Description
If you’re looking for the perfect recipe for those plump blueberries, look no further! These Blueberry Lemon Brownies are zingy, tart and perfect for your next summer cookout!
Ingredients
For the Blueberry-Lemon Brownies:
- 3/4 cup all-purpose flour
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon finely grated zest from 1/2 lemon
- 2 large eggs
- 1 tablespoon fresh lemon juice from 1/2 lemon
- 3/4 cup blueberries
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice from 1/2 lemon
- 1 teaspoon finely grated zest from 1/2 lemon
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8” x 8” pan with nonstick cooking spray.
2. Whisk flour and salt together in medium bowl; set aside.
3. In stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula.
4. Add eggs 1 at a time, beating well after each addition, about 20 seconds. Add lemon juice and mix to combine.
5. Reduce speed to low and add flour mixture, mixing until incorporated.
6. Fold in blueberries.
7. Spoon batter into prepared pan and smooth top.
8. Bake until skewer inserted into brownies comes out clean, 22 to 25 minutes. Cool in pan on wire rack to room temperature.
9. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar, lemon juice and lemon zest.
10. Spread over brownies and let harden, about 10 minutes, before serving.
Notes
These brownies are best enjoyed the day they’re made but can be stored in an airtight container at room temperature for up to 3 days. For a twist, try adding white chocolate chips or substituting raspberries.