These moist, golden Blueberry Blondies are made with lemon, a hint of cardamom and a generous cup of blueberries. They’re finished with the a simple lemon icing and the recipe couldn’t be easier or more delicious!
THESE BLUEBERRY BLONDIES ARE:
- Gooey: Just as blondies should be!
- Buttery: The butter adds a rich teture and delicious flavor.
- Delicious: Thesy are both indulgent and fresh tasting!
- Easy to make: No mixer required!
MORE DELICIOUS BLONDIE RECIPES
These flavorful coconut butterscotch blondies were the first blondie recipe on my site. I love blondies so much that I had to try them with blueberries!
I’ve since made these chocolatey banana bread blondies and these flavorful strawberry blondies topped with white chocolate!
WHAT IS THE DIFFERENCE BETWEEN A BROWNIE AND A BLONDIE?
- Blondies are mostly homemade. This article from delish.com points out the interesting fact that blondies are almost always homemade. It’s true! You almost never see boxed blondie mixes!
- Blondies aren’t as chocolatey. While I sometimes like to add chocolate to my blondies, brownies definitely have a more chocolatey base than blondies.
- Blondies are made with brown sugar. Brown sugar gives blondies their distinct molasses flavor and chewy texture!
BAKING WITH BLUEBERRIES
Blueberries are definitely the star of this recipe and who doesn’t love baking with blueberries?! They’re juicy, delicious and just lovely to bite into!
For more delicious blueberry bakes, these tender Lemon Blueberry Baked Donuts are not to be missed. These Lemon Blueberry Muffins are as close to bakery style as I’ve come with any muffin so far! I also highly recommend this delicious Blueberry Lemon Ricotta Pound Cake and this rustic and delectable Blueberry Mascarpone Tart!
HOW TO MAKE BLUEBERRY LEMON BLONDIES
- Preheat oven to 350 F. Line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
- In a medium sized bowl, stir together the flour, baking powder, cardamom and salt. Set aside.
- In a large bowl, whisk the melted butter with the brown sugar until combined. Add the vanilla, lemon zest and the egg and whisk to combine. Fold in the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries.
- Pour the batter into the baking pan and bake 30-33 minutes.
- Allow blondies to cool before topping them with icing.
EASY LEMON ICING
These blondies are delicious plain, but youll love the added sweetness of this easy lemon icing. It also brings out all the lemon flavor inside the bars!
This tart, sweet icing is the same icing I used for both my Roasted Strawberry Crumb Bars and Sour Cream Lemon Cookies! They’re so delicious and so are these donuts!
HOW TO MAKE THIS SIMPLE LEMON ICING
To make the icing, stir together some powdered sugar, lemon juice and zest until smooth.
HOW DO YOU DRIZZLE ICING ON THESE BLONDIES?
- Use a spoon to just drizzle the icing over the cooled bars.
- If you prefer your icing on the thicker side and find that the spoon doesn’t drizzle the icing the way you’d like, try a sandwich bag. Just scoop or pour the icing into a little bag and snip a little corner. Use the bag to pipe/drizzle the icing over the bars.
Warm, tender, sweet and moist, these blueberry blondies are proof that fruit goes well with blondies. Make them when you’re craving something fruity, gooey and delicious!
Blueberry Blondies
Ingredients
- 1 cup plus 1 tablespoon flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 1 large egg
- 1 1/2 teaspoon vanilla
- 2 teaspoons lemon zest
- 1 cup blueberries
FOR THE LEMON ICING
- 1 1/4 cups powdered sugar sifted, plus more if needed to thicken
- 1 1/4 tablespoons lemon juice
- zest of 1/2 lemon
Instructions
- Preheat oven to 350 degrees F and line an 8 x 8 inch square pan with enough parchment paper to create an overhang of at least two inches on two sides.
- In a medium sized bowl, stir together the flour, baking powder, cardamom and salt. Set aside.
- In a large bowl, whisk the melted butter with the brown sugar until combined. Add the vanilla, lemon zest and the egg and whisk to combine. With a spatula, fold in the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries.
- Pour the batter into the baking pan and smooth the top with an offset spatula.
- Bake for 30-33 minutes or until a toothpick comes out clean or with just a few crumbs when inserted in the center of the blondies. Place the pan on a wire rack and allow blondies to cool completely in the pan.
FOR THE LEMON ICING
- In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine. Add additional powdered sugar as needed to thicken the icing.
Martin
Easy to make with the kids. Nice balance with the blueberries and lemon. Very moist and delicious. Loved making and eating them!
Lisa
My husband and I love these! I try to bake “healthy” when possible so used 1/2 cup of Truvia brown sugar blend to cut some calories and used 1/2 cup of unbleached white flour (plus the extra tablespoon) and 1/2 cup whole grain white flour. This gave the blondies a more dense texture and by the look of them once baked, I was afraid they would be dry but they weren’t! I did not have cardamon so substituted 1/4 tsp cinnamon mixed with 1/4 tsp allspice. I don’t like a lot of sweet icing/frosting so I used a simple glaze of 1 tbsp melted butter with 1 tbsp lemon juice (no zest) and 1/2 cup of Truvia confectioner’s sugar. These were delicious and kept very well on the countertop for several days.
Natalie
Hey Lisa,
I’m so happy you and your husband love these blondies!! Thank you so much for making them and for sharing your recipe notes! Those sound like great healthy alternatives 🙂 Thanks for taking the time to comment. Have an amazing week! XO Natalie
Sue
These look luscious. Could I use frozen wild blueberries? Should I do anything specific with them, since they’re frozen?
Natalie
Hi Sue! Sorry it took me a couple days to get back to you! I haven’t made these with frozen blueberries yet, so unfortunately can’t say for sure whether it’s best to to thaw and drain them or add them while still frozen. I’m sure you can use frozen wild blueberries, but can’t say for sure the best way without testing them in this recipe. I’m sorry I can’t be more helpful. Please let me know if you try them! Have a great weekend 🙂 Natalie
Barbara Ward
I had to make these what with two of my favorite ingredients in the recipe-lemon zest and blueberries! I was not disappointed. So very delicious!
Natalie
Hi Barb! Fantastic! So happy you enjoyed these blueberry blondies. Thanks so much for making them! xo Natalie
Jenny
Made these Bluberry blondies this morning ! And are already gone
Thanks for the recipe. Purely delicious
Natalie
Hey Jenny!
Thanks so much for making these! So happy you enjoyed them and great sign that they disappeared so quickly! Have an awesome week XO Natalie
Barbara Briggs Ward
I just had to make these Blueberry Blondies since the recipe featured some of my favorite ingredients and the photos were so enticing. The results were so very delicious. My family loved them!
Natalie
Hi there! Happy you enjoyed these blondies and that they were a hit with the family! Have a fantastic week!
Barbara Briggs Ward
So blueberry Delicious!
Joseph
Simply delicious and a must try.
Natalie
Thank you Joseph! So happy you enjoyed them and yes they’re definitely a must try! 🙂
Jennessa
Hi, I just wanted to ask a question about your blueberry blondies. When you talked about the icing, you said it helped to bring out the flavor of the lemon inside the bars, but I dont see there being any lemon added to the blondie batter. What did you mean by that? I think putting some lemon in the batter would be a yummy thing. How would you go about doing that? Thanks for your time.
Jennessa Frengle
Natalie
Hi Jennessa thanks so much for noticing that! You are right, the lemon was missing from the recipe. Sorry for that inconvenience. The blondie batter should have 2 teaspoons of lemon zest in it. I just updated it so it’s now there in the recipe. Also, you’re right-the lemon in the batter is definitely yummy 🙂 Thanks again! -Natalie