Strawberry Lemon Blondies

5 from 5 votes

Strawberry Lemon Blondies have a sweetly tart twist from the traditional treat. This from scratch recipe is quick and easy to make and bakes into a deliciously beautiful dessert that's full of fresh flavor.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 484kcal

Author: Jennifer Fishkind

Ingredients

Blondie:

1 cup (2 sticks) salted butter softened
1 cup granulated white sugar
1 large egg
3 tbsp lemon juice (~ 1 large lemon)
1 tbsp lemon zest
2⅓ cups all-purpose flour spooned and leveled
¼ tsp baking soda
1¼ cup diced fresh strawberries

Glaze:

1½ cups powdered sugar
2 tbsp lemon juice (~ 1 medium sized lemon)
1 tbsp strawberry jam

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9x9 inch baking pan with parchment paper.
In a large bowl using a hand or stand mixer, beat the salted butter and granulated white sugar together until fully combined and creamy, about 30 seconds.
Beat in the large egg, lemon juice, and lemon zest until fully incorporated.
Mix the all-purpose flour and baking soda into the wet ingredients. Beat until just combined but do not overbeat.
Fold in the diced strawberries until just combined. The batter will be thick.
Pour the batter into the prepared baking pan and bake in the oven for 45-50 minutes or until a toothpick comes out clean 1 inch from the edge.
In the meantime, make the glaze by whisking the powdered sugar, lemon juice, and strawberry jam together in a small bowl until fully combined.
Let the blondies cool completely before pouring the glaze on top.
Give the glaze about 10 minutes to set before cutting into squares and serving.

Notes

Storage:

To Store: These blondies must be stored in the refrigerator because of they contain fresh fruit. Store them in an airtight container for 4-5 days.
To Freeze: To freeze these blondies, wrap them well and store in the freezer for 3-4 months.

Tips:

Be careful not to over bake these blondies. You want them to be dense and chewy. If you over bake them they can become dry.
Make sure the blondies are completely cool before you add the glaze. If they’re warm, the glaze will melt.
I used a 9×9-inch baking dish because I like a thick, dense crumb to my dessert bars. However, you could use a 9×13-inch baking dish, but the blondies will be thinner and the baking time will be less.
If you don’t have any parchment paper, feel free to use cooking spray. This blondie doesn’t stick to the baking dish too much, so it should be easy to get out. However, do be careful when getting the blondies out, because they may break apart.

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