Blueberry Lemon Blondies

$- 1 cup unsalted butter, melted - 1 ½ cups brown sugar, packed - 2 large eggs - 2 cups all-purpose flour - ½ cup white chocolate chips - Zest of 1 large lemon - 1 cup fresh or frozen blueberries 1. Preheat your oven to 350°F (180°C). 2. Line a 9x13 inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps lift the blondies out later. 1. In a large bowl, whisk the melted butter and brown sugar together until smooth. 2. Add the eggs one at a time. Mix well after each one. Then add the vanilla extract. 3. In another bowl, whisk together the baking powder, baking soda, salt, and flour. 4. Slowly add the dry mix to the wet mix. Stir until just combined. Be careful not to over-mix. 5. Gently fold in the lemon zest, blueberries, and white chocolate chips if you’re using them. 1. Pour the batter into your prepared pan. Spread it out evenly. 2. Bake for 25-30 minutes. The edges should be golden and the center set. 3. To check doneness, insert a toothpick in the center. It should come out with a few moist crumbs. For the complete details, check the Full Recipe. To get the best texture in your blueberry lemon blondies, avoid over-mixing. When you combine the wet and dry ingredients, mix just until you see no flour. This keeps the blondies light and chewy. Cooling them properly is key too. After baking, let them sit in the pan for 15 minutes. Then, lift them out using the parchment paper. Place them on a wire rack to cool completely. This helps them set and makes cutting easier. Presentation matters. Serve your blondies on a bright platter. Dust them with powdered sugar for a sweet touch. Add a small bowl of fresh blueberries and lemon wedges next to them. This adds color and makes the dish pop. Pair these blondies with a refreshing drink. I recommend iced tea or lemonade. The tartness of the drinks balances the sweet blondies perfectly. Enjoying them this way elevates your dessert experience! Want to mix things up? You can add nuts or spices. Chopped walnuts or pecans give a nice crunch. A pinch of cinnamon can add warmth and depth to the flavor. You can also swap the blueberries. Try raspberries or diced strawberries for a different fruity twist. Each fruit brings its own unique taste to the blondies. If you need gluten-free options, use almond flour instead of all-purpose flour. It works well and keeps the blondies moist. For vegan adjustments, replace the eggs. Use flax eggs by mixing ground flaxseed with water. This swap keeps the blondies delicious while meeting dietary needs. To keep your Blueberry Lemon Blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. You can keep them at room temperature for 2 to 3 days. For a longer shelf life, refrigerate them. In the fridge, they stay good for up to a week. Just let them come to room temperature before serving for the best taste. If you want to save your blondies for later, freezing is your best option. Cut the blondies into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. To enjoy, thaw them in the fridge overnight or at room temperature for a few hours. This method helps keep their flavor and texture intact. To check if your blondies are done, look for golden edges. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. If it comes out clean, they might be overbaked. Keep a close eye on them during the last few minutes of baking. Yes, you can use frozen blueberries! Just add them straight from the freezer without thawing. They may make your batter a bit wetter, but the taste will still be great. If you want, you can toss them in a bit of flour before adding. This helps keep them from sinking to the bottom. To make dairy-free Blueberry Lemon Blondies, swap out the unsalted butter for a dairy-free butter alternative. You can also use applesauce or coconut oil as a substitute. Check your white chocolate chips for dairy content, or skip them altogether. Your blondies will still be tasty! {{image_2}} You now know how to make delicious Blueberry Lemon Blondies. We discussed key ingredients and optional add-ins for flavor. You learned step-by-step how to prep, mix, and bake these treats. I shared tips for perfect texture and serving ideas. You can also explore variations for dietary needs. Storage advice helps keep your blondies fresh. With this knowledge, your baking will impress family and friends. Enjoy making these tasty treats, and don’t forget to experiment!$

Indulge in the delightful taste of Berry Zesty Lemon Blondies! This easy recipe combines buttery goodness with fresh blueberries and a hint of lemon zest for a refreshing twist. Perfect for any occasion, these blondies are simple to make and sure to impress. Click through to discover how to bake these mouthwatering treats and elevate your dessert game. Your dessert table will thank you!

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Ingredients

1 cup unsalted butter, melted

1 ½ cups brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups all-purpose flour

Zest of 1 large lemon

1 cup fresh blueberries (or frozen, if unavailable)

½ cup white chocolate chips (optional)

Instructions

Preheat your oven to 350°F (180°C) and line a 9x13 inch baking pan with parchment paper, leaving a bit of an overhang to help lift the blondies out later.

In a large mixing bowl, whisk together the melted butter and brown sugar until well combined and smooth.

Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gradually add this dry mixture to the wet mixture, stirring until just combined. Avoid over-mixing.

Gently fold in the lemon zest, fresh blueberries, and white chocolate chips (if using) until evenly distributed.

Pour the blondie batter into the prepared baking pan, spreading it evenly with a spatula.

Bake in the preheated oven for about 25-30 minutes or until the edges are golden and the center is set. A toothpick inserted in the center should come out with a few moist crumbs – not wet batter.

Allow the blondies to cool in the pan for about 15 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely before slicing into squares.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12-16 squares

- Presentation Tips: Serve the blondies on a decorative platter, dusted with powdered sugar, and accompanied by a small bowl of fresh blueberries and a few lemon wedges for a pop of color.