Blackberry Lemon Blondies

If lemon bars and blackberry pie had a baby, you’d have these Blackberry Lemon Blondies. They’re moist, tangy and delicious with bits of blackberries running throughout. 

I think we could all use a yummy recipe to brighten things up right now. Bonus points if that recipe uses ingredients you may already have on hand and comes lacquered up with the most pretty, vibrant pink glaze. 

Enter these Blackberry Lemon Blondies. 

Bursting with tangy lemon flavor, tart blackberries, and baked to that perfect dense & chewy texture. 

You’re going to love these. 

Although these are technically lemon blondies, what really shines in this recipe are those delicious Oregon blackberries. I used frozen berries in this recipe  to keep things extra simple, but if you have fresh berries on hand, you can surely swap those in as well. In fact, it looks like our blackberries may soon be taking off in our own backyard! Did you know that more than 90% of U.S. grown, frozen blackberries are from Oregon? With the perfect, fertile soils, warm days and cool nights, Oregon produces the most perfect berries.

I was inspired to make these after seeing a post by The View from Great Island for Strawberry Lemon Blondies.

As with my recipe for these Blondies with Cinnamon Cream Cheese Frosting or my Cranberry Bliss Bars, I like to take my blondies out when they’re just barely cooked in the middle, so that they’re perfectly chewy. Be sure not to overcook them if you like them this way, as they’ll set up a bit more while they cool.

While those lemon blondies cool, it’s the perfect time to make that beautiful blackberry glaze. 

Blackberry Glaze Ingredients: 

The blackberry glaze for these lemon blondies is super easy to make with just four ingredients: 

1. Frozen Blackberries
2. Sugar
3. Lemon Juice
4. Powdered Sugar 

How to Make Blackberry Glaze: 

1. Simmer blackberries, sugar and lemon juice until blackberries start to break down. 
2. Process with a food processor or blender. 
3. Strain mixture through a fine mesh sieve to get rid of seeds. 
4. Combine with powdered sugar, a tablespoon at a time, until desired consistency is reached. 

Can You Freeze Blackberry Lemon Bars? 

• These lemon bars will keep well in the freezer for up to two months. 

Dessert Recipes:

• Strawberry Ricotta Cake
• Apple Galette with Cardamom
• Creme Brulee with Cardamom Roasted Blackberries
• Rose Apple Tartlets with Salted Caramel
• Butterscotch Bourbon Budino with Salted Caramel

Blackberry Recipes: 

• The BEST Blackberry Muffins with Crumble Topping
• Creme Brulee with Cardamom Roasted Blackberries
• 10-Minute Blackberry Galette
• Blackberry Smoothie Recipe (No Banana)
• Salmon Tacos with Blackberry Corn Relish
• Blackberry Moscow Mule with Elderflower
• Sous Vide Infused Vodka // Blackberry Lemon Drop Martini
• Blackberry Bellini with Fresh Ginger
• Blackberry Fool

Blackberry Lemon Blondies 

If lemon bars and blackberry pie had a baby, you’d have these Blackberry Lemon Blondies. They’re moist, tangy and delicious with bits of blackberries running throughout.

4.34 from 12 votes

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 people

Created by Platings and Pairings

1x2x3x

Ingredients

• 1 cup unsalted butter (at room temperature (2 sticks))
• 3/4 cup sugar
• 2 large eggs
• 2/3 cup fresh squeezed lemon juice
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup frozen blackberries (chopped)

Glaze:

• 1 cup frozen blackberries
• 2 Tablespoons sugar
• 2 Tablespoons lemon juice
• 1 cup powdered sugar

Instructions

Blondies:

• Preheat oven to 350 degrees.
• Line a 9-inch square baking pan with parchment paper or spray with cooking spray.
• Beat together the butter and sugar until fluffy. Add the egg.
• Once egg is incorporated, add lemon juice and combine.
• Whisk together flour, baking powder and salt, then add to the wet ingredients, mixing until just combined.
• Fold in the blackberries.
• Using a rubber spatula, spread the batter into the prepared pan.
• Bake 30-35 minutes, until cooked through. Edges will be slightly browned and a toothpick inserted in the center will come out clean. Let cool completely (about 1 hour).

Glaze:

• In a small saucepan combine blackberries, sugar and lemon juice. Bring to a boil, reduce heat and simmer 2-3 minutes, until sugar dissolves and the blackberries start to break down. Process with a food processor or blender, then pass through a fine mesh sieve to get rid of any seeds.
• Add powdered sugar to a small bowl and start by adding the berry puree, tablespoon by tablespoon, until the glaze is your desired consistency. Spread glaze over cooled blondies and serve.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

9 x 9 inch pan

Nutrition

Calories: 341kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 111mg | Potassium: 126mg | Fiber: 2g | Sugar: 26g | Vitamin A: 564IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg

I teamed up with Oregon Raspberry & Blackberry Commission to bring you this post. As always, all opinions are my own.