Raspberry Lemon Blondies
Raspberry lemon blondies are the brightly flavored bars with a gorgeous pink glaze you'll be making all summer long!
Servings: 12
Equipment
- 9x9 square baking pan
- parchment paper for easy removal optional
Ingredients
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 fresh or frozen raspberries
glaze
- 1 cup powdered sugar, sifted, measure out your sugar before sifting.
- 1/2 cup raspberries
- 1 Tbsp lemon juice, or just enough to thin the glaze to a spreadable consistency
Instructions
- Preheat the oven to 350F.
- Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
- Cream the butter and sugar until fluffy. Beat in the egg and remember to scrape down the sides of the bowl as you go so everything gets evenly incorporated.
- When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
- Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
- Gently fold in the raspberries, trying your best not to break them up.* Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
- Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out, but be aware that different ovens bake differently, and your baking time may differ from mine.
- Let the blondies cool on a rack before you glaze them.
make the glaze
- Puree the berries and lemon juice in a small food processor. Strain the puree through a fine mesh strainer, working to get all the juice through leaving just the seeds. You want 1 ½ - 2 tablespoons of puree.
- Stir together the sugar, and puree until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Notes
* If you like you can par-freeze your raspberries while you preheat your oven and make your batter. This will firm them up and help keep them whole when you fold into your batter.
- When you measure out the flour, first fluff the flour, then scoop it with your cup, and then level it without compacting it. This method helps insure an accurate amount.
- If you don't want to bother with the raspberry puree for the icing, just use lemon juice. I don't recommend using raspberry jam because it would be too sweet combined with the sugar.
- Do a little test before glazing your blondies. Spoon a bit of glaze on the blondies and see how it does...if it soaks right in it is too thin you can add more sugar. If it's too thick you can thin it down with more puree or lemon juice.
- For a variation, try this with blueberries, blackberries, or black raspberries. You could also use a combination of strawberries and rhubarb.
Nutrition
Calories: 323 kcal · Carbohydrates: 43 g · Protein: 3 g · Fat: 16 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 56 mg · Sodium: 106 mg · Potassium: 82 mg · Fiber: 2 g · Sugar: 23 g · Vitamin A: 501 IU · Vitamin C: 6 mg · Calcium: 22 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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