Description
These triple-layered blondies feature a chewy blondie base, creamy lemon cheesecake center, and a juicy blueberry swirl. Bright, tangy, and easy to make, they’re perfect for brunch, potlucks, or a sweet treat any day.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 1/4 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon lemon zest (about 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, whisk together melted butter and light brown sugar until smooth. Add eggs and vanilla extract; whisk until just combined.
- In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to wet, mixing gently until no streaks remain. Do not overmix.
- Spread 2/3 of the blondie batter into the prepared pan. Reserve the rest for topping.
- In another bowl, beat cream cheese until creamy. Add sugar, egg yolk, lemon zest, lemon juice, and vanilla extract. Beat until smooth and fluffy.
- Dollop cheesecake mixture over blondie base and gently spread with a spatula.
- Toss blueberries with sugar and lemon zest. Scatter evenly over cheesecake layer.
- Drop spoonfuls of reserved blondie batter over the blueberries and cheesecake. Use a butter knife or spatula to gently swirl the layers together.
- Bake for 35-40 minutes, until edges are golden and center is set but slightly wobbly. Tent loosely with foil if top browns too quickly.
- Cool completely in the pan for about 1 hour. Lift out using parchment, then cut into squares.
Notes
Use room temperature cream cheese and eggs for a smooth cheesecake layer. For gluten-free, substitute with a 1:1 gluten-free flour blend or almond flour. If using frozen blueberries, toss with a teaspoon of flour to prevent bleeding. Chill blondies before slicing for cleaner cuts. Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (approx. 60g)
- Calories: 210
- Sugar: 16
- Sodium: 120
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: lemon blueberry cheesecake blondies, blondies, lemon dessert, blueberry bars, cheesecake bars, triple-layered dessert, easy blondies, brunch dessert, summer baking