These blondies are dense and chewy blondies! They are full of sweet raspberries in every bite. The lemon and raspberry combo is so dang good!
These blondies are the perfect combo of tart and sweet. They come together in one bowl in under 30 minutes, and are so simple to make!
The raspberry lemon combo is so underrated! It is perfect for the summer recipes.
For more raspberry recipes, try Lemon Raspberry Muffins, Chocolate Raspberry Muffins, and Raspberry White Chocolate Blondies.
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Why this recipe works
Easy to make - Simple ingredients and we're using melted butter so no softening time required!
Raspberry lemon - Such a tart and sweet combo!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter - We're using unsalted butter. This will be melted.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Lemon – Both lemon zest and lemon juice are used in this recipe.
Raspberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Step by step instructions
Here is how to make and bake this Lemon Raspberry Blondies. You will need an 8×8 square pan lined with parchment paper, a mixing bowl, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the blondies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Melt butter. Melt the butter and set aside as it cools and you prep the rest of the ingredients.
Step 3 – Mix lemon zest and sugar. In a large bowl, add brown sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 4 - Combine sugar and butter. Whisk the lemon brown sugar mixture and slightly cooled and melted butter until smooth.
Step 5 - Add in egg and vanilla. Whisk in egg, lemon juice, and vanilla until smooth.
Step 6 - Add in dry ingredients. Toss in the flour, baking soda, and salt. Fold together using a spatula until a soft dough forms.
Step 7 - Add in raspberries. Gently mix in the raspberries a few times. Don't overmix or else they'l get crushed
Step 8 - Transfer and bake. Add the blondies into the prepared pan and spread evenly. Top with extra raspberries. Bake the blondies at 350F for 25-30 minutes or until a toothpick inserted comes out clean. You'll know it's ready when the edges are a golden brown and the middle is slightly puffy.
Cool, slice, and enjoy! These blondies are best enjoyed fresh and can stay on your counter for up to 3 days in an airtight container.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Avoid over-mixing the batter. Mix until ingredients are just combined.
- Allow the parchment paper to hang over the sides of your pan for easier removal. When ready to remove. run a butterknife around the edges of your blondies and then pop them out.
- Using fresh raspberries is best, but if you want to use frozen you can as well. Do not thaw them before adding them into the batter.
- Allow the blondies to completely cool before slicing for clean slices,
FAQ
What are blondies?
Blondies have a chewy fudgy texture just like brownies, but without the cocoa powder! They have a rich caramel flavour thanks to the brown sugar and vanilla used.
Can I use frozen raspberries?
Yes! But don't thaw them before adding them into the bowl.
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Raspberry Lemon Blondies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 3/4 cups light brown sugar
- zest of 1 lemon
- 1 egg room temperature
- 1 tbsp vanilla
- 1 tbsp lemon juice
- 3/4 cups raspberries fresh or frozen
Instructions
- Preheat oven to 350℉/176℃.
- Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside
- In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the brown sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.3/4 cups light brown sugar, zest of 1 lemon
- Add in melted butter and whisk in.1/2 cup unsalted butter
- Add in lemon juice, egg, and vanilla. Whisk until well combined.1 egg, 1 tbsp lemon juice, 1 tbsp vanilla
- Add in flour, baking powder, and salt. Gently mix with a spatula until a soft batter forms.1 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
- Toss in raspberries and mix in a few times. Don't over-mix!3/4 cups raspberries
- Transfer into the prepared pan and spread evenly. Add extra raspberries on top.
- Bake for 25-28 minutes or until the edges are a golden brown and the middle is slightly puffy. A toothpick inserted will come out clean.
Becky says
These are delicious! Wondering if you can freeze them?
Ania says
Hi Becky! Yes you can freeze these blondies. Once they are cooled to room temperature after baking, slice into bars and place in a ziplock bag. They stay good frozen for 1 month, and thaw them when you're ready to eat!