Description
Delight in these luscious Strawberry Lemon Blondies, a perfect blend of tangy lemon and sweet strawberries baked into a buttery, tender treat. Topped with a zesty strawberry-lemon glaze, these blondies offer a fresh and fruity twist on a classic dessert, ideal for any occasion or a sunny afternoon snack.
Ingredients
Scale
Blondie Batter
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Strawberry Lemon Glaze
- 1 cup powdered sugar, sifted
- 1 Tbsp strawberry puree (about 2 large strawberries)
- Lemon juice, as needed to thin the glaze
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the blondies.
- Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper to prevent sticking and allow for easy removal.
- Cream Butter and Sugar: In a mixing bowl, cream the unsalted butter and sugar together using a mixer until the mixture becomes light and fluffy, ensuring the base is smooth.
- Add Egg: Beat in the large egg until fully incorporated, creating a unified batter.
- Incorporate Lemon Juice: Beat in the fresh squeezed lemon juice thoroughly to infuse the batter with bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Fold in Strawberries: Gently fold in the diced fresh strawberries to distribute fruit evenly without breaking them down.
- Bake: Spread the batter evenly into the prepared baking pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Prepare Glaze: While blondies are baking or cooling, trim and puree fresh strawberries to yield strawberry puree.
- Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice, adjusting lemon juice to thin the glaze to your preferred consistency.
- Glaze Blondies: Once the blondies have completely cooled, spread the strawberry lemon glaze evenly over the top.
- Set and Slice: Allow the glaze to set before slicing the blondies into squares for serving.
Notes
- For best results, use fresh, ripe strawberries for both the batter and glaze.
- You can adjust the amount of lemon juice in the glaze to reach desired thickness and tanginess.
- Ensure blondies are fully cooled before glazing to prevent melting or sliding of the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
