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Recipe compliments of www.ITISAKEEPER.com
Lemon Blondies with Raspberries
Lemon Blondies with Raspberries are the perfect amount of sweet, tangy, yet delectable treat. These blondies are a summer staple.
Equipment
- Toothpick
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.