Easy Lemon Blueberry Blondies

If you love lemony brightness, tender buttery bars, and blueberries that pop like confetti in your mouth, these Easy Lemon Blueberry Blondies are basically happiness you can cut into squares. They’re the love child of a lemon bar and a blondie, but without the emotional baggage. They bake up cakey-chewy, tangy-sweet, and somehow fancy enough to bring to a party while still being forgiving if you forget to frost them. Try them because they’re fast, forgiving, and someday you’ll want a dessert that makes you look like you have your life together — even if you don’t.

My family’s involvement with this recipe is a sitcom episode I only half-consent to. Last time I made them, my husband tried to “help” by zesting the lemon and accidentally zested the lemon, my cutting board, and a section of the counter. The kids thought the batter needed “more blueberries” which translated into a blueberry avalanche that ruined my favorite shirt and created a sticky pawprint trail to the living room. I pretended to be mad, but I also pretended not to eat three warm blondies before dinner. Yes, this pan was too small. No, I won’t wash fewer dishes. We survived. We even took a family photo that only hinted at the chaos.

Time-Saving Hacks

– Use frozen blueberries. No rinsing, no squabbling with small fruit, just toss them in frozen and cut baking time by your dignity.
– Zest lemon directly over the mixing bowl so you don’t lose it to the countertop abyss. Also quicker cleanup.
– Swap a clean 9×13 pan for a smaller one if you want thicker blondies — if the batter overflows, blame me. I’ll laugh and offer napkins.
– Mix by hand with a whisk if you’re avoiding the dishwasher drama. Yes, it’s more work, but fewer gadgets to hide.
– Bake while you fold laundry. Multitasking like a mildly competent adult.

Serving Ideas

– With vanilla ice cream and a drizzle of honey, because dessert and dairy are practically best friends.
– Serve with coffee if it’s morning, wine if it’s been a long day, and cold milk for anyone under ten (or over 30 who refuses wine).
– Dust with powdered sugar and act like you planned every sweet garnish.
– Bring to potlucks and let strangers praise your domestic wizardry. Then say, “It’s from a recipe” and watch the disappointment.
– Keep it simple: one blondie, a napkin, and zero judgment about eating in silence.

What to Serve It With

– Coffee (black or suspiciously sweet).
– A scoop of vanilla or lemon gelato for that frantic “fancy” moment.
– Fresh berries if you’re trying to signal health to your Instagram followers.
– Sparkling wine if the kids drove you nuts and you deserve bubbles.

✔Tips & Mistakes

– Don’t overmix once the flour goes in. You want tender, not tough.
– If blueberries sink, toss them lightly in a tablespoon of flour before folding — yes, it’s a tiny cheat and completely acceptable.
– If the top browns too fast, tent with foil and finish baking. No one needs a charcoal top hiding a gooey inside.
– Pro tip: underbaking slightly makes for a fudgier blondie. Don’t panic. Embrace the chew.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 1–2 days in an airtight container if your kitchen isn’t an oven.
– Fridge: up to 5 days, though mine rarely survive that long.
– Freeze: cut into squares, freeze on a tray, then bag. Thaw at room temp or microwave for 10–15 seconds of bliss.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Gluten-free: use a 1:1 gluten-free flour mix. Beware texture differences but keep hope.
– Dairy-free: swap butter for coconut oil or a vegan butter. Slightly different vibe, same joy.
– Add-ins: white chocolate chips, lemon glaze, or a sprinkle of sea salt for drama.
– Less sweet: reduce sugar by 20% and pretend you’re on a dessert cleanse.

Frequently Asked Questions

Easy Lemon Blueberry Blondies

These Easy Lemon Blueberry Blondies are a delightful treat bursting with fresh blueberries and a zesty lemon flavor.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter
• ▢ 1.5 cups granulated sugar
• ▢ 3 large eggs
• ▢ 2 cups all-purpose flour
• ▢ 1 cup fresh blueberries Try to use fresh for best flavor
• ▢ 1 tablespoon lemon zest
• ▢ 0.5 cup powdered sugar For dusting

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
• In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
• Add in the eggs one at a time, mixing well after each addition.
• Gradually stir in flour, lemon zest, and blueberries until just combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25 minutes or until golden and a toothpick inserted comes out clean.
• Allow to cool before dusting with powdered sugar and cutting into squares.

Notes

Enjoy these blondies warm or cold, perfect for any occasion!