Raspberry Lemon Blondies (Print Page)
Soft, chewy squares loaded with fresh raspberries and bright lemon essence, finished with a tangy citrus glaze.
# What You Need:
→ Blondie Base
01 - 1 cup (225 g) unsalted butter, melted
02 - 1 1/4 cups (250 g) granulated sugar
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - Zest of 2 lemons
06 - 1/4 cup (60 ml) freshly squeezed lemon juice
07 - 2 cups (250 g) all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 cup (125 g) fresh raspberries
→ Lemon Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2–3 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon finely grated lemon zest
# Directions:
01 - Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
05 - Gently fold in the raspberries, being careful not to crush them too much.
06 - Spread the batter evenly into the prepared pan and smooth the top. Bake for 28–32 minutes, or until the edges are just golden and a toothpick inserted in the center comes out with a few 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 the glaze evenly over cooled blondies. Let set for at least 10 minutes, then cut into 16 squares and serve.
# Expert Tips:
01 -
- The tart berries cut through the buttery sweetness in the most perfect way
- That lemon glaze turns a simple bar into something that feels fancy but takes minutes
02 -
- Overbaking is the enemy here pull them out when a toothpick comes out with moist crumbs not clean
- Frozen raspberries work but do not thaw them first or they will release too much water into the batter
03 -
- Room temperature ingredients prevent the melted butter from seizing when you add the eggs
- Tap the pan against the counter twice before baking to release any air bubbles