Description
Sweet strawberry lemon blondies blend tangy citrus with luscious berry notes in a buttery, melt-in-mouth dessert. Summer’s most elegant treat promises pure happiness with each sublime, fruity square you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, at room temperature
- 1 cup diced fresh strawberries
- ¾ cup sugar
- 1 large egg
Liquid Ingredients:
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon (15 ml) strawberry puree
- Lemon juice (about 1 tablespoon or 15 ml), as needed for consistency
Seasoning and Binding Ingredients:
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar, sifted
Instructions
- Warm the oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, creating slight overhangs to facilitate easy removal of the blondies.
- Using an electric mixer, whip softened butter and granulated sugar until light and airy, creating a creamy texture.
- Mix in the egg thoroughly, then incorporate fresh lemon juice, blending until the mixture becomes uniform and slightly glossy.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt, ensuring no lumps remain.
- Gently fold the dry ingredients into the wet mixture, stirring with minimal strokes to maintain a tender crumb structure.
- Carefully incorporate freshly diced strawberries into the batter, distributing them evenly without crushing the fruit.
- Smoothly transfer the batter into the prepared pan, using a silicone spatula to create an even surface.
- Bake for 28-34 minutes, watching for golden edges and a slightly firm center. A toothpick should emerge with a few moist crumbs when inserted.
- Allow the blondies to cool completely within the pan, placed on a wire cooling rack.
- Create the glaze by pureeing fresh strawberries and straining to remove seeds, yielding a smooth, vibrant liquid.
- Whisk powdered sugar with strawberry puree and fresh lemon juice, adjusting consistency to achieve a silky, spreadable glaze.
- Once the blondies have cooled, generously drizzle the strawberry-lemon glaze across the surface, allowing it to set for 15-20 minutes before cutting into squares.
Notes
- Cool blondies completely to room temperature, preventing glaze from melting and ensuring perfect texture.
- Strain strawberry puree through fine-mesh sieve, removing seeds for silky smooth glaze consistency.
- Mix powdered sugar gradually with strawberry puree and lemon juice, whisking until glossy and drizzle-ready.
- Fold fresh strawberry pieces gently into batter, distributing fruit evenly without crushing delicate chunks.
- Check blondies with toothpick test, looking for moist crumbs that indicate perfect bakery-style tenderness.
- Prepare parchment paper sling in baking pan, creating easy lifting and clean removal of finished dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg