These lemon and raspberry blondies are the perfect balance of tart and sweet!
Lemon blondies with white chocolate chunks, fresh raspberries and tangy lemon curd swirls – they are impossible to resist!
Have you ever tried a blondie? If you haven’t, you’re missing out. The blonde brown sugar version of a brownie is my absolute favourite. I can’t resist them!
more blondie recipes to try
I’ve been thinking of creating a lemon blondie for ages. It took me a couple of tries to get the recipe just right, but I believe I’ve now nailed it. I don’t think I could improve on these. They are SO good!
I simply love everything about them…..the fudgy blondie base, the white chocolate, fresh raspberries and little pools of lemon curd…..they are drool worthy!
Why you should try this recipe
- If you love lemon bakes, then I HIGHLY recommend you try these ASAP. They are bursting with lemon flavour!
- The tart lemon flavour and fresh raspberries go perfectly with the sweet brown sugar blondie and the white chocolate chunks. And there’s also gooey lemon curd swirls……have I convinced you that you need these in your life?
- They are so easy to make. I’ve used the base of my popular jammie dodger blondie recipe. It takes no more than 10 minutes to make the batter – and you don’t need any special equipment.
ingredient list for lemon and raspberry blondies
- Butter. It’s important to use real butter – I wouldn’t recommend a low fat baking spread or margarine. You need the fat in proper butter – and it tastes so much nicer. You can get away with using margarine in some recipes, but not blondies (in my opinion at least!)
- Soft light brown sugar gives the blondies a gorgeous fudgy texture and lovely caramelised flavour.
- Eggs – you’ll need 3 large.
- Lemon extract – I use the Sainsbury’s brand.
- Plain flour
- a little cornflour (corn starch) gives such a lovely texture to the blondie base.
- A pinch of salt to bring out the flavours.
- Fresh raspberries add such a lovely fresh, tart flavour to these blondies – and white chocolate and raspberry is always a match made in heaven (see my recipes for no bake white chocolate and raspberry cheesecake and white chocolate and raspberry brownies) I’m pretty sure blackberries would also work really well if you felt like changing it up.
- White chocolate chunks provide texture and a little sweetness alongside the lemon-raspberry flavours. You can use chocolate chips if you prefer, but I always like to chop up a bar.
handy recipe tips
Scroll to the bottom of the post to find printable recipe card
- You will need a 7×11 inch baking tray to make these blondies. The first time I made this recipe I used a 9×13 inch tray which was a mistake – I ended up with some delicious but a little on the dry side cake bars! They were missing the gooiness a good blondie should have.
- When melting the butter and sugar together, remove it from the heat as soon as it’s melted and smooth.
- Leave the melted butter and sugar for a few minutes before adding the eggs – if it’s too hot, the eggs could scramble. Not the effect we’re looking for at all!
- My shop bought lemon curd was quite gloopy and thick, so I slightly warmed it in a saucepan before using – this makes it a little easier to make swirly patterns in the blondie. It doesn’t have to be perfect though! If you would rather use homemade, I have a really easy microwave lemon curd recipe.
- Some of the lemon curd sinks slightly on baking at creates little pools…..which is one of my favourite things about this recipe!
- When I created this recipe, I was out of fresh lemons so I used lemon extract instead. Extract is quite strong and gives you incredible flavour. I use two 5ml teaspoons of extract for a real lemony zing. I do love my lemon bakes – my classic lemon drizzle cake recipe and this sour cream lemon bundt cake also uses lemon extract.
- If you don’t have any lemon extract, you can use the finely grated zest of two unwaxed lemons.
- Make sure you allow the blondies to cool completely before cutting – I like to leave mine overnight. If you can’t wait that long, I would recommend leaving them for a minimum of 4 hours.
Store the blondies in an airtight container and eat within three days. You can keep them in the fridge if your kitchen tends to be very warm.
Did you make this recipe?
I really hope you love it! Let me know what you thought by leaving a comment below and please rate the recipe by clicking on the stars in the recipe card.
got any questions about the recipe?
If you need any help with the recipe, leave a comment or get in touch via my social media and I’ll do my best to help!
I’m linking this post with #CookBlogShare
- 200g unsalted butter
- 250g soft light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons lemon extract
- 200g plain flour
- 50g cornflour
- Pinch salt
- 180g fresh raspberries
- 150g bar white chocolate, chopped into chunks or chips
- 6 tablespoons lemon curd (homemade or shop bought)
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a 7x11 inch baking tin with parchment, making sure the paper reaches a few cm above the top of the tin so you can easily lift the blondie out later.
- Melt the butter and sugar together in a medium saucepan over a low-medium heat, stirring occasionally. When the mixture has melted, remove from the heat and allow to cool for a few minutes before adding the eggs - if the melted butter is too hot, the eggs could scramble.
- Once the mixture has cooled down a little, beat in the eggs, one at a time. Stir in the lemon extract.
- Place the plain flour, cornflour and salt in a medium bowl and stir together. Using a rubber spatula, fold the flour mixture into the batter, scraping down the sides of the bowl to ensure all of the ingredients are incorporated. Fold in the white chocolate chunks. The batter should be quite thick.
- Spoon the blondie batter into the lined tin. Press the fresh raspberries into the batter. If the lemon curd is quite thick, gently warm it up in a small saucepan - this will loosen it up a little and make it easier to swirl on the batter.
- Using a teaspoon, drop spoonfuls of the curd all over the top of the blondie batter in a random manner. Take the tip of a knife and gently swirl the curd - don't go too deep - you're just aiming to make a pattern on the top.
- Bake the blondie for about 30-35 minutes or until the edges look light golden brown and set. The middle will still feel quite wobbly - this is perfect. The blondie will set while it cools.
- Leave the blondie to cool completely in the tin for at least 3-4 hours before cutting - even longer is better if you can. I find it best to leave them overnight before cutting.
This recipe makes 10 blondie bars, but you could cut them smaller if you need them to go further.
The blondies will keep for up to three days in an airtight container - you don't have to keep them in the fridge, but if you live in a super hot Country it's probably better if you do.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 92mgCarbohydrates: 57gFiber: 2gSugar: 39gProtein: 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.