Raspberry Lemon Blondies (Printable View)

Soft, chewy squares loaded with fresh raspberries and bright lemon, finished with a tangy glaze for a vibrant summer treat.

# Ingredient List:

→ Blondie Base

01 - 1 cup unsalted butter, melted
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - Zest of 2 lemons
06 - 1/4 cup freshly squeezed lemon juice
07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 cup fresh raspberries

→ Lemon Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon finely grated lemon zest

# How to Make It:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, whisk melted butter and granulated sugar until smooth. Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
03 - In a separate bowl, whisk together flour, baking powder, and salt.
04 - Gradually fold dry ingredients into the wet mixture until just incorporated. Do not overmix.
05 - Gently fold in raspberries, being careful not to crush them.
06 - Spread batter evenly into prepared pan and smooth top. Bake for 28-32 minutes until edges are golden and a toothpick inserted in center comes out with moist crumbs. Do not overbake.
07 - Allow blondies to cool completely in the pan on a wire rack.
08 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
09 - Drizzle glaze evenly over cooled blondies. Let set for at least 10 minutes, then cut into 16 squares and serve.

# Expert Suggestions:

01 -
  • The tart berries cut through the sweet blondie base in the most perfect way, so every bite feels balanced instead of sugar heavy
  • These come together in one bowl with zero fancy techniques, but they look like something from a bakery case
  • The lemon glaze is optional but honestly transforms them from great to cant stop eating them straight from the pan
02 -
  • Overbaking is the enemy of good blondies, so pull them from the oven when they still look slightly underdone in the center
  • The glaze must go onto completely cooled blondies or it will melt into a thin glaze instead of staying white and pretty on top
  • Room temperature blondies have the best texture, so let them sit out for about 30 minutes before serving if you have stored them in the fridge
03 -
  • Clean and dry your raspberries really well before folding them in, as any water on the berries will create blue streaks in the batter
  • Let the glaze sit for about 5 minutes after whisking, as the flour in the powdered sugar needs time to hydrate and reach the right consistency

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