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–+ servings
A close up of lemon berry blondies arranged in rows on a sheet of parchment paper. the front bottom corner blondie has been rotated slightly and has a bite taken out of it.

lemon berry blondies

Rebecca
Use your favorite fresh or frozen berries to enjoy these lemon berry blondies year-round.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 9 blondies

Equipment

Ingredients
  

  • 113 grams unsalted butter (8 TBSP, softened)
  • 156 grams sugar (¾ cup)
  • 1 large egg (room temp)
  • 1 tsp vanilla
  • ½ tsp salt
  • zest of ½ a lemon
  • 120 grams flour (1 cup)
  • 1 cup fresh or frozen berries (see notes)
  • juice from ½ a lemon (for the berries)
  • 1 tsp sugar (for the berries)

Instructions

  • Preheat oven to 350°F. Grease or parchment line and grease an 8x8" or 9x9" square baking pan.
  • Beat the butter and sugar with an electric mixer at medium speed for 2-3 minutes until light and fluffy.
  • Scrape down the sides of the bowl. Then, with the mixer running at low speed add the egg, vanilla, salt, and lemon zest. Increase speed to medium-high and beat an additional 2-3 minutes until glossy, airy, and smooth.
    Scrape down the sides of the bowl as needed, and when finished.
  • Add flour all at once, then mix the batter at low speed, just until combined.
  • In a small bowl, toss berries with 1 tsp sugar, and juice from ½ a lemon. Mash with a fork or muddler to help the berries break down. (If you want whole berries or larger berry bits, don't mash them too much.)
  • Add the berry mixture to the blondie batter. For a marbled effect, stir minimally with a spatula. For a more consistently pink-colored blondie, mix until no streaks remain.
  • Pour batter into prepared baking pan and bake for 20-25 minutes. Check at 20 minutes — blondies are better slightly under baked than over baked.
    The center should still be a bit jiggly when you take them out of the oven; they will continue to bake as they cool.
  • Remove blondies from oven and cool completely in the pan on a wire rack before slicing and serving.

Notes

  • For frozen berries: You can work with berries right out of the freezer, but depending on what kind of berries you use you may want to let them defrost a little first. Cut them as small or as big as you want (or leave them whole!), but if you want to mash them up, I've found slightly defrosted berries are great for mashing without completely losing their structure.
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