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 Blondies.
Bursting with tangy lemon flavor, tart blackberries, and baked to that perfect dense & chewy texture.
You’re going to love these.
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 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.
Ingredients Needed
- Blackberries – You can use fresh or frozen blackberries for this recipe.
- Flour
- Butter
- Sugar & Powdered Sugar
- Eggs
- Lemon Juice
- Baking Powder
- Salt
How to Make Them
For the Blondies
- Preheat your oven to 350 degrees F.
- Beat together the butter and sugar until fluffy. Add the eggs until 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.
- 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).
For the Glaze
- Simmer blackberries, sugar and lemon juice until blackberries start to break down.
- Process with a food processor or blender.
- Strain mixture through a fine mesh sieve to get rid of seeds.
- Combine with powdered sugar, a tablespoon at a time, until desired consistency is reached.
How to Make Ahead + Store
- Store the blackberry blondies in an airtight container for up to five days.
- These lemon bars will also keep well in the freezer for up to two months. However, the glaze tends to thin out when they thaw.
More Dessert Recipes
More Blackberry Recipes
Did you try this lemon blackberry dessert?
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Full Recipe
Blackberry Blondies
Equipment
- 9 x 9 inch pan
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 eggs.
- Once the eggs are 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.
Nutrition
This post was originally published in 2020. It was updated in 2024 to add additional information. The blackberry blondies recipe remains the same. Enjoy!
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