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Strawberry Lemon Blondies

Heavenly Strawberry Lemon Blondies for Sunny Snacking

Indulge in delicious Strawberry Lemon Blondies, a magical summer dessert perfect for sunny days.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondie Batter
  • 1 cup Plain (All-Purpose) Flour Feel free to substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Powder Avoid using baking soda as it may change the outcome.
  • a pinch Salt Enhances the overall flavor; don’t skip it.
  • ½ cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Can use brown sugar for a richer flavor.
  • 2 Large Eggs Aquafaba works well as a vegan replacement.
  • 1 large Lemon Zest Provides a bright and zesty flavor.
  • 2 tablespoons Lemon Juice Boosts acidity and enhances the lemon flavor.
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
  • 1 cup Fresh Strawberries Raspberries or blueberries can be used instead.
For the Icing
  • 2 tablespoons Chopped Strawberries Used to naturally color and flavor the icing.
  • 1 cup Icing (Powdered) Sugar Sweetens the icing; mix with chopped strawberries.

Equipment

  • 8x8 inch baking tin
  • Medium-sized bowl
  • Large bowl
  • Whisk
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking tin by greasing it and lining the bottom with parchment paper.
  2. In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In another larger bowl, mix ½ cup of melted unsalted butter with 1 cup of granulated sugar until smooth. Then add 2 large eggs, the zest of one lemon, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Whisk until creamy.
  4. Gradually add the dry mixture into the wet mixture, stirring gently until no dry flour remains visible.
  5. Carefully fold in 1 cup of chopped fresh strawberries into the batter.
  6. Pour the batter into your prepared baking tin and bake for about 30 minutes.
  7. Once baked, allow the blondies to cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.
  8. Prepare the icing by mixing 1 cup of powdered sugar with 2 tablespoons of chopped strawberries until smooth.
  9. Once the blondies are fully cool, spread the icing over the top, cut into squares, and serve.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 130mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Store the blondies in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat individual pieces in the microwave for 10-15 seconds if desired.

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