Raspberry Lemon Blondies

The first time I made these blondies, my kitchen smelled like someone had squeezed sunshine into every corner. Fresh raspberries were tumbling out of every farmers market basket that weekend, and I could not resist tossing a handful into the buttery blondie batter just to see what would happen. When they came out of the oven, those ruby berries had created these gorgeous streaks of pink throughout the golden bars, like little edible sunsets.

I brought a batch to my book club last summer, and we spent the first ten minutes just taking pictures instead of discussing the book. Someone asked if I had spent all afternoon making them, which still makes me laugh because I threw everything together while my coffee was still hot. Now whenever raspberries go on sale, my friends start texting to ask if blondies are happening soon.

Ingredients

• Unsalted butter: Melt it completely and let it cool slightly so it does not cook the eggs when you mix everything together
• Granulated sugar: This creates that signature crackly top on blondies, so do not swap it for brown sugar unless you want a different texture
• Eggs: Room temperature eggs incorporate better into the batter, so take them out while you preheat the oven
• Vanilla extract: Pure vanilla makes a huge difference here since lemon and vanilla are such a classic pairing
• Lemon zest: Zest your lemons before juicing them, and really press into the peel to get those aromatic oils
• Fresh lemon juice: About two large lemons should give you enough for both the batter and the glaze
• All purpose flour: Spoon the flour into your measuring cup and level it off rather than scooping directly, which packs it down
• Fresh raspberries: Gently rinse and dry them thoroughly so excess water does not make the blondies soggy

Instructions

Prep your pan and heat the oven:

Line an 8x8 inch baking pan with parchment paper, letting the paper hang over two opposite sides so you can lift the whole batch out later like a handle. Preheat your oven to 350°F and move the rack to the center position.

Whisk the butter and sugar:

Pour the melted butter into a large bowl and add the granulated sugar. Whisk for about two minutes until the mixture looks smooth and glossy, which helps create that beautiful crackly top on the blondies.

Add the wet ingredients:

Crack in the eggs and add the vanilla, lemon zest, and lemon juice. Whisk until everything is combined and the mixture looks pale and creamy, about another minute of whisking.

Mix the dry ingredients:

In a separate bowl, combine the flour, baking powder, and salt. Give it a quick whisk so the baking powder gets evenly distributed throughout the flour.

Combine the batters:

Fold the dry ingredients into the wet mixture using a spatula, mixing just until you no longer see streaks of flour. The batter will be thick and that is exactly right.

Fold in the raspberries:

Gently add the raspberries and fold them in with just a few turns of the spatula. You want them distributed throughout but still mostly whole so you get those bursts of tartness in every bite.

Bake until just done:

Spread the batter evenly into your prepared pan and bake for 28 to 32 minutes. The edges should be barely golden and a toothpick in the center should come out with moist crumbs but not wet batter.

Make the glaze:

While the blondies cool completely, whisk together the powdered sugar, 2 tablespoons of lemon juice, and the lemon zest. Add more lemon juice one teaspoon at a time until the glaze pours easily off the whisk.

Glaze and slice:

Drizzle the glaze over the completely cooled blondies and let it set for about 10 minutes. Use the parchment paper overhang to lift them out of the pan, then cut into 16 squares with a sharp knife.

Save

My sister requested these for her baby shower, and seeing that platter of pink streaked bars on the dessert table made me realize how something so simple can feel so special. Every time someone took a bite and got that raspberry burst, their eyes would light up like they had discovered a secret treasure in the middle of all that lemon sweetness.

Getting The Texture Right

The key to blondies is that they should be slightly fudgy in the center with chewy edges, never cakey or dry. This is why the toothpick test is so important, you want to see those moist crumbs clinging to the tester. I have learned that different ovens run at different temperatures, so start checking at the 28 minute mark even if you have made these a dozen times before.

Swapping The Berries

While fresh raspberries are ideal here because they hold their shape better, frozen berries work in a pinch as long as you do not thaw them first. I have also used chopped strawberries and blueberries with great results. Just keep in mind that sweeter fruits like strawberries will make the final blondies taste less tart, so you might want to add a little extra lemon zest to balance everything out.

Making These Ahead

These blondies actually taste better the next day once the lemon flavor has had time to mingle with the buttery base. You can bake them up to two days in advance and store them in an airtight container at room temperature. Wait to add the glaze until a few hours before serving, though, since it can start to weep after sitting too long.

• Freeze unglazed blondies by wrapping the whole slab in plastic and foil for up to three months
• The glaze can be made ahead and stored in the fridge, then brought to room temperature and whisked again before drizzling
• If bringing these to a party, pack them in a single layer between parchment sheets so the glaze does not get smushed

Save

There is something about the combination of bright lemon and sweet raspberries that just makes people happy. I hope these become your go to treat for whenever you need a little sunshine on a plate.

Questions & Answers

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in this batter. Just don't thaw them before folding in, or they'll release too much moisture and make the blondies soggy.

→ How do I know when the blondies are done baking?

Insert a toothpick into the center—it should come out with a few moist crumbs, not completely clean. The edges should be just golden. Overbaking will dry them out.

→ Can I make these ahead of time?

Absolutely. Store them in an airtight container at room temperature for up to 3 days. You can also freeze unglazed blondies for up to 3 months and add the glaze after thawing.

→ What can I substitute for the lemon glaze?

You could use a vanilla buttercream, cream cheese frosting, or even a white chocolate drizzle. The glaze is optional—these blondies are delicious on their own.

→ Can I add mix-ins like white chocolate or nuts?

Definitely. Fold in ½ cup chopped white chocolate, toasted almonds, or pecans with the raspberries for extra texture and flavor contrast.