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!
Ingredients
For the Blueberry-Lemon Brownies:
3/4cupall-purpose flour
1/4teaspoontable salt
8tablespoonsunsalted butter, softened
3/4cupgranulated sugar
1teaspoonfinely grated zest from 1/2 lemon
2large eggs
1tablespoonfresh lemon juice from 1/2 lemon
3/4cupblueberries
For the Lemon Glaze:
1/2cuppowdered sugar
1tablespoonfresh lemon juice from 1/2 lemon
1teaspoonfinely grated zest from 1/2 lemon
Instructions
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.