Strawberry Lemon Blondies: A Bright and Fruity Twist on a Classic Treat

A Perfect Balance of Sweet, Tart, and Chewy

Strawberry Lemon Blondies are a delightful treat that combines the bright, citrusy flavor of lemon with the sweet juiciness of fresh strawberries. Unlike brownies, blondies are typically made without chocolate, allowing the other flavors to shine through. This recipe features a chewy, buttery base infused with lemon juice and zest, studded with fresh strawberries, and topped with a simple yet flavorful strawberry-lemon glaze. They’re a perfect dessert for spring and summer, but they’re delicious any time of year.

A Recipe That’s Perfect for Sharing (or Not!)

I first made these Strawberry Lemon Blondies for a summer picnic, and they were a huge hit. I wanted a dessert that was bright, flavorful, and easy to transport. These blondies were the perfect choice. The combination of the chewy blondie base, the fresh strawberries, and the tangy lemon glaze was irresistible. Everyone loved them, and I had several requests for the recipe. Since then, these blondies have become one of my go-to desserts for any occasion. They’re always a crowd-pleaser, and they’re so easy to make that I can whip them up in no time. I love that they’re a little bit different from the usual brownies or cookies, and they always add a touch of sunshine to any gathering.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of these blondies lies in the combination of fresh, flavorful ingredients. Here’s what you’ll need:

For the Blondies:

• Unsalted Butter (1 cup, at room temperature): Provides richness, tenderness, and flavor to the blondies.
  • Tip: Make sure the butter is softened to room temperature for proper creaming.
• Granulated Sugar (3/4 cup): Adds sweetness and contributes to the texture.
• Large Egg (1): Binds the ingredients together and adds richness.
• Fresh Lemon Juice (1/4 cup): Provides a bright, citrusy flavor that complements the strawberries.
• All-Purpose Flour (2 ¼ cups): The main structural component of the blondies.
  • Tip: Spoon and level the flour when measuring for accuracy.
• Baking Powder (½ teaspoon): The leavening agent that helps the blondies rise slightly and creates a tender texture.
• Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.
• Fresh Strawberries (1 cup, diced): The star of the show! They add bursts of juicy sweetness and a beautiful pop of color.

For the Glaze:

• Powdered Sugar (1 cup, sifted): The base of the glaze, providing sweetness and a smooth texture.
  • Tip: Sifting the powdered sugar before using it helps to prevent lumps in the glaze.
• Strawberry Puree (1 tablespoon): Adds a beautiful pink color and a fresh strawberry flavor to the glaze.
• Lemon Juice (about 1 tablespoon): Provides a tangy flavor that complements the strawberries and adds to the glaze consistency.
• Vanilla Extract (1 teaspoon): Enhances the flavor.

Essential Equipment: Tools for Blondie Baking Success

• 9-Inch Square Baking Pan: The perfect size for these blondies.
• Parchment Paper: Lining the pan with parchment paper prevents sticking and makes it easy to lift the blondies out for cutting.
• Mixing Bowls (Large and Small): For preparing the batter and the glaze.
• Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the batter.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For folding in the strawberries and scraping down the sides of the bowl.
• Whisk: For combining the dry ingredients and making the glaze.
• Small Food Processor or Blender: For pureeing the strawberries for the glaze.
• Fine-Mesh Sieve: For straining the strawberry puree.

The Recipe: A Step-by-Step Guide to Strawberry Lemon Blondie Perfection

Ingredients with Measurements

Blondies:

• 1 cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 large egg
• ¼ cup fresh squeezed lemon juice
• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup diced fresh strawberries
• 1 teaspoon vanilla extract
• Ralladura de 1 limón

Glaze:

• 1 cup powdered sugar, sifted (measure out your sugar before sifting)
• 1 tablespoon strawberry puree (you’ll need about 2 large strawberries)
• Lemon juice, about 1 tablespoon, or just enough to thin the glaze to a spreadable consistency.

Detailed Instructions

1. Prepare the Oven and Baking Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides. This will make it easy to lift the blondies out of the pan after they’ve cooled.
   • Tip: You can also lightly grease the pan with butter or non-stick cooking spray, but parchment paper is highly recommended for easy removal.

2. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Together: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

3. Cream Together Butter and Sugar: Creating a Light and Fluffy Base

1. Combine Butter and Sugar: In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

4. Incorporate Egg: Adding Richness and Moisture

1. Add Egg: Add the egg to the creamed butter and sugar mixture. Beat well until fully incorporated.

5. Add Lemon Juice: Infusing with Citrus Flavor

1. Add Lemon Juice: Add the ¼ cup of fresh lemon juice and the zest of one lemon to the batter, mix. The mixture may look slightly curdled at this point, but that’s okay.

6. Gradually Add Dry Ingredients: Bringing the Batter Together

1. Combine: With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in tough blondies.

7. Fold in Strawberries: Adding Bursts of Freshness

1. Add Strawberries: Gently fold in the diced fresh strawberries using a rubber spatula until they are evenly distributed throughout the batter.

8. Bake to Perfection: Achieving a Chewy, Golden-Brown Treat

1. Pour Batter into Pan: Pour the batter into the prepared 9-inch square baking pan and spread it evenly with a spatula.
2. Bake: Bake in the preheated oven for 30-35 minutes.
   • Check for Doneness: The blondies are done when the edges are starting to turn golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
   • Tip: Don’t overbake, or the blondies will be dry.

9. Cool and Glaze: Adding the Finishing Touches

1. Cool Completely: Let the blondies cool completely in the pan on a wire rack. This is important for the texture and to prevent them from crumbling when you cut them.
2. Prepare Glaze (While Cooling): While the blondies are cooling, make the glaze. Trim a few strawberries for the glaze. Puree them in a small food processor or blender.
3. Strain Puree: Strain the puree through a small strainer to get 1 tablespoon of smooth puree.
4. Whisk Glaze Ingredients: In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon of strawberry puree, and about 1 tablespoon of lemon juice until smooth.
   • Adjust Consistency: If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice, a little at a time, until it reaches a spreadable consistency.
5. Spread Glaze: Once the blondies are completely cool, spread the glaze evenly over the top.
6. Set: Let the glaze set.

10. Slice and Serve: Enjoying Your Homemade Creation

1. Lift Out of Pan: Use the overhanging parchment paper to carefully lift the cooled and glazed blondies out of the pan.
2. Slice: Place them on a cutting board and cut them into squares.
3. Serve: Serve and enjoy your Strawberry Lemon Blondies!

Troubleshooting Common Problems: Tips for Success

• Blondies Too Dry:
  • Problem: The blondies are dry and crumbly.
  • Solutions: Don’t overbake. Make sure you’re using the correct amount of liquid ingredients.
• Blondies Too Cakey:
  • Problem: The blondies have a cake-like texture instead of being chewy.
  • Solutions: Don’t overmix the batter after adding the flour.
• Strawberries Sinking:
  • Problem: The strawberries sink to the bottom of the blondies.
  • Solutions: Try tossing the strawberries with a tablespoon of flour before folding them into the batter.
• Glaze Too Runny/Thick:
  • Problem: The glaze is too thin or too thick.
  • Solutions: To thin the glaze, add more lemon juice, ½ teaspoon at a time. To thicken it, add more powdered sugar, 1 tablespoon at a time.

Tips and Variations: Customize Your Strawberry Lemon Blondies

• Other Berries: Substitute raspberries, blueberries, or blackberries for the strawberries.
• Citrus Swap: Use orange zest and juice instead of lemon for a different citrus flavor.
• Add Nuts: Incorporate ½ cup of chopped walnuts or pecans into the batter for added texture and flavor.
• White Chocolate Chips: Add ½ cup of white chocolate chips to the batter for extra sweetness and creaminess.
• Cream Cheese Frosting: Instead of a glaze, top the cooled blondies with a cream cheese frosting.

Serving Suggestions: A Versatile Treat for Any Occasion

• Dessert: Serve these blondies as a delicious and refreshing dessert.
• Afternoon Tea: Perfect for enjoying with a cup of tea in the afternoon.
• Brunch: A delightful addition to a brunch spread.
• Potlucks and Parties: These blondies are easy to transport and are always a crowd-pleaser.
• Bake Sales: A popular item, with great flavor.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Milk: A cold glass of milk is a classic pairing for blondies.
  • Coffee: The bitterness of coffee balances the sweetness of the blondies.
  • Tea: A light and fragrant tea, such as Earl Grey or a berry-flavored tea, complements the flavors.
  • Lemonade: Enhances the lemon flavor in the blondies.
• Sides:
  • Ice Cream: Serve warm with a scoop of vanilla or strawberry ice cream for an extra special treat.
  • Whipped Cream: A dollop of homemade whipped cream adds a touch of lightness.
  • Fresh Fruit: A bowl of fresh berries provides a refreshing contrast.

Nutritional Information: A Sweet Treat in Moderation

Per serving (1 blondie, approximate, will vary based on size and specific ingredients): Calories: 280-320, Fat: 12-16g, Carbohydrates: 40-45g, Protein: 3-4g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Strawberry Lemon Blondie Questions Answered

• Q: Can I make these ahead of time?
  • A: Yes, you can bake the blondies a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator. Add the glaze just before serving.
• Q: How do I store leftovers?
  • A: Store leftover blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Q: Can I freeze these blondies?
  • A: Yes, you can freeze the baked and cooled blondies (without the glaze) for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before glazing and serving.
• Q: Can I use frozen strawberries instead of fresh?
  • A: Yes, you can use frozen strawberries. Thaw them completely and drain off any excess liquid before dicing and adding them to the batter.
• Q: Can I use a different type of fruit?
  • A: Absolutely! Raspberries, blueberries, blackberries, or even chopped peaches would be delicious substitutes.
• Q: What if I don’t have a 9-inch square pan?
  • A: You can use an 8×8 inch pan, but the blondies will be thicker and may require a slightly longer baking time. You could also use a 9×13 inch pan, but they will be thinner.
• Q: Can I make these without the glaze?
  • A: Yes, the glaze is optional. The blondies are delicious on their own.
• Q: Can I add nuts to these blondies?
  • A: Yes, ½ cup of chopped walnuts or pecans would be a great addition.
• Q: Can I make these gluten-free?
  • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different.
• Q: Can I make these vegan?
  • A: You would need to use vegan substitutes for butter and eggs. There are many vegan butter and egg substitutes available on the market. The results may vary in texture and flavor.
• Q: How can I make the lemon flavor more intense?
  • A: Use more lemon zest, and you can also add a teaspoon of lemon extract to the batter.
• Q: Can I double this recipe?
• A: Yes, this recipe can be easily doubled. You will likely need to use two pans, or bake in batches.