Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients into wet mixture, stirring gently until just combined. Fold in diced strawberries carefully.
- Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before slicing.
Notes
- For a more intense lemon flavor, increase the lemon zest slightly.
- This recipe can be made gluten-free by replacing all-purpose flour with gluten-free flour blend.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness.
- Blondies freeze well; wrap tightly in plastic wrap and aluminum foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/16 of recipe)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
