Lemon-Blueberry Blondies

• servings: 16 servings
• active time: 10 minutes
• total time: 3 hours

Ingredients

Cooking spray

1 1/2 c. (320 g.) packed light brown sugar

3/4 c. (1 1/2 sticks) unsalted butter, melted, slightly cooled

2 tsp. pure vanilla extract

1 tsp. finely grated lemon zest

1 tsp. baking powder

1/2 tsp. kosher salt

2 large eggs, lightly beaten

1 1/2 c. (180 g.) all-purpose flour

1 c. fresh blueberries, divided

1 c. (115 g.) powdered sugar

1 tbsp. fresh lemon juice

Directions

Preheat oven to 350°. Grease a 9" square baking pan cooking spray. Line with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.

In a medium bowl, whisk brown sugar, butter, vanilla, lemon zest, baking powder, and salt until well combined. Stir in eggs until well combined. Add flour and stir just until combined. Add 3/4 cup blueberries and fold just to distribute.

Scrape batter into prepared pan; smooth top. Sprinkle with remaining 1/4 cup blueberries.

Bake blondies until golden and a tester inserted into the center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.

In a small bowl, whisk powdered sugar and lemon juice, adding water a few drops at a time, until a drizzling consistency is reached. Drizzle glaze over cooled blondies. Let set 15 minutes.

Using parchment overhang, lift blondies out of pan and transfer to a cutting board. Slice and serve.

Nutrition

• Calories: 3912
• Total Fat: 161 g
• Saturated Fat: 92 g
• Trans Fat: 6 g
• Cholesterol: 738 mg
• Sodium: 1571 mg
• Total Carbohydrate: 586 g
• Dietary Fiber: 9 g
• Total Sugars: 440 g
• Protein: 34 g