Lemon Blueberry Blondies Recipe Easy Moist Spring Dessert Bars

Posted on September 29, 2025

The scent of fresh lemons always puts a little extra pep in my step—especially when they’re swirling together with sweet, plump blueberries in a batch of blondies. I still remember the first time I bit into one of these Lemon Blueberry Blondie Bliss Bars: the tart lemon hit me first, followed by juicy bursts of blueberry and a chewy, buttery finish. It was almost too good to be true—like sunshine in dessert form. Since then, these bars have become my go-to spring treat, especially when I want something easy, gorgeous, and downright delicious.

This lemon blueberry blondies recipe started as a happy accident. I was craving lemon bars, but only had enough lemon for flavor—not the whole tart. I tossed in some leftover blueberries and, honestly, the result was magic. These bars are soft, moist, and have that perfect balance between zesty and sweet. Plus, they’re easy enough to make on a whim—no complicated steps or specialty ingredients required.

It’s the kind of recipe you’ll want to bake for spring picnics, Easter brunch, potlucks, or just because you need a little midweek pick-me-up. If you love lemon desserts but want something a bit more substantial (and, let’s face it, less fussy than a classic lemon bar), these Lemon Blueberry Blondie Bliss Bars really are the answer. I’ve tested these at least a dozen times—tweaking the lemon juice, trying both fresh and frozen berries, even baking them gluten-free for friends. The result? Foolproof, crowd-pleasing blondies that never last more than a day at my house.

Why You’ll Love This Lemon Blueberry Blondies Recipe

After baking these lemon blueberry blondies for years, I can honestly say there’s something special about this recipe. It’s not just the flavor (though, wow, that’s a huge part), but the way these bars always seem to brighten up a room. Here’s why you’ll be obsessed too:

Quick & Easy: You can mix these up in under 15 minutes—no mixer required. Perfect for spontaneous baking or busy days.
Simple Ingredients: No need for specialty flours or hard-to-find items. You probably have everything on hand—especially if your fridge is home to a rogue lemon or two.
Ideal for Spring Gatherings: These bars are the ultimate spring dessert, thanks to their bright flavors and gorgeous colors. I love bringing them to brunch or tea parties, and they always disappear fast.
Crowd-Pleaser: Both kids and adults go wild for these. I’ve yet to meet anyone who can resist that chewy, lemony bite packed with juicy blueberries.
Unbelievably Moist & Chewy: The texture is a dreamy cross between a brownie and a lemon bar. Not too dense, not too cakey—just right.

What sets these blondies apart is the technique. I use melted butter, which makes the bars extra rich and chewy. A double dose of lemon (zest and juice) ensures every bite is bursting with citrus flavor. And folding the blueberries in at the end keeps them whole and juicy—no purple streaks here! It’s a simple trick, but it makes a world of difference.

These bars are more than just dessert—they’re happiness on a plate. They’ll remind you of sunny days, fresh fruit, and that first warm breeze of spring. If you’ve ever found yourself craving something sweet, tart, and just a little bit indulgent, these blondies are for you. Trust me, you’ll be hooked after the first batch!

What Ingredients You Will Need

This lemon blueberry blondies recipe uses easy, everyday ingredients that come together for maximum flavor and that signature, melt-in-your-mouth texture. Here’s what you’ll need to make your own bliss bars (and a few tips I’ve picked up along the way):

For the Blondie Batter:
- All-purpose flour (195g / 1 ½ cups) – Regular flour works best, but you can swap for a gluten-free blend if needed.
- Granulated sugar (200g / 1 cup) – Adds sweetness and helps create that perfect chewy edge.
- Light brown sugar (55g / ¼ cup, packed) – A bit of brown sugar gives a caramel note and extra moisture.
- Unsalted butter (115g / ½ cup, melted and slightly cooled) – Melted butter is key for chewiness. If using salted butter, reduce the added salt slightly.
- Large eggs (2, room temperature) – Helps bind everything together and gives the blondies structure.
- Fresh lemon zest (from 2 lemons) – For that zippy lemon aroma. I love using a microplane for super fine zest.
- Fresh lemon juice (60ml / ¼ cup) – Adds tartness and brightness. Bottled works in a pinch, but fresh is worth it.
- Pure vanilla extract (2 teaspoons) – Rounds out the flavors and adds warmth.
- Baking powder (1 teaspoon) – Gives a slight lift so the bars don’t get too dense.
- Salt (½ teaspoon) – Balances the sweetness and enhances all those flavors.
- Blueberries (180g / 1 ¼ cups, fresh or frozen) – Fresh is best for clean slices, but frozen works too. If using frozen, don’t thaw first—just toss them in with a little extra flour.
For the Lemon Glaze (Optional, but highly recommended):
- Powdered sugar (120g / 1 cup, sifted) – For a smooth, lump-free glaze.
- Fresh lemon juice (2-3 tablespoons) – Adjust to get your desired consistency and flavor punch.
- Lemon zest (a pinch) – For a bright, zesty finish.

Ingredient Notes & Swaps:

Use white whole wheat flour for a heartier, slightly nutty flavor.
Try coconut sugar instead of brown sugar for a subtle twist.
If you’re dairy-free, swap the butter for melted coconut oil or a vegan butter alternative.
You can use raspberries or blackberries instead of blueberries—just keep the total amount the same.
If you’re out of lemons, try Meyer lemons or even a combo of lemon and orange for a milder citrus hit.

I personally love using Bob’s Red Mill flour and Kerrygold butter, but any good-quality brands will do the trick. The most important thing? Use fresh, zippy lemons and juicy berries for the best flavor!

Equipment Needed

Making these lemon blueberry blondies doesn’t require anything fancy—just a few kitchen basics and a little know-how. Here’s what I reach for every time:

8×8-inch (20x20cm) baking pan – Metal pans give the best golden edges, but glass works too (just watch for slightly longer bake times).
Mixing bowls – One large for the batter, one medium for the glaze, and a small one for tossing the blueberries.
Whisk & spatula – A whisk for beating the eggs and sugars together, and a silicone spatula for folding in the flour and berries.
Microplane or fine grater – For zesting lemons (trust me, this is a game-changer).
Measuring cups and spoons – Accurate measurements matter with blondies—for both flavor and texture.
Parchment paper – Makes lifting the bars out of the pan super easy and keeps cleanup simple.
Wire rack – For cooling the bars evenly and quickly.

If you don’t have a microplane, a regular box grater (on the fine side) will work for zesting. I’ve also made these using just a fork for mixing—so if you’re short on kitchen tools, don’t stress. For budget-friendly options, I’ve had great luck with IKEA’s baking pans and OXO’s measuring cups. Pro tip: keep your spatula clean and dry when folding in the berries to avoid streaks!

How to Make Lemon Blueberry Blondie Bliss Bars

Prep your pan and ingredients (5 minutes):
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving a slight overhang for easy removal.
- Gather all your ingredients and let the eggs come to room temperature for even mixing.
Mix the wet ingredients (3 minutes):
- In a large bowl, whisk together the melted butter (115g / ½ cup), granulated sugar (200g / 1 cup), and brown sugar (55g / ¼ cup) until smooth and glossy.
- Add the eggs, one at a time, whisking well after each. The mixture should lighten in color and look creamy.
- Stir in the lemon zest (from 2 lemons), lemon juice (60ml / ¼ cup), and vanilla extract (2 teaspoons).
Combine the dry ingredients (2 minutes):
- In a separate bowl, whisk together flour (195g / 1 ½ cups), baking powder (1 teaspoon), and salt (½ teaspoon) until well combined.
Bring it all together (2 minutes):
- Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined—don’t overmix, or your blondies might get tough.
- If using frozen blueberries, toss them with 1 teaspoon of flour to prevent sinking and purple streaks.
- Fold in the blueberries (180g / 1 ¼ cups) carefully to keep them whole.
Bake the blondies (30-35 minutes):
- Spread the batter evenly into your prepared pan. It’ll be thick—just nudge it into the corners with your spatula.
- Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- If your oven runs hot, start checking at 28 minutes. The top should look set and slightly glossy, with golden edges.
Cool & glaze (20 minutes):
- Let the bars cool in the pan for at least 15 minutes, then lift them out using the parchment overhang to cool completely on a wire rack.
- For the glaze: Stir together powdered sugar (120g / 1 cup), lemon juice (2-3 tablespoons), and a pinch of zest until smooth. Drizzle over cooled bars and let set for 5 minutes.
Slice & serve:
- Cut into 16 squares for classic blondie bars, or 9 larger pieces if you’re feeling generous.
- Enjoy right away, or store for later (if you can resist!).

Troubleshooting Tips: If your blondies look underbaked but the edges are dark, your oven might run hot—cover loosely with foil and bake a few extra minutes. If the bars seem dry, you may have overbaked or added a bit too much flour. Remember: a little gooeyness in the center is good! For neat slices, chill the bars before cutting.

Cooking Tips & Techniques for Perfect Lemon Blueberry Blondies

Over the years, I’ve had my share of blondie mishaps—too dry, too dense, berries sinking to the bottom. But a few tricks help guarantee perfect bars every time:

Don’t overmix the batter: Blondies love gentle handling. Stop mixing as soon as the flour disappears for the softest texture.
Use room-temperature eggs: Cold eggs can cause the butter to seize up and leave streaks. If you forget, just put your eggs in a bowl of warm water for 5 minutes.
Toss berries with flour: This helps keep them suspended in the batter and prevents color bleeding—especially with frozen berries.
Watch the bake time: Every oven is a little different. The bars should be set at the edges and just barely set in the center. They’ll finish setting as they cool.
Let them cool: It’s tempting to dig in right away, but cooling helps the bars set and makes for cleaner slices (plus, the lemon flavor gets even better after a few hours).
Try the “parchment sling” method: Leaving parchment paper overhanging the sides of the pan makes lifting out the whole batch a breeze—no more stuck edges!

I once forgot the flour toss step and ended up with a very purple (but still tasty) batch. Lesson learned—little details matter! If you’re making a double batch, rotate the pans halfway through baking for even browning. And don’t worry if the glaze looks runny at first—it’ll firm up as it sits.

Variations & Adaptations

One of my favorite things about this lemon blueberry blondies recipe is how easy it is to tweak. Here are a few ways to make it your own:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (I love King Arthur). Add a pinch of xanthan gum if your blend doesn’t already include it.
Vegan Blondies: Use melted coconut oil or vegan butter, and replace the eggs with flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, mixed and rested for 5 minutes).
Berry Variety: Try raspberries, blackberries, or even chopped strawberries for a new twist. I’ve even mixed in a handful of white chocolate chips for a decadent upgrade.
Nutty Crunch: Add ½ cup of chopped pecans or walnuts for a bit of texture and richness.
Low Sugar Option: Decrease the sugar by ¼ cup and add a few drops of liquid stevia or monk fruit sweetener to taste.
For Allergies: Substitute almond flour for a portion of the all-purpose (about ¼ cup) or use a nut-free flour if you need to avoid tree nuts. Dairy-free swaps (like Earth Balance) work great if you’re avoiding butter.

Personally, my favorite spin is adding a handful of white chocolate chips—they melt into little pockets of creamy sweetness that pair perfectly with the tart lemon. Don’t be afraid to get creative; these blondies are super forgiving and welcome experimentation!

Serving & Storage Suggestions

These lemon blueberry blondies are best served slightly chilled or at room temperature. The glaze sets up beautifully and gives each bite a little extra zing. Here’s how I like to serve and store them:

Serving: Slice the bars into neat squares and dust with extra lemon zest for a pop of color. They’re gorgeous on a platter for brunch, afternoon tea, or as a light dessert after dinner.
Pairings: Try serving with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. A cup of hot tea or a glass of sparkling lemonade makes the perfect combo.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The bars get even more flavorful after a night in the fridge—the lemon really shines through!
Freezing: Wrap individual bars tightly in plastic wrap and place in a zip-top bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temp for a quick treat.
Reheating: For a just-baked feel, warm a bar in the microwave for 10-15 seconds. Just enough to soften slightly, but not melt the glaze.

Honestly, these rarely last more than a day in my house. If you’re making them for a party, double the recipe and bake in a 9×13-inch pan—just add a few minutes to the bake time and watch the edges!

Nutritional Information & Benefits

Here’s a rough estimate for each lemon blueberry blondie (1 of 16 bars, with glaze):

Calories: 185
Fat: 7g
Carbohydrates: 28g
Sugar: 16g
Protein: 2g
Fiber: 1g

Lemon juice and zest are loaded with vitamin C and antioxidants, while blueberries offer fiber and brain-boosting benefits. Using whole wheat or gluten-free flours can give an extra bump of nutrition. If you’re watching sugar, feel free to reduce it slightly or use a natural sweetener. Just a heads-up: these do contain gluten, eggs, and dairy (unless adapted). I love that these bars feel light and bright, making them a great choice when you want something sweet without going overboard. As always, balance is key—and a little lemon blueberry bliss now and then is good for the soul!

Conclusion

I can’t recommend these Lemon Blueberry Blondie Bliss Bars enough—whether you’re a lemon lover, a blueberry enthusiast, or just a fan of easy, joyful desserts. They’re the perfect mix of zesty, moist, and chewy, with a flavor that’ll have everyone reaching for just one more square. Plus, they look stunning on any spring table (hello, Pinterest-worthy!).

Don’t be shy about making them your own—try different berries, add a handful of nuts, or double the lemon for extra zing. This recipe is all about welcoming a little sunshine into your kitchen, no matter the weather.

If you bake these blondies, let me know how they turned out in the comments! Tag your photos, share your twists, or just tell me if you ate half the pan in one sitting (no judgment, I’ve been there). Here’s to bright, happy baking—and a little lemon blueberry bliss in every bite!

FAQs About Lemon Blueberry Blondies

Can I use frozen blueberries in this lemon blueberry blondies recipe?

Yes! If using frozen blueberries, don’t thaw them first—just toss with a little flour and fold in gently. They may add a few extra minutes to the bake time but work perfectly.

How do I know when the blondies are done baking?

The edges should be golden and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). If in doubt, slightly underbake—the bars will set as they cool.

Can I double this recipe for a crowd?

Absolutely! Double all ingredients and bake in a 9×13-inch (23x33cm) pan. Add 5-8 minutes to the bake time and check for doneness as usual.

How long will lemon blueberry blondies stay fresh?

Stored in an airtight container, they’ll stay soft and tasty for up to 5 days in the fridge. The flavor gets even better after a day or two!

What’s the best way to get clean cuts for serving?

Let the bars cool completely (or chill in the fridge), then use a sharp knife wiped clean between slices. The glaze will set up nicely and you’ll get those perfect, bakery-style squares.