Irresistible Lemon Blueberry Blondies with Cream Cheese Icing: Your New Favorite Summer Treat
Prepare to be enchanted by these incredible Lemon Blueberry Blondies with Icing! Far from your average dessert bar, these blondies are a vibrant, sun-kissed twist on the classic chocolate chip blondie, bursting with zesty lemon flavor and sweet, juicy blueberries. Each bite offers a delightful balance of tangy lemon and sweet fruit, all crowned with a luscious, tart lemon cream cheese glaze. This recipe is more than just a dessert; it’s a celebration of summer flavors, perfect for any occasion. Whether you’re a seasoned baker or just starting out, these easy-to-make blueberry blondies are destined to become a staple in your recipe collection, guaranteeing smiles with every square.
Why You’ll Adore This Lemon Blueberry Blondie Recipe
These lemon blueberry blondies aren’t just delicious; they’re incredibly versatile and perfect for brightening up any day. Here’s why this recipe deserves a permanent spot in your baking rotation:
- Endlessly Adaptable: This easy blondie recipe serves as a fantastic base for all your creative baking experiments. While blueberries and lemon are a match made in heaven, feel free to substitute other fresh berries like raspberries or blackberries, or even add your favorite chopped nuts for an extra layer of crunch and flavor. For another delightful fruity variation, be sure to try our Raspberry and White Chocolate Blondies!
- The Ultimate Warm-Weather Treat: The bright, fruity flavors of lemon and blueberry make these bars an ideal dessert for sunny days and outdoor gatherings. They’re refreshingly tart and sweet, a perfect contrast to heavier, richer desserts, and absolutely hit the spot when you’re craving something light yet satisfying.
- Perfectly Portable: Planning a picnic, beach trip, or potluck? These blueberry lemon blondies are incredibly easy to transport, making them a hassle-free addition to any event. Simply cut them into squares, pack them in an airtight container, and you’re ready to share some homemade deliciousness wherever you go.
- Enjoy Year-Round: Don’t let the season dictate your cravings! This recipe graciously accommodates both fresh and frozen blueberries, meaning you can whip up a batch of these delightful blondies any time of the year. If using frozen, there’s no need to thaw, making the prep even simpler. Just like our beloved Blueberry Cake Donuts, these blondies bring berry goodness to your kitchen year-round.
Craving more irresistible blueberry recipes? Explore these:
- Glazed Blueberry Cake Donuts
- Blueberry Cream Pie Jars
- Spiced Blueberry Pie
- White Chocolate Blueberry Muffins
Essential Ingredients for Perfect Lemon Blueberry Blondies
Creating these vibrant lemon blueberry blondies requires a few simple, high-quality ingredients that work together to produce their incredible flavor and texture. Here’s a closer look at what you’ll need and why each component is crucial:
- Unsalted Butter: The foundation of any great blondie, unsalted butter is key to achieving that perfectly moist, chewy texture and rich flavor. Be sure to measure it precisely, melt it, and allow it to cool slightly before incorporating it with other ingredients. This crucial step prevents the egg from cooking prematurely when added.
- Granulated Sugar: Provides the classic sweetness and helps create the soft, dense texture characteristic of blondies.
- Lemon Zest: This is where the magic happens for that bright, tangy lemon flavor! Freshly zested lemon is incorporated into both the blondie batter and the sweet, tart cream cheese icing, ensuring a harmonious burst of citrus that perfectly complements the blueberries. You’ll typically need the zest from 1 to 2 medium-sized, thoroughly washed lemons.
- Large Egg: Acts as a binder and contributes to the fudgy texture of the blondies. Ensure your egg is at room temperature for optimal mixing and a smoother batter.
- Vanilla Extract: A touch of vanilla enhances all the other flavors, adding a warm, aromatic depth that rounds out the bright lemon and sweet blueberries.
- All-Purpose Flour: The primary dry ingredient, providing structure to the blondies. For the best results, we recommend weighing your flour in grams (g) with a food scale or using the spoon-and-level method to avoid over-measuring, which can lead to dry blondies.
- Baking Powder & Salt: Baking powder gives the blondies a slight lift, while salt balances the sweetness and enhances all the flavors.
- Blueberries: The undisputed star of this recipe! You can use either fresh or frozen blueberries. If opting for fresh berries, handle them gently during mixing to prevent them from bursting too early. If using frozen blueberries, there’s no need to thaw them; they can be added directly to the mixture.
- Softened Cream Cheese (for Icing): Essential for creating that irresistibly creamy and tangy lemon cream cheese frosting. Ensure it’s properly softened to achieve a smooth, lump-free glaze.
- Powdered Sugar (for Icing): Provides the sweetness and fine texture needed for a smooth, pourable glaze.
- Milk (for Icing): Used to adjust the consistency of the icing, allowing you to achieve your desired drizzle-able thickness.
For precise ingredient measurements, please refer to the detailed recipe card below.
Unlock New Flavors: Creative Substitutions & Variations
While these lemon blueberry blondies are perfect as is, they also serve as a fantastic canvas for culinary creativity. Don’t hesitate to experiment with these delicious ideas:
- Raspberry Rose Blondies: For a sophisticated floral twist, simply swap out the blueberries for fresh raspberries and introduce ¼ teaspoon of rose water in place of the vanilla extract. The combination is wonderfully fragrant and elegant.
- White Chocolate Indulgence: If you’re craving an even richer and sweeter treat, fold in ½ cup of white chocolate chips to the blondie batter. The creamy white chocolate melts beautifully, adding another layer of sweetness and texture that pairs wonderfully with the tart lemon and blueberries.
- Birthday Cake Blondies: Transform these into a festive delight by omitting the lemon zest entirely. Instead, stir ½ cup of colorful rainbow sprinkles into the blondie base and sprinkle a few more over the top of the glaze for a fun, celebratory look and flavor.
- Nutty Crunch: Add some texture by folding in ½ cup of chopped pecans, walnuts, or almonds along with the blueberries. Toasting the nuts beforehand will enhance their flavor even further.
- Mixed Berry Blondies: Don’t limit yourself to just blueberries! Combine equal parts of small diced strawberries, raspberries, and blueberries for a vibrant mixed berry blondie bar that truly celebrates summer.
We encourage you to experiment and make this recipe your own! If you try any exciting substitutions or variations, please share your results in the comments below – we’d love to hear how it turned out!
Kitchen Tools You’ll Need
This blueberry blondie recipe is straightforward and doesn’t require any fancy gadgets. You likely already have most of these simple tools in your kitchen, ensuring a smooth baking experience:
- Mixing Bowls: You’ll need at least two – one for wet ingredients and one for dry.
- 8×8 inch Square Baking Pan: The ideal size for creating perfectly thick and chewy blondies.
- Parchment Paper or Aluminum Foil: Essential for lining your baking pan. This makes it incredibly easy to lift the blondies out once cooled and ensures no sticking.
- A Microplane or Zester: Indispensable for efficiently grating the fine, flavorful zest from your lemons without including the bitter white pith.
- Whisk: For combining ingredients smoothly.
- Spatula: For folding ingredients and spreading batter evenly.
- Wire Cooling Rack: Crucial for allowing your blondies to cool completely and evenly, preventing them from becoming soggy.
Step-by-Step Guide: How to Make Lemon Blueberry Blondies
Get ready to bake some utterly delicious lemon blueberry blondies! Follow these simple steps for a perfect batch every time.
Step 1: Prepare the Wet Ingredients. In a medium-sized mixing bowl, combine the granulated sugar and fresh lemon zest. Rub them together with your fingers for a minute or two to release the fragrant lemon oils. Then, pour in the slightly cooled melted butter and whisk vigorously until the mixture is thoroughly combined and has cooled to room temperature. This step is crucial for an even texture and preventing the egg from scrambling. Finally, whisk in the room temperature large egg and vanilla extract until fully incorporated and smooth.
Step 2: Combine Dry Ingredients & Blueberries. In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening agent is evenly distributed. Add the fresh or frozen blueberries to this dry mixture and gently toss them until they are lightly coated with flour. This coating helps prevent the blueberries from sinking to the bottom of your blondies during baking, ensuring even distribution.
Step 3: Combine Batter and Bake. Gradually fold the dry blueberry-coated ingredients into the wet ingredients. Mix just until no streaks of flour remain; overmixing can lead to tough blondies. Gently spread the thick blondie batter into an even layer in your prepared 8×8 inch baking pan (lined with parchment paper or greased foil). Bake in a preheated oven at 350°F (177°C) for approximately 25-30 minutes, or until the edges are golden brown and the center appears mostly set. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Once baked, place the pan on a wire rack and allow the blondies to cool completely before icing.
Step 4: Prepare and Drizzle the Icing. While the blondies cool, prepare your delightful lemon cream cheese icing. In a separate small bowl, combine the powdered sugar, softened cream cheese, a touch more lemon zest, and milk. Whisk until the mixture is completely smooth and free of lumps. If it’s too thick, add a tiny bit more milk; if too thin, a bit more powdered sugar. Once the blondies are completely cool, evenly drizzle the creamy lemon icing over the top. Allow the icing a few minutes to set before slicing and serving. Enjoy your homemade lemon blueberry blondies!
Baking Secrets: Expert Tips for Perfect Blondies
Achieving bakery-quality blondies is easier than you think with these expert tips:
- Temperature Matters (Butter & Egg): It is absolutely essential to allow your melted butter to cool slightly (to about room temperature, not hot) before you mix in the egg. Adding an egg to hot butter can scramble it, leading to an undesirable texture in your blondies. Continuously whisking the butter with the sugar helps to bring its temperature down more quickly. A simple test: touch the outside of the bowl; it should feel lukewarm or room temperature, not warm or hot.
- Prevent Blueberry Sinking: To ensure your delicious blueberries are beautifully distributed throughout your blondies and don’t all sink to the bottom of the pan, lightly toss them with a tablespoon or two of your dry flour mixture before folding them into the wet ingredients. This creates a thin barrier that helps them suspend in the batter during baking.
- The Parchment Paper Sling: For effortless removal and clean cuts, line your baking pan with parchment paper or greased aluminum foil, leaving a 2-3 inch overhang on at least two opposite sides. This overhang acts as a “parchment sling,” allowing you to easily lift the entire slab of cooled blondies out of the pan before slicing. This method ensures pristine edges and no broken bars!
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined and no streaks of flour are visible. Overmixing develops the gluten in the flour, which can lead to tough, dense blondies instead of the desired soft and chewy texture.
- Cool Completely Before Icing: Resist the urge to ice your blondies while they are still warm. The warm blondies will cause the cream cheese icing to melt and run, creating a messy rather than a beautifully glazed finish. Patience is key for a picture-perfect top.
- Zest Smart: When zesting your lemons, make sure to only grate the bright yellow outer layer, avoiding the white pith underneath. The pith is bitter and can impart an unpleasant taste to your blondies. A microplane zester is the best tool for this job.
Frequently Asked Questions About Blondies
Have questions about blondies? We’ve got answers!
The core difference between a blondie and a brownie lies in their primary flavor profile. Both are dense, chewy bar cookies, but brownies are characterized by their rich chocolate flavor, typically derived from melted chocolate, cocoa powder, or both in the batter. Blondies, on the other hand, do not contain chocolate as a main ingredient in the batter. Instead, they get their distinctive butterscotch-like flavor from brown sugar (though this recipe uses granulated sugar for a brighter lemon flavor) and often include vanilla, nuts, or other mix-ins like white chocolate or fruit, as seen in these lemon blueberry blondies.
While blondies should definitely be moist and chewy, and often have a dense, fudgy center, they should not be overtly gooey or runny. The center should be set but soft, perhaps with a slight tenderness. Over-baking can lead to dry, cakey blondies, while under-baking might result in a raw or too-gooey center. When testing for doneness, a toothpick inserted into the center should come out with moist crumbs, not wet batter. This indicates a perfectly baked, fudgy blondie.
Lemon zest is the vibrant, outermost yellow layer of a lemon’s peel. This colorful part contains concentrated essential oils that are packed with intense lemon flavor and aroma. It’s different from the white pith underneath, which is bitter and should be avoided. To obtain zest, you typically use a microplane zester or a fine grater, gently grating just the yellow part after thoroughly washing and drying your lemon. Lemon zest is a powerful flavor enhancer in both sweet and savory dishes, providing a bright, fresh citrus note without adding excess liquid or sourness.
While both come from lemons, lemon zest and lemon juice provide different flavor profiles. Lemon zest offers a bright, concentrated lemon aroma and flavor from its oils without adding much liquid or acidity. Lemon juice provides a tart, acidic taste and adds moisture. For this recipe, the zest is crucial for infusing the blondies with a pure lemon flavor without altering the delicate moisture balance of the batter. Substituting juice for zest will change the texture and result in a much tarter, possibly less balanced flavor.
If your blueberries sank, it’s likely because they weren’t adequately coated in flour or were too heavy for the batter consistency. Tossing them in a tablespoon or two of the dry flour mixture before adding them to the batter creates a light coating that helps them adhere to the batter and prevents them from sinking during baking. Ensure your batter isn’t too thin, as a very thin batter will also allow heavier ingredients like blueberries to sink more easily.
Storing Your Delicious Lemon Blueberry Blondies
Proper storage ensures your lemon blueberry blondies remain fresh and delightful for as long as possible. Here are the best practices:
Room Temperature (Un-iced Blondies): If your blondies are un-iced, you can store them in an airtight container on your kitchen counter for up to 5 days. Ensure they are completely cooled before storing to prevent condensation, which can make them soggy.
Refrigerator (Iced Blondies): For blondies with the lemon cream cheese icing, or if you simply prefer them chilled, store them in an airtight container in the refrigerator for up to 1 week. The cream cheese in the icing requires refrigeration.
Freezer (Un-iced Blondies for Longer Storage): To enjoy these blondies even longer, you can freeze the cooled, baked blondies *before* adding the icing. Wrap them tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. They will keep well for up to 2 months. When you’re ready to indulge, simply bring the blondies to room temperature on the counter or gently warm them slightly, then prepare and drizzle the fresh icing over the top.
More Delicious Recipes You’ll Love
If you enjoyed these lemon blueberry blondies, be sure to explore more delightful recipes from our kitchen!
- Raspberry and White Chocolate Blondies
- Glazed Blueberry Cake Donuts
- White Chocolate and Blueberry Muffins
- Easy Raspberry Cream Cheese Danish Recipe
Did you try this recipe?
We’d love to hear your thoughts! Let us know what you thought by leaving a comment below and sharing your creations on Instagram, Facebook, & Pinterest! Tag us so we can see your beautiful bakes!
Thank you for baking with us!
-Kayla
📖 Recipe Card
Lemon Blueberry Blondies with Icing
Kayla Burton
Pin Recipe
Equipment
- 8 inch square pan
- Parchment paper or aluminum foil recommended
- Mixing bowls
- Scale/measuring spoons
- Measuring cups
- Zester
- Whisk
- Spatula
- Wire cooling rack
Ingredients
Lemon Blueberry Blondies
- ¾ cup (150 g) granulated sugar
- 1 teaspoon lemon zest packed
- ½ cup (113.5 g) unsalted butter melted, warm
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour weighed in grams or spooned & leveled
- ½ teaspoon (2 g) baking powder
- ¼ teaspoon salt
- 1 cup blueberries fresh or frozen
Lemon Cream Cheese Icing (Optional)
- ½ cup (60 g) powdered sugar
- 1 teaspoon (4.93 g) cream cheese softened
- ¼ teaspoon lemon zest
- 1 tablespoon milk
Instructions
Lemon Blueberry Blondies
-
Preheat oven to 350°F/177°C. Line an 8×8 inch pan with parchment paper or foil, ensuring some overhang on the sides for easy lifting. If using only foil or baking directly in the pan, grease lightly with baking spray or butter.
-
In a large bowl, whisk together the granulated sugar, lemon zest (rubbing it into the sugar to release oils), and warm melted butter until the mixture is uniform and has cooled to room temperature (about 2-3 minutes of whisking). Stir in the room temperature egg and vanilla extract until thoroughly combined.
-
In a separate medium bowl, combine the all-purpose flour, baking powder, and salt. Add the blueberries (fresh or frozen, not thawed) and toss them gently to lightly coat them in the dry mixture.
-
Carefully fold the dry ingredients (with blueberries) into the wet ingredients using a spatula, mixing until just combined and no streaks of flour remain. Be careful not to overmix. Spread the thick batter evenly into the bottom of the prepared 8×8 inch pan.
-
Bake on the middle rack of your preheated oven for approximately 25-30 minutes, or until the edges are lightly golden brown and the center looks mostly set. A toothpick inserted into the center should come out with moist crumbs. Remove the pan from the oven and place it on a wire rack to cool completely. Once cool, use the parchment overhang to lift the blondies out of the pan.
Lemon Cream Cheese Icing (Optional)
-
While the blondies are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, softened cream cheese, ¼ teaspoon lemon zest, and 1 tablespoon milk until completely smooth and lump-free. Once the blondies are entirely cool, drizzle the icing generously over the top for an extra sweet and tangy finish! Allow the icing to set slightly before slicing and serving.
Save This Recipe! 💌
We’ll email this post to you, so you can come back to it later!
Notes
Storage: Unglazed blondies can be stored in an airtight container at room temperature for up to 5 days. Blondies with cream cheese icing should be stored in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze unglazed, cooled blondies in an airtight container for up to 2 months.
Carbohydrates: 21g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 1g
Cholesterol: 27mg
Sodium: 57mg
Potassium: 24mg
Fiber: 1g
Sugar: 14g
Vitamin A: 205IU
Vitamin C: 1mg
Calcium: 14mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.