If you have been following me on Instagram or this blog, you might have noticed that I don’t post a lot of dessert recipes. I haven’t been much of a baker recently, which is weird because about 5 years ago I was baking cakes and cupcakes non-stop.

In the past years, I barely crave any sweets. I always opt for savoury when it comes to pastries and most often skip dessert at a restaurant. Usually, the only time I find myself baking is in the summer, using fresh & in-season berries.

Previously I posted about my Double Berry Scones, which were delicious. It seems like a lot of you enjoyed them as well. Since it is the best season for fresh berries, I just had to make another recipe using them. Blueberries are gorgeous right now at the farmers market, so it could not be more perfect to make these Blueberry & Lemon Blondies.

INGREDIENTS:

  • 1/2 cup of butter, at room temperature

  • 3/4 cup of sugar

  • 2 1/4 cups of flour

  • 1 egg

  • 1/2 tsp of baking powder

  • 1/2 tsp of salt

  • 1 cup of blueberries

  • 1 tbsp of lemon zest

  • juice of 1 lemon

  • 1 tbsp of vanilla

DIRECTIONS:

  1. Preheat oven to 350F, then lines a 9-inch square baking dish with reusable pan liners or parchment paper. This makes it so easy to pull out and cut when cooled.

  2. In a large mixing bowl (or stand mixer), mix butter and sugar until well combined. Add the egg, lemon juice, zest and mix again.

  3. In a separate bowl; add the flour, baking powder, and salt. Whisk to get all the dry ingredients combined.

  4. Slowly add the dry ingredients to the mixing bowl with the wet ingredients. Keep mixing so that all of the flour is well incorporated.

  5. Add in your cup of Blueberries and mix for an additional minute or so to combine.

  6. Spread the mixture into your baking dish and bake for 30 minutes, or just until the top starts turning golden. You want to texture to still be moist, so make sure to not overbake.

  7. Once ready, take them out of the oven and let them cool before pulling out and cutting.

These are amazingly fresh but will keep up to 5 days in an airtight container.


Similar Posts