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Strawberry Lemon Blondies

  • Writer: Jenn Clayton
    Jenn Clayton
  • Jun 2
  • 2 min read

The PERFECT Summer sweet treat or BBQ dessert! Pretty in pink blondies! YUMMY!

RECIPE:

  • 1 cup unsalted light butter, at room temperature

  • 3/4 cup sugar sub

  • 1 larg egg

  • 1/4 cup fresh squeezed lemon juice

  • 2 1/4 cups flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup diced fresh strawberries

glaze

  • 1 cup powdered sugar, sifted measure out your sugar before sifting.

  • 1 Tbsp strawberry puree you'll need about 2 large strawberries, instructions below. I used Chia Smash.

  • lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency


  • Preheat the oven to 350F.

  • Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.

  • Cream the butter and sugar until fluffy. Beat in the egg.

  • When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.

  • Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.

  • Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.

  • 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.

  • 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.

  • Spread the glaze over the cooled blondies. Let the glaze set before slicing.


    12 Blondies:

  • 4 points each

  • 197 calories

  • 13g fat

  • 20g carbs

  • 3g protein


 
 
 

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