Description
These Strawberry Lemon Blondies are a delightful twist on classic blondies, combining the bright freshness of lemon zest and juice with juicy diced strawberries baked into a buttery, sweet batter. Perfect for a spring or summer dessert, they offer a moist, tender crumb with a subtle tang and bursts of fruit in every bite.
Ingredients
Scale
Blondie Batter
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 cups (190g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Fruit
- 1 cup (150g) diced fresh strawberries
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- Mix wet ingredients and sugars: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix well until fully combined and smooth.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until everything is well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix dry into wet: Gradually add the dry ingredients to the butter and sugar mixture, stirring just until combined. Be careful not to overmix to keep the blondies tender.
- Fold in strawberries: Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter without breaking them down.
- Transfer batter to pan: Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
- Bake blondies: Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and cut: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out and cut into squares.
- Optional finishing touch: If desired, dust the top with powdered sugar before serving for a sweet decorative finish.
Notes
- Make sure not to overmix after adding flour to keep the blondies tender and moist.
- Fresh strawberries give the best flavor; avoid overly ripe berries to prevent excess moisture.
- Use parchment paper to easily lift blondies out of the pan without sticking.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies can be served warm or chilled depending on preference.
