Raspberry Lemon Blondies Recipe with Tangy Glaze

Fast and easy to make, these chewy raspberry lemon blondies are just the right mix of tart and sweet – and will disappear way too quickly!

Raspberry lemon blondies are a bright, chewy dessert that balances tart citrus with sweet berries. They come together quickly and require minimal fuss, making them ideal for a simple summer treat — or a taste of summer any time of year if you use frozen raspberries.

Fast and easy to make, these chewy raspberry lemon blondies are just the right mix of tart and sweet - and will disappear way too quickly!

These bars are full of lemon flavor punctuated by bursts of raspberry. They’re perfect for potlucks, picnics, or an easy dessert after dinner. I often use frozen raspberries because they hold up well in the batter and are convenient year-round.

What’s the difference between blondies and brownies?

Both blondies and brownies are dense dessert bars with a chewy texture, but blondies don’t contain cocoa powder. They may include white chocolate in some recipes, but this version relies on lemon and raspberries for flavor instead of chocolate.

How do you know when a blondie is done?

The best test is a toothpick in the center. You want a few moist crumbs clinging to it, but no wet batter. If the toothpick comes out completely dry, the bars may be overbaked and a bit dry. Aim for a soft, chewy texture by removing them as soon as the center is mostly set.

How to make Raspberry Lemon Blondies:

Chopping frozen raspberries before folding them in isn’t required, but smaller pieces distribute more evenly through the batter and give a better texture.
The glaze shown makes a thin layer. If you prefer a thicker coating, double the glaze quantities.
If you don’t want to lift the bars from the pan, skip the parchment and grease the pan well. Slice them directly in the pan if preferred.

More lemon-inspired ideas

Glazed Raspberry Lemon Bread
Raspberry Lemon Cookies
Lemon Raspberry Sweet Rolls
Blueberry Lemon Blondies
Lemon Strawberry Cream Puffs

Yield: 16 blondies

Lemon Raspberry Blondies

Fast and easy to make, these chewy raspberry lemon blondies are just the right mix of tart and sweet — and will disappear fast.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

For the Blondies:

1 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from one large lemon)
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup frozen raspberries, coarsely chopped, not thawed

For the Glaze:

3/4 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 350°F (175°C).
Line an 8×8 inch baking pan with parchment paper, leaving an overhang to lift the bars out, or grease the pan well. Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and lemon zest.
In a separate bowl, whisk the melted butter with the eggs, egg yolk, lemon juice, and vanilla until combined.
Pour the wet ingredients into the dry and stir until just combined.
Gently fold in the chopped frozen raspberries.
Spread the batter evenly in the prepared pan.
Bake 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the bars soft and chewy.
Allow the blondies to cool completely in the pan on a wire rack.
Whisk the powdered sugar and lemon juice together to make the glaze.
Drizzle the glaze over the cooled bars and spread it into a thin layer with a spatula.
Chill the bars about an hour to set the glaze, then lift them from the pan with the parchment and cut into 16 bars. Serve at room temperature or chilled.

Notes

For the total 5 tablespoons of lemon juice needed for both the blondies and glaze, you’ll need 2–3 large lemons depending on juiciness. Fresh raspberries can be used, but fold them in gently to avoid crushing; frozen raspberries work well and are my preference.