Blueberry Lemon Brownies

Blueberry Lemon Brownies

If you’re looking for the perfect recipe for those plump blueberries, look no further! These Blueberry Lemon Brownies are zingy, tart and perfect for your next summer cookout!

Blueberry Lemon Brownies1

These Blueberry Lemon Brownies are a spin off of the Lemonies that I made in the spring. The Lemonies were so delicious that I couldn’t get them out of my head! After Andrew and I were invited to a friend’s cookout, I knew I wanted to make another batch with some blueberries thrown in! They didn’t disappoint! :) Moist, zingy and packed with plump blueberries. If you’re a fan of the lemon and blueberry combo, you will love these babies!

Blueberry Lemon Brownies2

Blueberry Lemon Brownies

Yield: 16 brownies


For the Blueberry-Lemon Brownies:
3/4 cup all purpose flour
1/4 teaspoon table salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon finely grated zest from 1/2 lemon
2 large eggs
1 tablespoon fresh lemon juice from 1/2 lemon
3/4 cup blueberries

For the Lemon Glaze:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice from 1/2 lemon
1 teaspoon finely grated zest from 1/2 lemon


Adjust oven rack to middle position and heat oven to 350 degrees. Spray an 8” x 8” pan with nonstick cooking spray.
Whisk flour and salt together in medium bowl; set aside.
In stand mixer fitted with paddle attachment, beat butter, sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds. Add lemon juice and mix to combine. Reduce speed to low and flour mixture, mixing until incorporated. Fold in blueberries.
Spoon batter into prepared pan and smooth top.
Bake until skewer inserted into brownies comes out clean, 22 to 25 minutes. Cool in pan on wire rack to room temperature.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar, lemon juice and lemon zest. Spread over brownies and let harden, about 10 minutes, before serving.

Source: adapted from Lemonies

One Year Ago: Corn and Black Bean Taquitos      

Two Years Ago: Peach Crumble Bars                    

Three Years Ago: Roasted Garlic Hummus           


28 Responses to “Blueberry Lemon Brownies”

  1. #
    Theresa @aloveafare — July 31, 2013 @ 5:02 pm

    These look delicious. Can’t wait to do a take on this recipe. I hope mine look just as good as yours do. Yum! Thanks for the inspiration!

  2. #
    Elizabeth @ Confessions of a Baking Queen — July 31, 2013 @ 11:45 pm

    These two flavors just belong together. The blueberries do look so plump and juicy, perfect for a cook out!

  3. #
    Amy @ Elephant Eats — August 1, 2013 @ 10:13 am

    Oooh, these look so moist and delicious! And i love anything lemon.

  4. #
    Anastasia — August 1, 2013 @ 12:56 pm

    Those brownies aren’t all that brown! Nevertheless, they look absolutely delicious!

  5. #
    Laura Dembowski — August 2, 2013 @ 7:47 am

    Such a great spin on brownies! Love the addition of those bright blueberries.

  6. #
    Terri — August 3, 2013 @ 1:09 am

    These look delicious, and I just bought some blueberries. Will give them a try this week!

  7. #
    Jayne — August 6, 2013 @ 9:55 am

    Lemons is my favourite flavour! I can imagine how wonderfully zingy this is! Now I am craving me some.

  8. #
    jenny — August 10, 2013 @ 12:42 pm

    Haven’t stopped by in quite a while. It was fun to browse your always-delicious looking recipes. Thanks for some new ones!

  9. #
    Bonnie — August 17, 2013 @ 8:46 am

    Just tried this recipe for the first time, it took approximently 30 minutes on my new stove, not the 22-25 as stated in recipe. Now to wait for them to cool to taste!
    Looks really yummy though!

  10. #
    Katie — August 17, 2013 @ 10:34 pm

    Just made these tonight for a cookout! YUMMM!!! Lots of kudos from our guests! Thanks for sharing!!!

    • Christina replied: — August 31st, 2013 @ 9:54 pm

      Yay! So happy to hear that everyone enjoyed them! :)

  11. #
    Melody — August 18, 2013 @ 9:29 pm

    Got off of Pinterest and made these brownies the minute i saw them, I knew they would be wonderful and they were. My boys were moaning. Stunningly, fantastically wonderful. !!

  12. #
    PS — August 20, 2013 @ 8:43 pm

    I made these but cut back on the sugar by 1/4 cup and used the juice of 1 lemon and as much lemon peel as I could grate off one lemon. I increased the flour by 2 tablespoons. Took a bit longer to cook, but they were excellent and there were no complaints about them being too tart or lemon-ey!

    • Christina replied: — August 31st, 2013 @ 9:51 pm

      Yay! So happy to hear that you enjoyed them! :)

  13. #
    Debby Ellis — August 22, 2013 @ 6:23 pm

    I just found this web site and made the brownies yesterday. My family loved them. I will make these again and again.

    • Christina replied: — August 31st, 2013 @ 9:50 pm

      Yay! So happy to hear that your family enjoyed them! :)

  14. #
    Beth — August 23, 2013 @ 12:06 pm

    I made these last night for a bake sale at my work and they were a hit! Very good will definitely be making them again!!

    • Christina replied: — August 31st, 2013 @ 9:50 pm

      Yay! So happy to hear that everyone enjoyed them! :)

  15. #
    Dina — September 10, 2013 @ 9:36 am

    they sound yummy!

  16. #
    Vicki @ WITK — September 10, 2013 @ 7:07 pm

    These look so dense, almost like cheesecake! They look amazing.

  17. #
    Sara — September 12, 2013 @ 9:37 am

    These look divine — oh my goodness. I’m almost jealous that I don’t have these right now in front of me (and by almost, I mean totally). Lemon is my favorite thing ever and these just look so, so good.

  18. #
    Noreen — February 18, 2014 @ 12:29 pm

    Yummyyyyy! Had to try one before my girlfriends come for dinner. So light and lemony (used Meyer) tender and moist, more like a fluffy cake texture to me. I made some lemon ice cream to serve with it. And they are pretty too! Thank you so much, Christina. Love love love your website!

    • Christina replied: — February 20th, 2014 @ 4:04 pm

      Yay!! I’m so happy to hear that you enjoyed the lemon brownies, Noreen! I’ll have to try these soon using meyer lemons! Thanks so much for letting me know how they turned out for you! :)

  19. #
    Naoko — April 20, 2014 @ 10:10 am

    I made these for an Easter Sunday get together with my in-laws today. It was a huge hit with everyone. I was hoping to bring home some leftovers, but no chance! I will have to make them again soon. Thanks for a great recipe!

  20. #
    FatCatAnna — April 26, 2014 @ 8:04 pm

    As a Type 1 diabetic (insulin is my best buddy when it comes to baked goods like yours along with my trusty blood meter that never lies) – I can’t wait to give this recipe a try. it’s actually not uber high in carbs (e.g. flour / sugar ) – so as long as I don’t inhale too many squares – I’ll be a happy gal! \\^,,^//

  21. #
    Linda — July 20, 2014 @ 4:45 pm

    I made these last night for today’s church picnic. The picnic was cancelled due to rain. That’s the bad news. The good news is we don’t have to share these scrumptious brownies! Thanks for sharing this recipe. It’s definitely a keeper.

  22. #
    Ryoko — June 17, 2015 @ 7:56 am

    I made these for a BBQ get together and they turned out fabulous! I was worried at first, as they were very flat going into the oven, but they were fine. I am making them today with raspberries instead of the blueberries… hopefully they are just as good. Thanks for a great recipe!

  23. #
    Cori — July 22, 2015 @ 12:10 pm

    Just made these last night because I needed to use up some blueberries I had. They’re absolutely delicious, although they’re a bit lighter and cake-like rather than a dense brownie texture. I couldn’t wait for the glaze to set and ate two right away. SO good! I brought the rest into work and they disappeared rather quickly! I’m wondering if there’s anything that could be done differently to make them a little heavier like a brownie, maybe sub oil for butter or reduce baking time?

  24. #
    Saly — October 11, 2017 @ 7:00 pm

    Can I use frozen berries??

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