Easy Lemon Blueberry Blondies

These lemon blueberry blondies are for people who want dessert now, not in three hours after their sourdough starter has signed a lease. We’re talking chewy, buttery blondie base, lemon zest doing the most, and blueberries popping like tiny confetti because we’re festive and also cannot be trusted around a stand mixer. The edges are crisp, the middle is soft, and yes, I will be drizzling a lazy lemon glaze over the top because subtlety is for salads. If you’ve ever wanted a bakery treat that screams summer without actually requiring you to leave the house, this is it.

Last time I made these, my husband “helped” by reading the recipe out loud like we were hosting a cooking show for an audience of one very unimpressed cat. He also grabbed a 9×13 pan for a recipe that clearly said 8×8—so the bars came out as thin as my patience at bedtime. The kids insisted on “gently” folding in the blueberries, which looked a lot like kneading dough and a little like blueberry crime scene. Did we still eat the entire pan? Absolutely. Did anyone wait for them to cool? Absolutely not.

Time-Saving Hacks

– Microwave the butter until mostly melted, then stir to finish. We’re not writing love letters to a saucepan.
– Zest the lemon directly over the bowl so you catch the oils and save a dish. Also because I can’t find the cutting board.
– Use frozen blueberries straight from the bag—don’t thaw unless blueberry lava is your kink.
– Line the pan with a parchment sling so you can lift the whole blondie out and feel like a baking wizard.
– Measure the sugar in the same cup you used for flour. We live on the edge.
– No time for glaze? Dust with powdered sugar and call it minimalist chic.

Serving Ideas

– With coffee for breakfast, because cake before 10 a.m. is self-care.
– With iced tea on the porch, while pretending your to-do list doesn’t exist.
– With vanilla ice cream if you’re feeling dramatic (I always am).
– Serve with wine if the kids drove you nuts. Pair notes: “It’s wine. It pairs with survival.”
– Keep it simple: plate, fork, peace and quiet. Optional: hide one piece behind the broccoli.

What to Serve It With

– A brunch board: bacon, soft scrambled eggs, a bowl of strawberries so it feels balanced.
– Lemon yogurt and granola for a “parfait situation” that sounds healthier than it is.
– A salty snack on the side (kettle chips, hi) because sweet + salty = unstoppable.
– Post-dinner: espresso and the last five minutes of a show you’ve been trying to finish since April.

✔Tips & Mistakes

– Don’t overmix. Stir just until the flour disappears, then stop like you saw a ghost.
– Toss blueberries with a teaspoon of flour before folding to help prevent sinking.
– If using frozen berries, keep them frozen and fold gently to avoid tie-dye batter.
– Let the melted butter cool to warm before adding eggs, unless scrambled egg blondies sound fun.
– Bake until the edges are set and the center has a slight jiggle; a few moist crumbs on a tester is perfect.
– Cool before glazing so it doesn’t slip-slide right off. I know. I hate waiting, too.
– Pan matters: 8×8 = thick and gooey; 9×9 = a bit thinner with crispier edges. Both delicious.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 2 days in an airtight container.
– Fridge: up to 5 days. Warm a square in the microwave for 10–15 seconds if you like it soft.
– Freezer: wrap individual squares and freeze up to 2 months. Thaw at room temp or just eat it cold like a rebel.
– Keep glaze separate if you’re freezing for a prettier finish later.

✔Variations and Substitutions

– Swap blueberries for raspberries or blackberries. Mixed berries = chaos, but cute.
– Add white chocolate chips for extra sweetness or chopped almonds for crunch.
– Brown the butter first for a nutty vibe. Fancy without effort—my favorite genre.
– Citrus swap: lime or orange zest if lemons are hiding.
– Gluten-free 1:1 baking flour works great—just don’t overbake.
– Dairy-free butter or coconut oil also works; flavor shifts a bit but still delicious.
– Sugar ↔ honey or maple: reduce by a couple tablespoons and bake a smidge longer.
– Add poppy seeds because lemon + poppy is classic and also pretty.
– Skip the glaze and call it “deconstructed.” It still counts.

Easy Lemon Blueberry Blondies

Chewy, lemony blondies studded with juicy blueberries and finished with a bright lemon glaze. One bowl, 40 minutes, no mixer.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter melted and cooled
• ▢ 1 cup granulated sugar
• ▢ 2 large egg room temperature
• ▢ 1 tsp vanilla extract
• ▢ 1 tbsp lemon zest from 1–2 lemons
• ▢ 2 tbsp lemon juice freshly squeezed
• ▢ 1.25 cup all-purpose flour for batter
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 1 cup fresh blueberries pat dry if washed
• ▢ 1 tsp all-purpose flour for tossing blueberries
• ▢ 1 sheet parchment paper for lining an 8x8 inch pan
• ▢ 0.75 cup powdered sugar for glaze
• ▢ 1.5 tbsp lemon juice for glaze; add more to thin
• ▢ 0.5 tsp lemon zest optional, for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
• Toss blueberries with 1 tsp flour to lightly coat; set aside.
• In a large bowl, whisk melted butter and granulated sugar until glossy and combined, about 30 seconds.
• Whisk in eggs one at a time until smooth, then whisk in vanilla, lemon zest, and lemon juice.
• Add flour, baking powder, and salt to the bowl. Fold with a spatula just until no dry streaks remain; do not overmix.
• Gently fold in the coated blueberries. Spread batter evenly into the prepared pan.
• Bake 24–28 minutes, until edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
• Cool in the pan for 20 minutes. Whisk powdered sugar with lemon juice (and optional zest) until smooth; drizzle over blondies. Let glaze set, then lift out and cut into 16 squares.

Notes

For thicker bars, bake in a 9x5 inch loaf pan and extend bake time slightly. Frozen blueberries work—do not thaw; toss with flour and add 2 minutes to bake time. Avoid overmixing to keep the crumb tender.