Irresistible Lemon Blackberry Blondies Bake in Just 25 Minutes

Name: Irresistible Lemon Blackberry Blondies Bake in Just 25 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 3/4 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1/2 cup fresh blackberries

Author: lia

Published: November 18, 2025

Jump to Recipe·Print Recipe

Oh, let me tell you about my lemon blackberry blondies – they’re the perfect little squares of sunshine that somehow disappeared every time I brought them to family picnics. There’s something magical about that sweet-tart combo of bright lemon zest and juicy blackberries baked into a soft, buttery blondie base. I first made these on a whim when my niece begged for “something fruity but not too chocolatey,” and now they’re my go-to when I need a dessert that feels fancy but comes together in minutes. Trust me, that perfect balance of zesty citrus and berry sweetness will have people asking for the recipe before they even finish their first bite.

Why You’ll Love These Lemon Blackberry Blondies

Let me count the ways these beauties will steal your heart (and probably your last willpower to not eat the whole pan):

They come together in a flash – From bowl to oven in under 15 minutes? Yes please! I’ve made these when surprise guests show up and they never suspect how little effort went into such an impressive treat.
That perfect texture – Not quite cake, not quite cookie, these blondies stay soft and slightly chewy for days. The blackberries release just enough juice to keep them moist without making them soggy.
The flavor balance is *chef’s kiss* – The brown sugar gives that rich caramel note, while the lemon zest and juice add brightness that keeps the blackberries from being too sweet. My neighbor’s kids call them “sunshine squares!”
Foolproof baking – No fancy techniques here. Just mix, fold, bake. Even my brother who burns toast can make these perfectly.

Honestly? The hardest part is waiting for them to cool before cutting – but I won’t judge if you “test” a corner while they’re still warm.

Ingredients for Lemon Blackberry Blondies

Here’s what you’ll need to make these sunshine-packed blondies – trust me, it’s all simple stuff you probably already have in your pantry (except maybe the blackberries, but those are worth the trip to the store!):

1 cup all-purpose flour – Spoon and level it for the perfect measure. Too much flour can make your blondies dry, and we don’t want that!
1/2 teaspoon baking powder – Just enough lift to keep these tender.
1/4 teaspoon salt – Don’t skip this! It balances the sweetness and makes the flavors pop.
1/2 cup unsalted butter, melted – I always use unsalted so I can control the saltiness. Melt it and let it cool slightly – you don’t want to scramble the egg!
3/4 cup brown sugar – The molasses in brown sugar gives these blondies that rich, caramel-y depth.
1 large egg – Room temperature is best for even mixing. If you’re in a hurry, just pop it in warm water for 5 minutes.
1 teaspoon vanilla extract – Pure vanilla is my go-to, but use what you have.
1 tablespoon lemon zest – Zest your lemon before juicing it – way easier! And make sure to wash it first.
2 tablespoons lemon juice – Freshly squeezed is best for that bright, zesty flavor. About half a lemon should do it.
1/2 cup fresh blackberries – Gently rinse and pat them dry. If they’re huge, you can cut them in half – but I love the bursts of whole berries.

See? Nothing crazy. Just good, simple ingredients that come together in the most delicious way.

How to Make Lemon Blackberry Blondies

Alright, let me walk you through making these beauties step by step. I promise it’s easier than you think! First things first – preheat that oven to 350°F (175°C) and grease your 8×8-inch baking pan. I like to use butter and a light dusting of flour, but baking spray works great too. Now let’s get mixing!

Preparing the Batter

Start by whisking together your dry ingredients – the flour, baking powder, and salt – in a medium bowl. Give it a good stir to banish any lumps. In another bowl (I use my trusty big mixing bowl), combine the slightly cooled melted butter and brown sugar. Stir until it looks like caramel sauce. Now add the egg, vanilla, lemon zest and juice – mix just until everything’s friends.

Here’s the key: add the dry ingredients to the wet in two batches, stirring gently after each. Overmixing is the enemy of tender blondies! When you’ve got a thick batter, gently fold in those gorgeous blackberries. Some will break – that’s fine! Their juices will create little flavor pockets.

Baking and Cooling

Spread your batter evenly in the prepared pan. The blackberries might make it a bit lumpy – just coax them into place with your spatula. Pop it in the oven for about 25 minutes. You’ll know they’re done when the edges are golden and a toothpick comes out with just a few moist crumbs (not wet batter).

Now the hardest part – let them cool completely in the pan before cutting! I know it’s tempting, but this helps them set properly. After about 30 minutes, run a knife around the edges, then slice into squares. Pro tip: wipe your knife between cuts for clean edges.

Tips for Perfect Lemon Blackberry Blondies

Alright, here are my tried-and-true tips to make sure your blondies turn out perfect every single time:

Room temperature eggs are your friend – They mix into the batter more evenly, giving you that perfect texture. If you forgot to take your egg out, just pop it in a bowl of warm water for 5 minutes.
Don’t overmix the batter – Once you add the dry ingredients, stir just until combined. Overmixing can make your blondies tough, and we want them soft and tender.
Use fresh blackberries – They’re juicier and sweeter than frozen ones, and they won’t make your batter soggy. Plus, they burst beautifully in the oven.
Check for doneness with a toothpick – Stick it in the center; if it comes out with a few moist crumbs (not wet batter), they’re done. Overbaking will dry them out.

Follow these tips, and you’ll have blondies that are golden, gooey, and totally irresistible!

Variations for Lemon Blackberry Blondies

Oh, the fun part – playing with flavors! While I adore the classic lemon-blackberry combo, sometimes I get adventurous:

Berry swap – Raspberries make a gorgeous pink-swirled version with the lemon, and blueberries turn these into little bursts of summer. Just keep the same 1/2 cup measurement.
Citrus twist – Lime zest and juice instead of lemon gives these a margarita vibe (add a pinch of salt on top!). Orange zest makes them taste like sunshine.
Add some crunch – Fold in 1/4 cup white chocolate chips or chopped almonds with the berries – the sweet creaminess balances the tartness perfectly.
Herbal hint – A tablespoon of finely chopped fresh basil or thyme mixed into the batter? Sounds weird, tastes amazing with the berries.

The beauty of this recipe? It’s like your favorite little black dress – dress it up or down however you like!

Serving Suggestions for Lemon Blackberry Blondies

These blondies shine all on their own, but here’s how I love to serve them for maximum enjoyment: Dust with powdered sugar right before serving for a pretty snowy effect (bonus points if you use a cute stencil!). Warm slices with a scoop of vanilla ice cream make the berries melty and magical. My neighbor swears they’re best with afternoon Earl Grey tea – the bergamot plays so nicely with the lemon. Honestly though? They disappear just as fast straight from the pan with bare hands when no one’s looking!

Storage and Reheating Instructions for Lemon Blackberry Blondies

Here’s the good news – these blondies stay delicious for days! Store leftovers in an airtight container at room temperature for up to 3 days (if they last that long). For longer storage, pop them in the fridge for up to a week. Want that fresh-from-the-oven feel? Microwave a square for 10-15 seconds – just enough to make the berries warm and gooey again. Pro tip: Separate layers with parchment paper to prevent sticking!

Nutritional Information for Lemon Blackberry Blondies

Just so you know, these numbers are rough estimates – your actual blondies might vary depending on your exact ingredients and berry sizes. I’m all about enjoying treats in moderation, but let’s be real: you’ll probably eat two squares before realizing it! The blackberries add some natural goodness, and hey, lemon zest totally counts as a fruit serving, right? (Okay, maybe not, but let’s pretend!)

FAQ About Lemon Blackberry Blondies

Got questions? I’ve got answers! Here are the things people ask me most about these blondies:

Can I use frozen blackberries? You can, but thaw and pat them super dry first to avoid a soggy batter. Fresh berries really do work best for that perfect juicy pop though!
Can I make these gluten-free? Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture comes out nearly identical – my gluten-sensitive cousin couldn’t tell the difference.
How do I know when they’re done baking? Look for golden edges and a center that springs back slightly when touched. The toothpick test should show moist crumbs – not wet batter. They’ll keep cooking a bit as they cool.
Why did my blackberries sink? Toss them in a spoonful of flour before folding in – this helps them stay suspended. But honestly, even sunken berries taste amazing!
Can I double this recipe? Yes! Use a 9×13-inch pan and add 5-10 minutes to the bake time. Perfect for potlucks when you need to feed a crowd.

Still stumped? Drop me a comment below – I’m happy to help troubleshoot your blondie adventures!