Raspberry Lemonade Blondies
These delicious and bright blondies take notes from your favorite summertime drink, and get topped with a berry cream cheese frosting.
Ingredients
Blondies
- 1 cup unsalted butter 2 sticks, softened
- ⅔ cup sugar
- 1 egg
- ¼ cup lemon juice
- 2 ⅛ cup all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 8 oz fresh raspberries
Cream Cheese Frosting
- 6 raspberries
- 1 tbsp lemon juice
- 1 cup powdered sugar plus 1 tbsp
- 4 oz cream cheese softened
Instructions
Blondies
- Preheat the oven to 350°
- In a stand mixer with a whisk attachment, beat butter and sugar until light and fluffy.
- Add in egg and lemon juice and mix until incorporated.
- Slowly add in flour, baking powder, and salt, and continue mixing until fully incorporated.
- Turn the mixer off and gently fold in the raspberries. The batter will be thick so the raspberries will break apart.
- Pour batter in a 9x9 square baking pan lined with parchment. Bake for 30 minutes or until a toothpick or fork comes out clean. Edges will be slightly golden. Allow to cool completely.
Cream Cheese Frosting
- While the blondies are baking, add a small handful of raspberries, about 6-8, 1 tbsp of powdered sugar, and lemon juice to a small sauce pot over medium heat. Cook the raspberries down, mashing them with a fork, about 5 minutes or until the juices begin to simmer and reduce. This should yield about a tablespoon or two of syrup/pulp.
- In a stand mixer, whip softened cream cheese and sugar together until light and fluffy. Add in the raspberry syrup/sauce and continue to mix until fully incorporated.
- Using an offset spatula, completely cover the cooled blondies with an even layer of frosting. Refrigerate for 10 minutes to allow the frosting to firm up.
- Cut into 16 even squares and serve.
Notes
Because the frosting contains dairy, the blondies need to be stored in the refrigerator.