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Easy Moist Lemon Strawberry Blondies

Easy Moist Lemon Strawberry Blondies for Effortless Summer Bliss

Experience the bliss of summer with these Easy Moist Lemon Strawberry Blondies, a delightful treat perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Add richness and moisture; substitute with equal amount of oil for a lighter texture.
  • 1 cup Granulated Sugar Provides sweetness; no direct substitutions, but sugar alternatives may be used.
  • 2 large Eggs Binds ingredients and contributes to structure; no alternatives suggested.
  • 1 teaspoon Vanilla Extract Enhances flavor; swap with almond extract for a different taste profile.
  • 1 tablespoon Lemon Zest Infuses brightness; substitute with a teaspoon of fresh lemon juice if unavailable.
  • 1.5 cups All-Purpose Flour Gives structure; use gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Baking Powder Acts as a leavening agent; no direct substitutions recommended.
  • 1/4 teaspoon Salt Balances flavors; essential for taste, do not omit.
  • 1 cup Fresh Strawberries Adds natural sweetness and moisture; can substitute with thawed, dried frozen strawberries.
For Serving
  • 1 cup Vanilla Greek Yogurt Serves as a delightful accompaniment; enhances the dessert's flavors beautifully.
  • to taste Honey or Maple Syrup Drizzle on top to add a touch of sweetness; perfect for those with a sweet tooth.

Equipment

  • 9-inch square baking pan
  • Mixing Bowl
  • whisk or hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with unsalted butter or oil and dust with flour.
  2. In a large mixing bowl, combine the melted butter and granulated sugar. Beat until light and fluffy, about 2 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until combined, being careful not to over-mix.
  4. Fold in the chopped fresh strawberries, keeping them intact for texture. Ensure they are evenly distributed throughout the batter.
  5. Transfer the batter into the prepared baking pan, smoothing it evenly. Bake for 25-30 minutes or until edges are golden brown and a toothpick comes out with a few moist crumbs.
  6. Allow the blondies to cool in the pan on a wire rack for about 10-15 minutes. Cut into 16 squares and serve warm or at room temperature.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze wrapped blondie squares for up to 2 months.

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