Description
Buttery, tender blondies brightened with fresh strawberries and lemon, finished with a sweet-tart glaze.
Ingredients
1 cup unsalted butter at room temperature
3/4 cup sugar
1 large egg
1/4 cup fresh squeezed lemon juice
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup diced fresh strawberries
1 cup powdered sugar sifted
1 Tbsp strawberry puree (from about 2 large strawberries)
About 1 Tbsp lemon juice for glaze
Instructions
1. Preheat oven to 350F and line a 9-inch square baking pan with parchment paper.
2. Cream butter and sugar until fluffy.
3. Beat in the egg until well combined.
4. Beat in lemon juice (may not fully incorporate, that’s okay).
5. Whisk together flour, baking powder, and salt.
6. Mix dry ingredients into wet until no dry flour remains.
7. Fold in diced strawberries gently.
8. Spread mixture evenly in pan.
9. Bake 30–35 minutes until golden and center set (toothpick moist but not wet).
10. Cool completely in pan.
11. Puree and strain strawberries for 1 Tbsp puree.
12. Whisk powdered sugar, puree, and lemon juice until smooth glaze forms.
13. Adjust glaze consistency as needed.
14. Spread glaze on cooled blondies.
15. Let glaze set before slicing.
Notes
Use fresh strawberries, not frozen, for best texture.
Dice strawberries small for even distribution.
Do not over-bake; check at 30 minutes.
Cool completely before glazing to prevent glaze from melting.
Store loosely covered at room temperature.
Freeze: wrap cooled blondies tightly and freeze up to 1 month.
Variation ideas: use raspberries or blueberries.
Simple lemon glaze option: skip puree and use extra lemon juice.
For gluten-free: use Bob’s Red Mill or King Arthur gluten-free flour.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 319
- Sugar: 23g
- Sodium: 105mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 54mg