Lemon Blueberry Blondies

If you love blondies but are looking for a fun summer spin on them, you’re going to be obsessed with these Lemon Blueberry Blondies. They’re rich, chewy, and fudgy like a brownie, but with a bright citrusy twist and pockets of juicy fresh blueberries. Each bite is the perfect balance of sweet and tart, chewy and soft, comforting and summery. 

Whether you’re baking for a summer picnic, a casual gathering, or just craving a simple treat that can be made in no time, this recipe is for you. Best of all? No mixer, no chill time, no fuss.

Recipe highlights

• Muffin flavor, brownie texture. Tastes like a lemon blueberry muffin. Feels like a dense, fudgy brownie.
• Bursting with blueberries. Fresh berries add a juicy pop to every bite.
• Blondies that feel like summer. A fun twist on the usual blondie, these bar cookies have a fresh, bright flavor that makes them unique.
• Easy one-bowl recipe. No stand mixer required!
• Thin, crackly crust. A silky blend of melted butter and brown sugar gives the blondies that perfect paper-thin crinkly top.
• Quick to make. Ready to slice and serve in under an hour.

How to make lemon blueberry blondies

This is a straightforward recipe that comes together in one bowl – no creaming, no complicated steps, just good old-fashioned stirring.

For full recipe details and ingredients measurements, scroll down to the recipe card below. Here’s a quick rundown of how to make these delicious blondies:

1. Melt the butter. Start by melting unsalted butter. This gives the blondies their dense, fudgy texture.
2. Add sugar & lemon zest. Whisk in sugar and the zest of one lemon, stirring vigorously until the mixture comes together in a ribbony, silky mass.
3. Add eggs & vanilla. Mix in the egg & vanilla, whisking to blend thoroughly.
4. Fold in flour. Add your dry ingredients and fold in just until combined.
5. Add blueberries. Gently fold in fresh blueberries (carefully, so they don’t burst!).
6. Bake. Spread the batter in a buttered pan and bake until just set and lightly golden on top.

Tips for perfect blondies

Use fresh lemon zest. The zest adds the perfect amount of bright lemon flavor.

Whisk the butter and sugar together well. Mix this combination vigorously, whisking until it comes together in a cohesive, shiny mass and the butter no longer seeps out. This is what builds that gloriously thin crispy crust on top!

Fresh blueberries are best. Clean, dry blueberries are easier to fold into the batter. You can use frozen berries for this recipe, but they are more likely to stain the batter and may increase the amount of baking time needed.

Don’t overmix the batter. Once the flour is added, fold it in gently until just combined. Overmixing can make the blondies more cakey and dry, less fudgy.

Bake until just set. You want the edges and top to be lightly golden and the center to look just barely set. They’ll continue to cook slightly as they cool, and pulling them out a little bit early gives them that soft, gooey center.

It can be a little difficult to tell when blondies are done. When you press them with your finger, you should feel a little resistance. If they still feel liquidy underneath your touch, they need more time.

The blondies may fall slightly after you take them out of the oven. This is normal.

Variations

These blondies are easy to customize based on what you have on hand or what flavors you love most:

Swap the berries. Try chopped strawberries, raspberries, blackberries, or even huckleberries (if you’re lucky enough to have some on hand). Frozen berries will work too – just use them straight from the freezer and fold them into the batter quickly and gently.

Swap the citrus. Substitute the lemon zest with orange or lime for a slightly different flavor. Feel free to mix and match different berry and citrus combinations.

Add nuts. Slivered almonds or macadamia nuts would pair well with blueberries and lemon and give the bars a nice crunch. Try ½ – ¾ cup of nuts.

Add white chocolate. Fold in ½ cup white chocolate chips or chopped white chocolate along with the berries for a richer, sweeter blondie.

Double the recipe for a crowd. You can easily double this recipe and bake the batter in a 9×13-inch pan. They may take a little more time to bake, so keep an eye on them.

How to store blueberry blondies

These bars keep a bit different than your average blondie, as the blueberries bring extra moisture.

Store in an airtight container at room temperature for up to 3 days. The blondies will get more moist and chewy as they sit.

Refrigerate for up to a week in an airtight container. They’ll firm up a little but stay chewy.

Freeze for longer storage. Wrap individual blueberry blondies tightly in plastic and store in a freezer bag. Thaw at room temperature before eating.

Similar recipes you might like:

• Brown Butter Chocolate Chip Blondies
• Blueberry Sweet Corn Muffins
• Blueberry Swirl Bundt Cake
• Fudgy Sourdough Brownies