Lemon Blondies with Raspberries are the perfect amount of sweet, tangy, yet delectable treat. These blondies are a summer staple.
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Cakey, yet chewy blondies with raspberries are by far one of the best desserts in my opinion. They combine two of the best desserts, cookie in the form of a brownie, what could be better? This tart raspberry blondies recipe uses a shortcut by starting with a box of lemon cake mix. What is a blondie? Find out the details about this treat.
For more mouthwatering lemon dessert recipes, check out this collection of easy lemon recipes.
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What We Love About This Recipe
- Easy Ingredients: The ingredients for this Lemon blondies with Raspberries couldn’t be easier as it starts with a box of cake mix.
- Family Friendly: Your family will gobble down these raspberry blondies.
- Adaptable: Use whatever type of berries you would like, if raspberries don’t float your boat.
Ingredient Notes
- Lemon Cake Mix
- Vegetable Oil
- Eggs
- Vanilla
- Fresh Raspberries or Frozen Raspberries
- Powdered Sugar
- Lemon Juice
- Milk
Equipment Needed
- Whisk
- Electric Mixer
- Off-set Spatula
- Toothpick
- 8 x 8-Inch Casserole Dish
- Mixing Bowls
- Measuring Cups and Spoons
How to Make Lemon Raspberry Blondies
These are the basic steps for making Lemon Blondies with Raspberries. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE THE BATTER
First preheat the oven to 350 degrees. In a large mixing bowl, mix together the box cake mix, vegetable oil, eggs, and vanilla extract, beat for 2 minutes until fluffy. Then transfer to the a greased or parchment paper lined square baking pan.
STEP 2: ADD THE RASPBERRIES
Use a spatula to press the raspberries into the top of the batter.
STEP 3: BAKE RASPBERRY LEMON BARS
Bake lemon blondies with raspberries for 22-24 minutes. Check doneness with a toothpick, if it comes clean then they are done. Allow to cool completely before adding the glaze.
STEP 4: MAKE THE GLAZE
In a small bowl combine powdered sugar, lemon juice, and milk. On a wire rack, pour the lemon glaze over the blondies. Allow the glaze the set completely before cutting into squares, then serve or store for later.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time, follow the steps as usual and store in an airtight container, either in the fridge or at room temperature.
HOW TO STORE THIS RECIPE
Store leftover lemon blondies with raspberries in an airtight container for 3-4 days either at room temperature or in the fridge.
HOW TO FREEZE THIS RECIPE
To freeze lemon raspberry blondies, wrapped each square individually in cling wrap and store in a freezer bag for up to 3 months.
Frequently Asked Questions
You can absolutely switch blueberries for raspberries.
This recipe can easy by doubled or halved, increase or decrease ingredients proportionally, if halving then use a loaf pan or if you are doubling either split between 2 dishes or bake in a 1/2 sheet pan.
Blondies should have drier looking edges and a moist center, they should not be too gooey otherwise they are probably under done.
Expert Tips for Making This Recipe
- Raspberry Jam: Don’t have any fresh or frozen raspberries? No problem, just use raspberry jam or jelly. You can add gobs it the top and use a knife to swirl into the blondies.
- Other Berries: You can absolutely switch in any other berries such as blueberries, blackberries, or strawberries.
- White Chocolate Chips: For some extra creamy and richness, fold in white chocolate chips to batter.
- Zest: Add a little lemon zest for even more lemon flavor.
What to Serve with Lemon Blondies with Raspberries
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Lemon Blondies with Raspberries
Equipment
- Toothpick
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Ingredients
Blondies:
- 1 Box Lemon Cake Mix
- ⅓ cup Vegetable Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract, optional
- ½ cup Raspberries, as needed
Optional Glaze:
- ½ cup Powdered Icing Sugar
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Milk, as needed
Instructions
- Preheat oven to 350F.
- Grease a 8″ x 8″ casserole dish and set aside.
- In a large bowl, beat together the cake mix, vegetable oil, eggs and vanilla extract for 2 minutes until well combined and fluffy.
- Pour the batter into the prepared baking dish.
- Press the raspberries into the batter, then use a spatula to even out the top of the batter and slightly cover the majority of the raspberries.
- Bake for 20-24 minutes until an inserted toothpick comes out clean.
- Allow the blondies to cool completely before preparing the glaze.
- In a small bowl, whisk together all glaze ingredients.
- Pour the glaze all over the blondies and smooth over with an offset spatula until blondies are completely covered.
- Allow the glaze to set for at least 1 hour before cutting the blondies to store or serve.
Christina’s Notes
- Raspberry Jam: Don’t have any fresh or frozen raspberries? No problem, just use raspberry jam or jelly. You can add gobs it the top and use a knife to swirl into the blondies.
- Other Berries: You can absolutely switch in any other berries such as blueberries, blackberries, or strawberries.
- White Chocolate Chips: For some extra creamy and richness, fold in white chocolate chips to batter.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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