Name: Blueberry Lemon Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¼ cup granulated sugar; Zest of 2 lemons; ¼ teaspoon sea salt; 1 cup butter, melted and cooled to room temperature; 2 large eggs, room temperature; 2 large egg yolks, room temperature; ¼ cup lemon juice (from the zested lemons); 2 ¼ cups all-purpose flour (270 g); ½ teaspoon baking powder; ¾ cup wild blueberries (fresh or frozen, do not thaw); 1 tablespoon all-purpose flour (for coating blueberries); 2 cups powdered sugar, divided in half; 1-2 tablespoons freshly squeezed lemon juice; ¼ cup wild blueberries, thawed; 2 tablespoons water (for cooking fresh blueberries)

Ingredients

1 ¼ cup granulated sugar

2 lemons (zested)

¼ teaspoon sea salt

1 cup butter (melted and cooled to room temperature)

2 large eggs (room temperature)

2 large egg yolks (room temperature)

¼ cup lemon juice (from the zested lemons)

2 ¼ cups all-purpose flour (270 g)

½ teaspoon baking powder

¾ cup wild blueberries (fresh or frozen, do not thaw)

1 tablespoon all-purpose flour

2 cups powdered sugar (divided in half)

1-2 tablespoons lemon juice (freshly squeezed)

¼ cup wild blueberries (thawed)

Instructions

Step 1: Line an 8” or 9” square baking pan with parchment paper along the bottom and edges. Preheat your oven to 350°F (180°C).

Step 2: In a large bowl, combine the sugar, lemon zest, and sea salt. Rub the sugar and zest together with your fingers until fragrant and moist.

Step 3: Add the whole eggs and egg yolks to the sugar mixture. Whisk vigorously by hand for about 1 minute until the mixture thickens.

Step 4: Pour in the melted butter and whisk until fully combined. Stir in the lemon juice.

Step 5: Sift the flour and baking powder directly into the bowl. Gently fold with a spatula until no dry flour streaks remain. Some lumps and bubbles are fine.

Step 6: In a separate bowl, toss the frozen blueberries with 1 tablespoon of flour to coat. Fold the coated blueberries into the batter.

Step 7: Transfer the batter to the prepared pan, spreading it evenly and smoothing the top with a spatula.

Step 8: Bake for 25-30 minutes, or until the edges are set and the center is slightly puffed but still wiggly. For less fudgy brownies, bake an additional 5-10 minutes until the center firms up without becoming dry.

Step 9: Allow the brownies to cool completely in the pan before glazing.

Step 10: Divide the powdered sugar evenly into two bowls for the glazes.

Step 11: Let frozen blueberries thaw, or cook fresh blueberries with 2 tablespoons water over medium heat until they release bright purple juice.

Step 12: In one bowl, gradually whisk lemon juice into the powdered sugar to form a thick white glaze. Add lemon juice slowly to control thickness.

Step 13: In the second bowl, whisk the blueberry liquid into the powdered sugar until a thick purple glaze forms.

Step 14: Spoon dollops of both glazes onto the cooled brownies and swirl together with a skewer or knife. Allow the glaze to settle for 5-10 minutes.

Step 15: Slice the brownies into 9 or 16 squares, wiping the knife clean between each cut, and serve.

Tips & Variations

To enhance the lemon flavor, add a teaspoon of lemon extract to the batter along with the lemon juice.

Use fresh blueberries if possible for the best texture, but frozen blueberries work well if kept frozen until folding them in to prevent color bleeding.

For a dairy-free version, substitute the butter with a plant-based alternative and use a flax egg instead of whole eggs.

If you prefer less tang, reduce the amount of lemon juice in the glaze portion.

Storage

Store the glazed brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. When refrigerated, allow them to come to room temperature before serving for best texture. These brownies can also be frozen without glaze for up to 2 months; thaw completely before glazing.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well as long as you do not thaw them before folding into the batter. Toss them in flour first to prevent sinking and bleeding color throughout the batter.

How do I know when the brownies are done?

The brownies are done when the edges look set and the center is slightly puffed and still a bit wiggly. For a fudgier texture, remove at this point; for more cake-like brownies, bake a few minutes longer until the center feels firm but not dry.