PHOTOS AND STYLING BY MEDA KESSLER
Make a batch of these blondies as an alternative to rich lemon bars.
Serves 10-12
BLONDIES
1½ cups packed light brown sugar
1½ sticks salted butter, melted and slightly cooled
2 teaspoons vanilla extract
3 teaspoons lemon zest
1 teaspoon baking powder
2 large eggs, room temperature, lightly beaten
1½ cups all-purpose flour
1 cup blueberries, divided
GLAZE
1 cup powdered sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
Preheat oven to 350°F. Grease a
9-inch square baking pan. Line with parchment, leaving an overhang on two opposite sides. Lightly grease parchment.
BLONDIES
In a medium bowl, whisk brown sugar, butter, vanilla, lemon zest, baking powder and salt until well combined. Stir in eggs until well combined. Add flour; stir until combined. Fold in ¾ cup blueberries.
Scrape batter into prepared pan; smooth top. Sprinkle with remaining blueberries.
Bake blondies for 30-35 minutes until golden. A toothpick inserted in the center should come out clean.
Transfer pan to a wire rack and cool.
GLAZE
In a small bowl, whisk powdered sugar and lemon juice to create a pourable glaze. If too thick, whisk in a few drops of water.
Drizzle glaze over cooled blondies. Sprinkle with zest and let set 15 minutes.
Holding and lifting parchment, transfer blondies out of pan and onto a cutting board. Slice and serve.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
