Very berry lemon blondies
Updated: Mar 8
Today I'm back with a super sweet recipe that I adapted from Sugar Salt Magic and totally loved it.
I called them VERY BERRY LEMON BLONDIES because these treats are filled with fresh strawberries and blueberries and they are topped with super cool cereal berries (CAP’N CRUNCH’S Cotton Candy Crunch)!
These blondies are sweet and lemony, chewy and crunchy, fresh and colourful, just the perfect summer snack that anyone would love! Highly recommended.
You can read my version of the recipe in the section below!!!
200 g granulated sugar
130 g all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
113 g unsalted butter, melted and cooled slightly
2 large eggs
1 tablespoon lemon juice
3 teaspoons lemon zest (approx. 1 large lemon)
1 teaspoon vanilla extract
125g fresh berries (blueberries and strawberries)
Preheat oven to 350°F (180°C) and cover a 20x20cm (8x8-inch) square pan with parchment paper.
Wash and rinse the berries well, then cut off the strawberry tops and dice them into small pieces. Put them in a bowl together with the blueberries. Set aside.
In a large bowl, combine the sugar and lemon zest and press together between your fingertips to release the lemon oil.
Add the flour, baking powder and salt and whisk to combine.
Make a well in the centre and crack in the eggs, add the melted butter, lemon juice and vanilla. Whisk until well combined.
Finally fold in the berries and mix with a spatula.
Transfer the mixture into the prepared baking dish, level out with a spatula or the back of a spoon and top the surface with CAP’N CRUNCH’S Cotton Candy Crunch.
Bake for about 30 minutes or until it starts to brown on the edges (cover it with parchment paper if it starts to brown too much on the surface).
Remove from the oven and let it cool completely in the pan.
Lift the blondies out using the parchment paper and slice into 16 squares.
I've adapted the recipe from here.
Store them in an airtight container at room temperature for 1 day, then put them in the fridge for a couple more days. You can also freeze them.
If you make it let me know! :)