Strawberry Lemon Blondies
Looking for a new take on the classic blondie? This strawberry lemon blondie recipe is the perfect take for a refreshing summer dessert.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 18-24 bars 1x
- Category: Dessert
- Method: oven
- Cuisine: American
Ingredients
Scale
- 1 cup butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup lemon juice
- 2 1/4 cups all purpose flour or high quality gluten-free flour mix
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
for the icing:
- 1 cup powdered sugar
- 2 strawberries
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 350º
- Whisk together flour, baking powder, and salt, and set aside
- Melt butter, and beat in sugar for 1 minute
- Beat in egg, then lemon juice
- Add flour mixture and fold in until fully incorporated
- Fold in diced strawberries
- Grease a baking dish. For thicker blondies, use an 8×8 inch square, for thinner, use 8×11 or 9×13.
- Spread batter evenly in baking dish and place in center of oven
- For for 25 minutes for thinner blondies, and 30 minutes for thicker blondies, just until the edges start to turn golden
- Remove from oven and let cool
- While blondies are cooling, get the icing ingredients together
- Destem the strawberries and dice or puree them. You can use a potato masher to kind of muddle the strawberries so you have some chunks, but also some juice to flavor and color your icing
- Add remaining icing ingredients, and stir until incorporated
- If icing is too thin, add more powdered sugar. Likewise, if it’s too thick, add lemon juice or water
- Remove cooled blondies from pan and top with icing
- Enjoy!