Dessertsbrokenovenbaking5.0
Lemon Blueberry Blondies with Icing
Lemon blueberry blondies are a refreshing fruity dessert with lemon cream cheese icing! They're quick, easy & perfect for any occasion!
👥 16 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Lemon Blueberry Blondies
2
Preheat oven to 350°F/177°C and line an 8x8 inch pan with parchment or foil, extending up and over the sides (if using foil or just the pan, grease lightly with baking spray or butter).
3
In a large bowl, whisk together the sugar, lemon zest and warm melted butter until the mixture is room temperature and homogenous (⏱️ 2-3 minutes). Stir in the egg and vanilla extract well.
lemon zest (packed)1 teaspoon¼ teaspoon lemon zestlarge egg (room temperature)1vanilla extract1 teaspoon
4
In a medium bowl, combine the flour, baking powder and salt. Toss in the blueberries to lightly coat them in the mixture.
blueberries (fresh or frozen)1 cup
5
Fold the dry ingredients into the wet ones and then carefully press the thick batter into the bottom of the prepared pan.
6
Bake on the middle rack until the edges are tan and the center looks mostly set (about ⏱️ 25-30 minutes). Let them cool in the pan and then lift them out by grabbing the sides of the parchment. Finish cooling on a wire rack.
7
Lemon Cream Cheese Icing (Optional)
cream cheese (softened)1 teaspoon
8
In a small bowl, whisk together the powdered sugar, cream cheese, lemon zest and milk until smooth. Drizzle on top of the cooled blondies for an extra sweet treat!
cream cheese (softened)1 teaspoonlemon zest (packed)1 teaspoon¼ teaspoon lemon zestmilk1 tablespoon
Nutrition Facts
calories
142 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14 g
sodium Content
57 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
27 mg
carbohydrate Content
21 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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