Description
Delight in the sweet and tangy flavors of these Blackberry Blondies, featuring a moist lemon-infused base studded with juicy blackberries, topped with a luscious homemade blackberry glaze. Perfectly balanced with a hint of citrus, these blondies make a refreshing twist on a classic dessert, ideal for summer gatherings or an everyday treat.
Ingredients
Blondies
- 1 cup unsalted butter, at room temperature (2 sticks)
- 3/4 cup sugar
- 2 large eggs
- 2/3 cup fresh squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blackberries, fresh or frozen, chopped
Glaze
- 1 cup blackberries, fresh or frozen
- 2 tablespoons sugar
- 2 tablespoons fresh squeezed lemon juice
- 1 cup powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper or generously spray it with cooking spray to prevent sticking.
- Cream butter and sugar: In a mixing bowl, beat together the unsalted butter and 3/4 cup sugar until the mixture becomes light and fluffy, ensuring there are no large lumps.
- Add eggs: Incorporate the two large eggs one at a time, mixing well after each addition to create a smooth batter.
- Add lemon juice: Pour in the fresh squeezed lemon juice and combine thoroughly to infuse the batter with citrus flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in blackberries: Carefully fold in the chopped blackberries to evenly distribute them throughout the batter without crushing them.
- Transfer batter to pan: Using a rubber spatula, spread the batter evenly into the prepared baking pan, smoothing the surface.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The blondies are done when the edges are slightly browned and a toothpick inserted in the center comes out clean.
- Cool blondies: Remove from oven and allow the blondies to cool completely in the pan, approximately 1 hour, which ensures easier glazing.
- Prepare glaze: In a small saucepan, combine 1 cup blackberries, 2 tablespoons sugar, and 2 tablespoons lemon juice. Bring to a boil, then reduce heat and simmer for 2-3 minutes until the sugar dissolves and blackberries begin to break down.
- Process berry mixture: Transfer the blueberry mixture to a food processor or blender and puree until smooth. Pass the puree through a fine mesh sieve to remove seeds.
- Mix glaze: In a small bowl, place 1 cup powdered sugar. Gradually add the strained blackberry puree tablespoon by tablespoon, mixing until the glaze is smooth and reaches your desired consistency.
- Glaze blondies: Spread the glaze evenly over the cooled blondies using a spatula or knife.
- Serve: Slice into 12 squares and serve. Store any leftovers in an airtight container.
Notes
- Use fresh or frozen blackberries as per availability; thaw frozen before use.
- Make sure the butter is at room temperature for easier creaming with sugar.
- Do not overmix the batter after adding flour to maintain a tender texture.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more berry puree for thinness.
- These blondies can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a vegan version, substitute butter with vegan margarine and eggs with flax eggs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
