Lemon Blueberry Blondie Bars Recipes

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STRAWBERRY LEMON BLONDIES



Strawberry Lemon Blondies image

Strawberry Lemon Blondies ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.

Provided by Sue Moran

Categories     Dessert

Time 45m

Number Of Ingredients 11

1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
3/4 cup (164 grams) granulated sugar
1 large egg
1/4 cup (55 grams) fresh squeezed lemon juice
2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
1/2 tsp baking powder
1/2 tsp salt
1 cup (127 grams) diced fresh strawberries
1 cup (112 grams) unsifted weight powdered sugar, sifted
1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
lemon juice (about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency)

Steps:

  • Preheat the oven to 350F
  • Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
  • Cream the butter and sugar until fluffy. Beat in the egg.
  • When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
  • Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
  • Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
  • Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
  • Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
  • Spread the glaze over the cooled blondies. Let the glaze set before slicing.

Nutrition Facts : Calories 319 kcal, Carbohydrate 42 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 105 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

BLUEBERRY BLONDIES RECIPE BY TASTY



Blueberry Blondies Recipe by Tasty image

Bursting with blueberries in every bite, these blondies are sure to be a summer staple. Bake them for a bbq or take them on the go for a picnic in the park.

Provided by Betsy Carter

Categories     Desserts

Time 1h5m

Yield 9 blondies

Number Of Ingredients 9

nonstick cooking spray, for greasing
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups fresh blueberry, divided

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
  • Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
  • Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

BLUEBERRY LEMON BLONDIES



Blueberry Lemon Blondies image

Blueberry Lemon Blondies is a quick and easy recipe for a moist, sweet, and tangy, refreshing dessert. Made from scratch with a few simple ingredients and fresh blueberries, lemon juice, and zest, these blondies are crowd-pleasers.

Provided by Vera Z.

Categories     dessert

Time 35m

Yield 9

Number Of Ingredients 12

1 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter-room temperature
¾ cup sugar
Grated zest from 1 lemon
1 large egg-room temperature
¼ cup freshly squeezed lemon juice
1 cup fresh blueberries
1 cup powdered sugar-sifted
2 Tablespoon lemon juice
1 heaping Tablespoon frozen blueberries

Steps:

  • Preheat the oven to 350 F, line 8×8 inch baking dish with parchment paper, leaving a large overhang the sides so you can easily lift the blondes from the pan.
  • In a separate bowl, stir together flour, baking powder and salt, set aside.
  • Beat softened butter, sugar and lemon zest for 2 minutes. Add egg and mix to combine.
  • Next, add lemon juice and mix to combine. It won't come together completely, but that's OK.
  • Add flour mixture and mix until all combined well.
  • Finally, using a rubber spatula, gently fold in blueberries.
  • Spread the mixture in the prepared dish and bake 25-30 minutes, or until it's lightly golden brown on the edges and the center has set completely.
  • Cool to a room temperature
  • To make the glaze, in a food processor, pulse lemon juice and frozen blueberries (use frozen blueberries to get intense purple color). Strain the juice. Stir powdered sugar and 1 Tablespoon of the juice. Add more juice if needed. The glaze should be spreadable but not too runny. If it's too thin add more powdered sugar, and if it's too thick add more juice until reach desired consistency.
  • Spread over blondies and let harden, about 10 minutes, before serving.

LEMON-BLUEBERRY BLONDIE BARS



Lemon-Blueberry Blondie Bars image

Summer is a time to simply take it easy, and that's so much of what I love about this buttery blondie recipe. Not only does it capitalize on one of the most iconically refreshing summer flavor romances of all (lemon + blueberry forever), but it couldn't be simpler to whip up at a moment's notice. You may very well have every ingredient called for in your kitchen right now, and all you need is 25 hands-on minutes to pull these scrumptious lemon-blueberry bars together. P.S. If you happen to be a real citrus fanatic, consider doubling the glaze recipe for a more generous drizzle.

Provided by Darcy Lenz

Time 1h20m

Yield 9

Number Of Ingredients 13

¾ cup unsalted butter
2 ounces white chocolate, finely chopped
1 cup packed light brown sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup fresh blueberries
⅔ cup powdered sugar, sifted
4 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
  • Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
  • Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
  • To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.

Nutrition Facts : Calories 425.2 calories, Carbohydrate 61.2 g, Cholesterol 85.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 130.8 mg, Sugar 38.4 g

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