What does one do when they get a pound of blueberries that taste awful… ?
Deep dive the internet to find something to make them taste better.
Thank you delish!
#1 option – roll them in cinnamon prior to adding to baked goods (what? who knew? cool!)
#2 lavender and lemon can be great seconds in a recipe!
I found this gem after i went looking for 1 that also had cottage cheese so i could have intersting and protein filled breakfasts this week…
It’s a lot of brown sugar, it’s a lot of butter
Like a lot.
Great use of my frozen zest and lemon juice! (in the honor of waste not waste not, when i get a big bag of cheap lemons, I zest them all, then I juice them all and freeze the juice in ice cube trays for future use, and store the zest in glass jars in the freezer)
Blueberry Lemon Blondies
- 8×8 pan
- medium to large bowl
- 1 1/2 cups packed light brown sugar
- 3/4 cup 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 (beaten)
- 1 1/2 cups 180 g. all-purpose flour
- 1 cup fresh blueberries (divided)
- 1 cup powdered sugar
- 1 Tbsp. fresh lemon juice
- Preheat oven to 350°.
- Line 8×8 pan 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 45-60 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.
Verdict:
I changed to an 8×8 pan vs the 9×9 suggested in the original recipe. I needed a lot more time even though my tester came out clean. Don’t worry i ate them.
Very tasty!
If you try this, let me know what you think!
