Strawberry Lemon Blondies
Delicious Strawberry Lemon Blondies are sweetly tart, pretty in pink bars that melt in your mouth, perfect for spring celebrations.
Equipment
- 9x9 square baking pan
- parchment paper
Ingredients
blondies
- 1 cup unsalted butter at room temperature
- ¾ cup sugar
- 1 large egg
- ¼ cup fresh squeezed lemon juice
- 2 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup diced fresh strawberries
glaze
- 1 cup powdered sugar sifted, measure out your sugar *before* sifting
- 1 tablespoon strawberry puree you'll need about 2 large strawberries
- 1 tablespoon lemon juice or just enough to thin the glaze to a spreadable consistency
Instructions
Preparation
- 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.
- 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 diced strawberries. 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. Let cool on a rack.
- Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice 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
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 ensure an accurate amount. If you don't want to bother with the strawberry puree for the icing, just use lemon juice. I don't recommend using strawberry jam because it would be too sweet combined with the sugar.
Nutrition
Serving: 1sliceCalories: 319kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 54mgSodium: 105mgPotassium: 79mgFiber: 1gSugar: 23gVitamin A: 493IUVitamin C: 10mgCalcium: 21mgIron: 1mg
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