Print

Lemon Raspberry Blondies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

These Lemon Raspberry Blondies combine the bright, tangy flavor of fresh lemon with juicy raspberries folded into a tender, buttery blondie base. Topped with a smooth lemon-raspberry glaze, they offer a perfect balance of sweet and tart, making an irresistible dessert ideal for spring and summer gatherings.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 ¼ cups all-purpose flour (156g)
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Blondie Batter

  • 1 cup granulated sugar, divided (220g)
  • Zest of 2 lemons
  • 9 tablespoons unsalted butter (127g or 4 ½ oz), room temperature
  • 2 large eggs plus 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice (2oz)
  • 1 cup frozen raspberries (140g)

For Topping and Icing

  • 4 fresh or thawed raspberries for topping
  • 1 cup powdered sugar (120g)
  • 1 tablespoon lemon juice (plus more as needed for icing consistency)
  • 3–4 raspberries for icing

Instructions

  1. Prepare Pan: Preheat the oven to 350℉. Lightly coat an 8-inch square baking pan with vegetable cooking spray. Cut parchment paper to fit the pan with extra to create a sling on two opposite sides for easy removal. Fit the parchment in the pan in both directions and set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside until needed.
  3. Lemon Sugar Mixture: In a large mixing bowl, combine ¾ cup of the granulated sugar with the lemon zest. Using an electric mixer, beat for 4 to 5 minutes until the sugar is fragrant and has turned a bright yellow color, breaking down the zest.
  4. Add Butter and Eggs: Add the unsalted butter to the lemon sugar mixture and beat until light and fluffy. Add the eggs and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice. Beat on low speed just until incorporated. The batter may look broken, which is normal. Scrape down the bowl as needed and mix on low until blended.
  5. Combine Dry Ingredients: Gently fold the flour mixture into the wet batter using a rubber spatula until no streaks remain. Avoid overmixing to keep the batter tender.
  6. Fold in Raspberries: Gently fold in ¾ cup of the frozen raspberries carefully to avoid bleeding their color too much into the batter.
  7. Bake Blondies: Spread the batter evenly into the prepared pan. Top with the remaining frozen raspberries. Bake in the preheated oven for 40 to 50 minutes. A toothpick inserted in the center should come out with moist crumbs but no wet batter.
  8. Cool and Remove: Cool the blondies in the pan on a wire rack for at least 30 minutes. Use the parchment sling to lift the blondies out of the pan and transfer to a cutting board. Cut into 9 squares or desired portions.
  9. Make Icing: Using a fine mesh sieve set over a medium bowl, smash 3 or 4 raspberries and press through the sieve to remove seeds and pulp. Discard seeds.
  10. Mix Icing: Add powdered sugar and 1 tablespoon lemon juice to the raspberry juice. Whisk until smooth. Adjust the consistency by adding more lemon juice to thin or powdered sugar to thicken as desired.
  11. Glaze Blondies: Drizzle the icing over the cooled blondies and spread with a spatula or spoon to cover evenly. Allow the icing to set for a few minutes before serving.

Notes

  • Use room temperature eggs and butter for better mixing and an even batter.
  • Be gentle when folding in raspberries to prevent bleeding and keep the batter light.
  • If fresh raspberries are not available, frozen raspberries work well but do not thaw fully before folding in.
  • Adjust icing consistency for drizzling or spreading depending on preference.
  • Store blondies in an airtight container at room temperature up to 2 days or refrigerated up to 4 days.
  • For easier pan removal, ensure you have parchment paper flaps extending outside the pan sides.

Find it online: https://allcookedup.com/lemon-raspberry-blondies-recipe/