Strawberry Lemon Blondies

To celebrate the last day of summer and my friend Amanda’s birthday, my kids and I decided to spend a lazy Saturday afternoon making delicious blondies adapted from Sue Moran. This recipe is so easy to follow, my kids did all for the prep with me (hello IKEA knives) and were so proud when they were finished! Granted, it took over 30 minutes just to do the prep but we had so much fun together. I love having my kids in the kitchen with me. While we’ve pushed into fall, I don’t see why we can’t be eating these gorgeous blondies all year round.

Ingredients

Blondies

1 cup unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 tsp vanilla 2 lemons, fresh squeezed 2 1/8 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 heaping cup diced fresh strawberries

Glaze

1 cup powdered sugar, sifted

1 tbsp strawberry puree

1 tbsp fresh lemon juice

Directions

Begin by creaming the butter and sugar until light and fluffy, about 3-5 minutes (we did this in the stand mixer). Scrape down the bowl, add egg and vanilla. Stir to combine. Add 1/4 cup lemon juice and combine. At this point it may look like the mixture is curdling but it will be fine.

Turn the mixer down to low and begin adding your dry ingredients. Give the bowl a good scrape at the bottom and make sure everything is incorporated. Lastly, fold in the diced strawberries.

This batter will be thick, try to level it into a 9x13 baking dish lined with greased parchment paper. Bake at 350 degrees for 35-40 minutes.

Remove from the oven when the edges are browned and the top is just slightly golden, you don’t want to overcook these.

While your blondies are baking, puree 2-3 large strawberries and strain to catch the seeds. Add one cup powdered sugar, 1 tbs of lemon juice and whisk with the puree to form a glaze.

When the blondies are cool, spoon the glaze over top, slice and serve at room temperature.

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