Blueberries = summer. Lemons = summer. Put them together and you get infinite summer! Whatever, I’m not a math major. The important message here is – these are probably the best summer dessert item I’ve ever made. They are super moist, the flavor is to die for – think lemonade in a solid form – and the sweetness isn’t overpowering. These are a breakfast, lunch, snack and dinnertime food.
If you like lemon bars or lemonade at all. You want to make these! I got the recipe from Sweet Pea’s Kitchen. The only change I made was to add more lemon to the glaze. Rather than just stick with 1 TBSP lemon juice, I used the remainder I had – about 2 & 1/2 TBSP. It makes about 12-16 brownies — or if you feel like making them really big 9. 🙂
Here’s the sitch:
Blueberry Lemon Brownies
3/4 cup Flour
1/4 tsp Salt
8 TBSP Butter, softened
3/4 cup Granulated sugar
1 tsp Lemon zest
2 Large eggs
1 TBSP fresh lemon juice
3/4 cup Fresh blueberries
1/2 cup Powdered sugar
1 tsp Lemon zest
1-3 TBSP Fresh lemon juice
Heat oven to 350F. Prepare an 8×8 pan with nonstick cooking spray.
In a small bowl, whisk flour and salt together. Set aside.
In a medium bowl, beat butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add lemon juice and mix to combine. Reduce speed to low and add flour mixture. Gently hand fold in blueberries.
Spoon batter into the prepared pan and smooth the top. Bake for 22-25 minutes or until toothpick comes out clean. Cool to room temperature.
To make the glaze: In a small bowl, whisk together the sugar, 1 TBSP lemon juice and zest. Add more juice to taste. Spread over brownies and let harden before serving.