STRAWBERRY LEMON BLONDIES
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
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
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
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 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
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
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
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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LOW CARB KETO LEMON BLONDIES - NOSHIN' & NUM NUMS
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Cuisine AmericanTotal Time 30 minsCategory DessertCalories 80 per serving
- Preheat oven to 325 degrees. Grease and line an 8 x 8 baking pan with parchment paper, extending the sides over the edges of the pan for easy lift-out. Set aside.
- In a large mixing bowl, beat together butter and sweetener until light and fluffy, about 2-3 minutes. Gradually mix in eggs until incorporated. Stir in lemon juice, zest, salt, flours, and salt until combined.
- Spread batter into the prepared baking dish and smooth out the top. Bake for 20-25 minutes until the middle is set and top is lightly golden brown. Remove and cool completely before glazing.
- To make glaze: mix ingredients together in a small bowl. If the glaze is too thick, add 1 tsp more lemon juice until it reaches a spreadable consistency. Pour over top of the bars and smooth out with an offset spatula or butter knife. Let glaze set before slicing and serving.
LEMON BLONDIES - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (2)Total Time 45 minsEstimated Reading Time 4 minsCalories 119 per serving
- Cream butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment. Add eggs, vanilla, and lemon juice and beat until combined. Add lemon zest, baking powder, salt, and flour and mix.
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
- Bake for about 16-20 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before frosting.
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- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
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Category DessertTotal Time 50 minsEstimated Reading Time 5 mins
- Preheat oven to 350 degrees and line an 8x8 or 9x9 square baking pan with non-stick foil (this way you can lift the blondies right out of the pan and cut them). Set aside.
- With a standing mixer or hand mixer, whip heavy whipping cream and instant pudding (vanilla or white chocolate) until soft peaks begin to form.
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4.5/5 (62)Total Time 40 minsCategory DessertCalories 138 per serving
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8” x 8” pan with nonstick cooking spray.
- In stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula.
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4.4/5 (7)Category Brownies & FudgeCuisine DessertTotal Time 1 hr 10 mins
- Preheat oven to 175°c / 350°F. Prepare your baking dish. Use a non-stick spray on the dish so the parchment adheres to it. Line with parchment paper hanging over the sides and spray surface again. In a heat-proof bowl, melt the white chocolate in 1 minute intervals. Set aside to cool.
- Cream the butter and the sugar with a hand-held whisk. Add the vanilla, zest, vinegar and eggs, one at a time. Keep whisking until combined. Sift baking powder and flour into the mixture and fold, until everything is combined. Use a spatula to mix in the cooled white chocolate.
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4.5/5 (2)Category DessertsCuisine AmericanTotal Time 53 mins
- Preheat oven to 350 degrees F and line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
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- Pre-heat the oven to 350°F. Place a piece of parchment paper on the inside of an 8-inch square baking pan, letting the parchment paper extend an inch over two opposite edges of the pan. Smear a little butter in the corners of the pan to secure the parchment paper to the pan and then butter the two sides of the pan that are not covered with parchment.
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