Blueberry Lemon Blondies
Tart, fresh and made simply, these bars bring the sunshine for a nutritious spring and summertime treat!
Equipment
- 1 8X8 baking pan
- 1 mixing bowl
- 1 Whisk
- 1 wooden spoon
- 2 Small saucepan
Ingredients
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/3 cup honey
- 1 juice of 1 lemon
- 1 zest of 1 lemon
- 1 tsp. vanilla extract
- 1/4 cup confectioners' sugar
- 1 1/4 cup whole-wheat pastry flour or GF all-purpose flour
- 1 tsp. salt
- 1 cup fresh blueberries
- 2 tsp. lemon zest
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper for easy removal of the blondies.
- In a medium-sized sized bowl add melted butter, eggs, honey, lemon juice and zest, vanilla extract and confectioners sugar. Whisk together until well combined.
- Add whole-wheat pastry flour, salt and stir with a wooden spoon to combine. Pour into the baking dish
- In a small saucepan over medium heat add blueberries. Add in lemon zest and stir with a wooden spoon until blueberries begin to gently burst and they begin to look like thick jam. It's ok to still have some larger blueberry pieces. Remove from heat and let cool for a few minutes.
- Use a spoon to dollop small spoonfuls to the top of the lemon batter and use a toothpick to swirl it around. Cover most of the top with blueberry swirls!
- Bake for approximately 16-17 minutes. Remove and let cool -- enjoy!