November 5, 2023Review Recipe
Table of Contents
These lemon blueberry bars are light, fluffy, and bursting with blueberries and bright lemon flavor. The divine bars feature an amazing combination of buttery, crisp edges and a soft, thick center drizzled with a dreamy simple lemon glaze.
Blueberry Lemon Blondies Ingredients
Made with the traditional blonde brownie base, these delectable desserts are infused with the flavors of juicy blueberries and citrusy lemon.
Light and fluffy with a moist texture, each bite is bursting with fruity goodness.
The sharp zing of lemon pairs flawlessly with the mellow sweetness of blueberry.
- 2 large eggs
- 1½ cups of granulated sugar
- 1 cup of salted butter, melted
- ¼ cup of fresh lemon juice
- Zest of 1 lemon (about 1 teaspoon)
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon extract or 3 to 4 drops of lemon oil
- 2¼ cups of all-purpose flour
- 1½ teaspoons of baking powder
- 1½ cups of fresh blueberries
Lemon oil adds amazing lemon flavor with just a couple of drops. Use lemon oil instead of lemon extract if you have it available.
For The Glaze:
- ½ cup of blueberries
- ½ cup of granulated sugar
- ½ cup of powdered sugar
- 1 to 2 tablespoons of heavy cream or milk
Substitutions And Additions
BLUEBERRIES: You can use frozen blueberries instead of fresh blueberries in this recipe.
NUTS: Add chopped walnuts or other chopped nuts to these lemon bars for a bit of extra crunch.
TOPPING: For a different spin on the topping for this blueberry dessert, try lemon curd or lemon buttercream for added fresh flavor instead of your glaze.
CHOCOLATE CHIPS: For a burst of sweetness, mix white chocolate chips or even milk chocolate chips into the batter.
LEMON ZEST: If you don’t have fresh lemons for zest, you can substitute with lemon extract or lemon juice.
Start with one-half to one teaspoon of lemon extract or one to two tablespoons of lemon juice, depending on your preference for lemon flavor.
Adjust to taste, as extracts and juices can vary in intensity.
VANILLA EXTRACT: While vanilla extract is commonly used, you can switch things up by using almond extract or orange extract for a different flavor twist.
Start with a half teaspoon of the alternate extract and adjust to taste.
How To Make This Blueberry Lemon Blondies Recipe
Our simple directions below will walk you through making these delicious squares.
STEP ONE: Preheat the oven to 350°F. Line a 9×13-inch glass baking dish with parchment paper and set it aside.
STEP TWO: In a stand mixer or with a hand mixer, whisk the eggs on high until very frothy.
OUR RECIPE DEVELOPER SAYS
Whipping the eggs ahead of time gives a nice lift to the blondie batter while keeping them nice and buttery texture.
STEP THREE: Add 1½ cups of granulated sugar and continue whisking with the electric mixer at high speed until foamy and thickened.
STEP FOUR: Add the melted butter, lemon juice, lemon zest, vanilla extract, and lemon oil/extract to the egg mixture. Beat on medium speed until combined.
STEP FIVE: In a separate bowl, combine flour and baking powder.
If you like a fluffier center, you can increase the flour by ¼ to ½ cup.
STEP SIX: Add the flour mixture to the wet ingredients and mix just until combined.
Do not overmix your batter, or you may end up with crumbly bars.
STEP SEVEN: Gently fold in the blueberries just until combined.
STEP EIGHT: Spread the mixture into the prepared pan.
STEP NINE: Bake blondies for 30 minutes or until a toothpick inserted in the center comes out clean.
STEP TEN: To make the glaze, heat a half cup of blueberries and a half cup of sugar in a small saucepan over medium heat.
You can add a splash of water (one tablespoon) to help the mixture.
Heat, stirring constantly, until the sugar is dissolved and the blueberries have formed a vibrant syrup.
STEP ELEVEN: Stir the syrup through a sieve into a bowl with a half cup of powdered sugar.
Whisk until combined, adding a splash of heavy cream or milk to help smooth the glaze into a spreadable consistency.
STEP TWELVE: Spread glaze over warm baked blondies and allow them to cool the rest of the way.
STEP THIRTEEN: Cut into squares and serve.
How To Serve Lemon Blueberry Brownies
Your delicious blondies will make for an easy dessert or evening snack, along with a refreshing iced tea.
Storing Lemon Blueberry Blondies
Now that you’ve enjoyed these blueberry lemon blondies, it’s essential to know how to store them to keep their freshness intact.
MAKE AHEAD: If you’re planning ahead for a special occasion or simply want to prep in advance, you can make the blondies a day or two before serving.
Follow the recipe as usual, allow them to cool completely in the baking pan, and then cover the pan with plastic wrap or aluminum foil.
You can store them at room temperature for up to 24 hours before serving.
ON THE COUNTER: Lemon blueberry blondies can be left out at room temperature.
To keep them fresh, wrap them tightly in plastic wrap or foil or store them in an airtight container. Stored this way, they should stay fresh for about three days.
Uncut blondies will stay fresher for longer than individually cut blondies, so if you are making them ahead, wait until the day you are serving them to cut them.
IN THE FRIDGE: If you want to keep these lemon blueberry blondie bars for longer, this easy blondie recipe can be stored in the fridge for a week.
Wrap the blondie bars tightly with plastic wrap to keep the air from getting in and drying them out.
IN THE FREEZER: Store these delicious lemon blueberry blondies in the freezer for up to three months. Thaw on the counter when you are ready to serve them.
Why We Love This Recipe
REFRESHING FLAVORS: The combination of zesty lemon and sweet blueberries creates a refreshing and tangy flavor.
PERFECT TEXTURE: The combination of a buttery shortbread crust, a creamy lemon filling, and bursts of juicy blueberries provides a lovely textural contrast.
The bursts of sweet blueberries are perfectly complemented by the tangy lemon flavor in these lemon blueberry bars, and the sweet glaze is a decadent finish to an already fantastic dessert.
FREQUENTLY ASKED QUESTIONS
We highly recommend freshly squeezed lemon juice in this lemon blondie recipe instead of bottled. Fresh juice will give you a much better lemony flavor, and since you already have the fresh lemons for the zest, you have your fresh juice right in your hand!
Lemon & blueberry blondies can be frozen stored in an airtight container in the freezer for up to three months.
Frozen or fresh blueberries are both delicious in this blueberry lemon blondies dessert bars recipe.
More Recipes You’ll Love
- Cherry Dr Pepper Cake
- Blueberry Cheesecake Cookies
- Strawberry Curd
- Strawberry Delight
- Blueberry Cheesecake Dump Cake
- Biscoff Blondies
- Blueberry Cheesecake
Lemon Blueberry Bars
- 2 large eggs
- 1½ cups granulated sugar
- 1 cup salted butter, melted
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, or 3 to 4 drops of lemon oil
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ cups fresh blueberries
- ½ cup blueberries
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream, or milk
- Preheat the oven to 350°F. Line a 9×13 glass baking dish with parchment paper and set it aside.
- In a stand mixer or with a hand mixer, whisk the eggs on high until very frothy.
- Add 1½ cups granulated sugar and continue whisking at high speed until foamy and thickened.
- Add the melted butter, lemon juice, lemon zest, vanilla extract, and lemon oil/extract. Beat on medium speed until combined.
- In a separate bowl, combine the flour and baking powder.
- Add the flour mixture to the wet mixture and mix just until combined.
- Gently fold in the blueberries, just until combined.
- Spread the mixture into the prepared baking dish.
- Bake blondies for 30 minutes or until a toothpick inserted in the center comes out clean.
- To make the glaze, heat ½ cup of blueberries and ½ cup of sugar in a small saucepan over medium heat. You can add a splash of water (1 tablespoon) to help the mixture. Heat, stirring constantly, until the sugar is dissolved and the blueberries have formed a vibrant syrup.
- Stir the syrup through a sieve into a bowl with ½ cup of powdered sugar. Whisk until combined, adding a splash of heavy cream or milk to help smooth the glaze into a spreadable consistency.
- Spread glaze over warm blondies and allow them to cool the rest of the way.
- Cut into squares and serve.
- Lemon oil adds amazing lemon flavor with just a couple of drops. Use lemon oil instead of lemon extract if you have it available.
- Whipping the eggs ahead of time gives a nice lift to the blondie batter while keeping them nice and buttery texture.
- If you like a fluffier center, you can increase the flour by ¼ to ½ cup.
- Do not overmix your batter, or you may end up with crumbly bars.
- You can make a lemon-flavored glaze instead of the blueberry glaze. Just whisk together powdered sugar, a couple of drops of lemon oil, and cream until the glaze is spreadable. You can add purple, blue, or even yellow food coloring if you like.
Even More Recipes You’ll Love
- Lemon Blueberry Dessert
- Lemon Blueberry Cake
- Lemon Blueberry Cobbler
- Lemon Brownies
- Lemon Bars
- Lemon Blueberry Bread