Strawberry Lemon Blondies

Strawberry Lemon Blondies direction, these simple strawberry blondies area unit damp and dense, (think soft shortbread) with lots of very little jammy pockets due to a cup of diced contemporary strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.

Strawberry Lemon Blondies
theviewfromgreatisland.com

It’s built into our dna, the minute spring hits the strawberry cravings start. Let me help you out with these fruity little strawberry bars, they’re ridiculously easy to throw together and completely irresistible…take it from me, I had my fork in one before I could finish my photo shoot. That’s always a sign of a good recipe.

TIP:
Baking softens, sweetens, and brings out the best in pre-season berries, so before the really good strawberries start showing up at market, you can make fabulous strawberry desserts.
There’s nothing dry or crumbly about them, they melt in the mouth like a great blondie should. Only instead of nuts and chocolate you’ve got juicy strawberries and tart lemon. Wow.

Blondies are an art form here at tvfgi, and there’s a special place in my heart for unique recipes like my Banana Blondies with their killer caramel frosting, or my Pumpkin Chocolate Chip Blondies. But sometimes you just need a little chocolate, am I right? In that case head straight for my Outrageous

Chocolate Hazelnut Blondies or the insane Almond Butter Skillet Blondies.

Blondies are pretty unassuming when they come out of the oven, but just wait. Let them cool down a bit, then drizzle on the tart glaze (I use a tablespoon of strained strawberry puree to create that pretty color naturally)…things are about to get interesting.

Strawberry Lemon Blondies Recipes: 

Ingredients:

  • blondies
  • 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
  • 3/4 cup sugar (164 grams)
  • 1 large egg
  • 1/4 cup (55 grams) fresh squeezed lemon juice
  • 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (127 grams) diced fresh strawberries
  • glaze
  • 1 cup (112 grams, unsifted weight) powdered sugar, sifted
  • 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
  • lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency

Instructions

  1. Preheat the oven to 350F
  2. Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
  3. Cream the butter and sugar until fluffy. Beat in the egg.
  4. When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
  5. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
  6. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
  7. Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
  8. Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
  9. Spread the glaze over the cooled blondies. Let the glaze set before slicing.

Notes

  • Do a little test before glazing your blondies.  Spoon a little on and see how it does...if it's too thin you can add more sugar, and if it's too thick you can thin it down with more puree or lemon juice.
  • If you don't want to bother with the strawberry puree for the icing, just use lemon juice.
  • For a variation, try this with diced rhubarb, or a combination of strawberries and rhubarb.  Or how about blueberries or raspberries.

Source: theviewfromgreatisland.com

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