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Strawberry Lemon Blondies

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Delightful strawberry lemon blondies that balance bright citrus with buttery richness, perfect for summer picnics or brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Substitute with salted butter by reducing added salt to 1/4 tsp.
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup lemon juice Fresh preferred for brightness.
  • 2 1/4 cups all-purpose flour For lighter texture, replace 1/4 cup with all-purpose cake flour.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, diced Freeze-dried bits can be used for texture changes.
Glaze Ingredients
  • 1 cup confectioners’ (powdered) sugar
  • 1 tablespoon strawberry puree Blend a few strawberries.
  • 1 tablespoon lemon juice For the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment and leave an overlap for easy removal.
  2. In a large bowl, cream the softened butter and granulated sugar until light and slightly fluffy (about 2 minutes with a hand mixer).
  3. Add the egg and beat until incorporated. Stir in the 1/4 cup lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry mixture to the wet ingredients and stir until just combined, avoiding overmixing.
  6. Fold in the diced strawberries gently so they stay intact.
  7. Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
  1. Bake for 30–35 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
  2. Transfer the pan to a rack and let the blondies cool completely.
Glazing
  1. In a small bowl, whisk the confectioners’ sugar with the strawberry puree and lemon juice until smooth and lump-free.
  2. Spread the glaze over the cooled blondies and allow it to set before using the parchment overhang to lift the slab out and cut into squares.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

Serve slightly chilled or at room temperature with whipped cream or vanilla ice cream. Stores well wrapped in parchment. For variations, consider adding poppy seeds, white chocolate chips, using gluten-free flour, or making a layered bar.
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