Strawberry Lemon Blondies
These Strawberry Lemon Blondies are bursting with fresh citrus flavor and juicy strawberries, finished with a tangy glaze for the perfect summer treat.
Equipment
- 8x8 inch baking pan
- Mixing Bowls
- Whisk
Ingredients
Blondie Base
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup all-purpose flour
- 1/2 cup fresh strawberries chopped
Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1 tbsp finely chopped strawberries optional, for pink color
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
- In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add the egg, lemon juice, lemon zest, vanilla extract, and salt. Whisk until well combined.
- Gently fold in the flour just until no streaks remain.
- Carefully fold in the chopped strawberries, being gentle to avoid overmixing.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–28 minutes, or until the edges are golden and a toothpick comes out mostly clean with a few moist crumbs.
- Let the blondies cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, lemon juice, and chopped strawberries (if using) to create a glaze.
- Drizzle the glaze over the cooled blondies and let it set before slicing into squares.
Notes
For extra tanginess, add more lemon zest to the glaze. You can store blondies in an airtight container at room temperature for up to 3 days.