Description
Strawberry Lemon Blondies are delightful pink bars that combine the sweet and tart flavors of strawberries and lemon, featuring a soft, melt-in-your-mouth texture. Perfect for spring, Easter, or any occasion where a fruity, fresh dessert is appreciated.
Ingredients
Scale
Blondies
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Glaze
- 1 cup powdered sugar, sifted
- 1 Tbsp strawberry puree (about 2 large strawberries)
- About 1 Tbsp lemon juice, or enough to thin the glaze to spreadable consistency
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the blondies.
- Prepare the Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal of the blondies. This step is optional but recommended for ease of glazing and slicing later.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature unsalted butter and sugar until the mixture is fluffy and light in texture.
- Add Egg: Beat in the large egg until fully incorporated into the butter and sugar mixture.
- Add Lemon Juice: Beat in the fresh squeezed lemon juice. It might not fully blend in, which is normal and adds to the flavor.
- Mix Dry Ingredients: Whisk together the all purpose flour, baking powder, and salt in a separate bowl. Then gradually add this to the wet ingredients, mixing until no dry flour remains.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to break them up too much.
- Transfer to Pan: Spread the thick batter evenly into your prepared baking pan using an offset spatula for a smooth, even surface.
- Bake: Bake the blondies for 30 to 35 minutes until the edges start turning golden and the center feels set. A toothpick inserted in the middle should come out moist but not wet. Avoid overbaking to keep them moist and tender.
- Cool: Remove from oven and place the pan on a wire rack to cool completely before glazing.
- Prepare Strawberry Puree: Trim and puree about 2 large strawberries using a small food processor, then strain through a fine strainer to yield 1 tablespoon of smooth puree.
- Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, strawberry puree, and lemon juice until the glaze is smooth and free of lumps. Adjust the glaze thickness by adding more sugar if too thin, or more lemon juice if too thick.
- Glaze the Blondies: Spread the prepared glaze evenly over the cooled blondies. Allow the glaze to set before slicing and serving.
Notes
- Measure flour properly by fluffing it first, then scooping with a cup, and leveling without compacting for accuracy.
- If you prefer to skip the strawberry puree in the glaze, lemon juice alone works well, but avoid using strawberry jam as it can make the glaze too sweet.
- Test the glaze consistency by spooning a bit onto the blondies; add more sugar if it soaks in too quickly or more liquid if it is too thick.
- Try experimenting with other berries or fruits like rhubarb, blueberries, or raspberries for a different twist, or use a combination like strawberries and rhubarb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: baking, blondies, dessert, easter, easy, lemon, Mother’s Day, recipe, spring, strawberries, valentines day
