I hope you all had a great weekend! Ours was low key-- which is always a nice change of pace-- with drinks and dinner in Wicker Park on Friday night (more details coming in a future restaurant post) and then some leisurely outdoor time yesterday when the sun finally came out.
It was rainy on Saturday and I felt like doing some baking... so I scoured my Pinterest for a fresh summery dessert idea. I kept coming back to these delicious looking lemon blondies that I pinned ages ago and decided it was finally time to give the recipe a try. The original recipe came from one of my favorite food blogs Let's Dish. Danelle's recipe is for lemon blondies with a lemon glaze on top, but I decided to change things up a bit. I used her blondie base recipe, but decided to forgo the icing and instead I swirled in a fresh raspberry puree. The raspberries added nice berry sweetness to the bars. The berries also make them super pretty with that vibrant pink swirl throughout the top of the bars.
These are really easy to make and perfect to take along to a summer picnic or BBQ. Enjoy!
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Ingredients:
- 1 1/2 cups flour
- 1 tsp. salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 Tbs. lemon zest
- 4 eggs
- 2 Tbs. fresh lemon juice
- 1/3 cup fresh raspberries
In a medium bowl, stir together flour and salt.
Cream the butter, sugar and lemon zest at medium speed until light and fluffy.
Add eggs--1 at a time-- beating well after each addition. Stir in lemon juice.
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Add flour mixture and mix on low speed until fully incorporated. Spread batter into prepared pan.
Puree raspberries in a food processor or mini-chopper until smooth. Drop spoonfuls of the puree (randomly spaced) on top of the lemon batter in the pan. Use a knife to swirl the raspberry puree into the batter. It should have a nice marbled look.
Bake for about 35-40 minutes, or until toothpick inserted in center comes out relatively clean. *You may not want to wait until the toothpick is totally clean as I did and the edges of my bars ended up a bit overdone.
Remove from oven, cool to room temperature, and slice.
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For the blondies:
For the glaze:
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For the blondies:
For the glaze:
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For the blondies:
For the glaze:
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For the blondies:
For the glaze:
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For the blondies:
For the glaze:
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
For the blondies:
For the glaze:
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