Sweet Strawberry Lemon Blondies (Print Version)
# Ingredients:
→ For the Blondies
01 -
1 cup unsalted butter, softened to room temperature
02 -
3/4 cup sugar
03 -
1 large egg
04 -
1/4 cup freshly squeezed lemon juice
05 -
2 1/4 cups all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon salt
08 -
1 cup fresh strawberries, diced
→ For the Pink Glaze
09 -
1 cup powdered sugar, sifted
10 -
1 tablespoon fresh strawberry puree (from 2 large strawberries)
11 -
About 1 tablespoon lemon juice, or as needed for consistency
# Instructions:
01 -
Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving some overhang for easy lifting later.
02 -
Beat the butter and sugar together until light and fluffy, then mix in the egg until well combined. Add the lemon juice - don't worry if it looks a bit curdled at this point!
03 -
Whisk together the flour, baking powder, and salt, then gently mix into your wet ingredients until just combined. Carefully fold in your diced strawberries.
04 -
Spread the thick batter evenly in your prepared pan (an offset spatula works great for this). Bake for 30-35 minutes until the edges are just turning golden and the center is set but still moist.
05 -
Puree fresh strawberries and strain to get 1 tablespoon of puree. Mix with sifted powdered sugar and enough lemon juice to make a spreadable glaze. Pour over cooled blondies and let set before cutting.
# Notes:
01 -
For perfectly measured flour, fluff it first, then scoop and level without packing
02 -
Try with blueberries, raspberries, or a strawberry-rhubarb combo for delicious variations
03 -
Test the glaze consistency on a small corner before glazing the entire batch