor in every bite. They’re an excellent way to celebrate the arrival of spring or summer—or simply to brighten up any day with a touch of sweetness.
Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp freshly squeezed lemon juice
- ½ tsp salt
- 2 cups all-purpose flour
- 1 cup fresh strawberries, diced
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1–2 tbsp milk or cream (adjust for consistency)
- 1–2 drops pink or red food coloring (optional, for a blush of color)
Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy lifting later.
- Make the Batter:
- In a large mixing bowl, whisk together the melted butter and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Sprinkle in the salt, then gradually fold in the flour, mixing just until combined. Avoid overmixing to maintain that soft blondie texture.
- Incorporate the Strawberries:
- Gently fold in the diced strawberries. Be careful not to crush them too much, as you want juicy bursts of fruit in the blondies.
- Bake:
- Pour the batter into your prepared pan, smoothing out the top with a spatula.
- Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely:
- Allow the blondies to cool in the pan for 15–20 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely before glazing.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice. Add milk or cream a little at a time until you reach a pourable consistency. Stir in food coloring if desired.
- Glaze the Blondies:
- Drizzle or spread the glaze over the cooled blondies. Let the glaze set for about 20 minutes before slicing.
- Slice and Serve:
- Cut the blondies into squares or bars. Enjoy with a cup of tea or a scoop of vanilla ice cream for an extra treat!
Notes
- These blondies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a slightly different twist, try adding white chocolate chips or shredded coconut to the batter.