Description

These Blueberry Lemon Brownies combine the rich, fudgy texture of classic brownies with the fresh, vibrant flavors of lemon and wild blueberries. A luscious lemon-scented batter studded with juicy blueberries is baked to perfection, then topped with a beautifully swirled glaze of lemon and blueberry for a visually stunning and delicious treat that balances sweetness with a refreshing citrus tang.

Ingredients

Scale

Brownies

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)

Glaze

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)

Instructions

Prepare Pan and Oven. Line the bottom and edges of an 8” or 9” square baking pan with parchment paper. Preheat the oven to 350°F (180°C).
Mix Sugar and Lemon Zest. In a large bowl, combine granulated sugar, lemon zest, and sea salt. Rub them together with your fingers until the mixture is fragrant and moist.
Whisk Eggs. Add the two whole eggs and two egg yolks to the sugar mixture and whisk vigorously by hand for about 1 minute until the mixture thickens.
Add Butter and Lemon Juice. Pour in the melted, cooled butter and whisk to combine. Then add the lemon juice and mix thoroughly. (Optional: add yellow food coloring for enhanced color.)
Incorporate Dry Ingredients. Sift the flour and baking powder directly into the wet mixture. Fold gently with a spatula until no streaks of flour remain. Some lumps and air bubbles are fine.
Coat Blueberries. In a separate bowl, toss the wild blueberries with 1 tablespoon of flour until well coated. Fold them gently into the batter to distribute evenly.
Transfer Batter and Bake. Pour the batter into the prepared pan, pushing it into corners and smoothing the top. Bake for 25-30 minutes until the edges are set and the center is slightly puffed but still wiggly. For a less fudgy texture, bake an additional 5-10 minutes until the center is firm but not jiggly.
Cool Brownies. Allow the brownies to cool completely at room temperature in the pan.
Prepare Glazes. Divide the powdered sugar evenly between two bowls. For the white glaze, gradually whisk in 1-2 tablespoons of lemon juice until a thick glaze forms. For the purple glaze, if using fresh blueberries, cook them with 2 tablespoons of water on medium heat until they release a bright purple liquid. For thawed blueberries, use the released juice directly. Gradually whisk the blueberry liquid into the other bowl of powdered sugar until thick.
Decorate Brownies. Spoon the white and purple glazes in dollops over the cooled brownies and swirl them together with a knife or skewer to create a marbled effect. The glaze will settle and thin out as it sets.
Set Glaze and Serve. Allow the glaze to set for 5-10 minutes. Using a clean knife (wiping between cuts), slice the brownies into 9 or 16 squares and serve.

Notes

Using frozen blueberries without thawing helps prevent the batter from turning purple and keeps the blueberries intact.
Be careful not to overmix the batter once flour is added to maintain a tender texture.
If you want a brighter lemon flavor, you can add a little more lemon zest or a splash of lemon extract.
The glaze consistency can be adjusted by varying the amount of liquid added; thicker glaze results in less messy brownies.
For a richer color, add optional yellow food coloring to the batter.
Clean your knife between cuts to achieve neat brownie squares with glaze swirls.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry lemon brownies, lemon brownies, blueberry brownies, lemon dessert, fruity brownies, glazed brownies