Easy Lemon Blackberry Blondies
Why These Lemon Blackberry Blondies Are a Must-Bake
Imagine the chewiness of a perfect blondie, the brightness of fresh lemon zest, and the juicy burst of blackberries all wrapped into one bite. That’s exactly what you get with Lemon Blackberry Blondies — a unique dessert bar that’s both rich and refreshing.
These bars are everything you didn’t know you needed: sweet without being cloying, tangy enough to wake up your tastebuds, and full of fruity goodness. Whether you’re baking for a picnic, brunch, birthday, or just your afternoon coffee break, these blondies are a fantastic alternative to heavier desserts.
You don’t need any fancy techniques or ingredients either — just a handful of fresh items and a mixing bowl. It’s simple, foolproof, and guaranteed to earn compliments.
Table of Contents
Ingredients You’ll Need (Lemon Blackberry Blondies Recipe)
Here’s what goes into a batch of irresistible Lemon Blackberry Blondies:
For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups fresh blackberries, washed and dried
For the Lemon Drizzle (Optional but Recommended):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice, depending on desired consistency
Step-by-Step Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper and lightly grease the sides. This makes it easy to lift out the bars after baking and ensures they don’t stick.
Step 2: Whisk Together Wet Ingredients
In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until smooth. Whisk in the eggs, egg yolk, lemon juice, zest, and vanilla extract. The mixture should look glossy and pale yellow.
Tip: Don’t skip the egg yolk — it adds extra richness and a softer crumb to the finished blondies.
Step 3: Add Dry Ingredients
In another bowl, stir together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet batter using a rubber spatula. Mix just until no streaks of flour remain.
Step 4: Fold in the Blackberries
Gently fold in about 1 cup of the blackberries, trying not to break them up too much. This keeps the batter from turning purple and ensures juicy bites throughout.
Optional Tip: Toss the berries in a teaspoon of flour first. This helps suspend them in the batter and prevents sinking.
Step 5: Transfer and Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Dot the remaining 1/2 cup of blackberries on top for a pretty, rustic look.
Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
Step 6: Cool and Glaze
Let the blondies cool completely in the pan on a wire rack. Once cool, whisk together the powdered sugar and lemon juice to make your glaze. Drizzle it over the bars and allow it to set for about 10 minutes before slicing.
Prep Time, Cook Time & Yield
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Bake Time | 30–35 minutes |
| Cooling Time | 30–45 minutes |
| Total Time | ~1 hour 30 mins |
| Servings | 16 large bars or 24 small bars |
Tips for Perfect Lemon Blackberry Blondies
1. Use Room-Temperature Ingredients
Eggs mix better at room temperature and help create a uniform batter. Let them sit out for 30 minutes before baking.
2. Don’t Overmix
Once you add the flour, mix gently to avoid tough blondies. A few lumps are okay.
3. Watch the Bake Time
Overbaking leads to dry bars. They should be slightly soft in the center when you pull them from the oven — they’ll continue setting as they cool.
4. Let Them Cool Completely
If you slice too early, the bars may fall apart. Give them time to firm up for clean, bakery-style squares.
Variations and Substitutions
No Blackberries?
Swap them out with:
- Raspberries
- Blueberries
- Chopped strawberries
Just keep the measurements about the same and pat them dry before folding in.
Want More Texture?
Try adding:
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or almonds
- White chocolate chips — they pair beautifully with the lemon and berries.
Need a Gluten-Free Version?
Use a 1:1 gluten-free baking flour blend. These typically work well without additional adjustments.
How to Store Lemon Blackberry Blondies
These blondies stay soft and flavorful for several days, making them a great make-ahead treat.
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Fridge: Keep refrigerated for up to 5–6 days. Let them sit at room temperature for 10 minutes before eating for best flavor.
- Freezer Friendly: Freeze individually wrapped bars for up to 2 months. Thaw in the fridge or microwave in 10-second bursts.
Tip: If using glaze, let it set completely before storing or stacking the bars.
When to Serve Lemon Blackberry Blondies
This recipe is as versatile as it is delicious. Here are just a few perfect occasions:
- Summer barbecues or picnics
- Holiday brunches (especially Easter or Mother’s Day)
- Afternoon tea or coffee breaks
- Potlucks, bake sales, or school events
- Anytime you’re craving something fruity and sweet
They also make a thoughtful gift when wrapped up in parchment and tied with twine — just add a handwritten label and you’re golden.
Final Thoughts
Lemon Blackberry Blondies are a refreshing departure from the usual chocolate desserts. They’re soft, chewy, bursting with berry flavor, and carry a lemony zing that keeps you coming back for just one more bite.
They’re also easy to personalize, store, and serve for any occasion — making them a reliable recipe to keep in your baking rotation.
So go ahead: stock up on lemons, grab a pint of blackberries, and treat yourself to these golden, fruity bars. You’ll be surprised how fast they disappear!
