Blueberry Lemon Brownies
Serves 16
20 mins prep
30 mins cook
50 mins total
These blueberry lemon brownies are tangy, zesty, fudgy, and packed full of lemon flavor with juicy blueberries. The tangy swirled glaze is easy to make and is naturally flavored and colored. The brownies come together without an electric mixer and are so easy to make! The fudgy, rich texture is similar to a brownie but there's no chocolate. *For best results use a scale to measure the flour*
Brownies
Glaze
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Brownies
Line the bottom and edges of an 8” or 9” square baking pan with parchment paper. Preheat oven to 350°F (180°C).
In a large bowl, combine sugar, grated lemon zest, and salt. Rub the sugar and zest with your fingers until fragrant and moist.
⅕ 1 granulated sugar⅕ 2 lemons⅕ ¼ sea saltAdd two whole eggs and two large egg yolks, whisking well until thickened (you can do this by hand, it will take about 1 minute).
⅕ 2 large eggs⅕ 2 large egg yolksPour melted butter into the sugar mixture and whisk well to combine. Add lemon juice and yellow food coloring (optional), whisk well.
⅕ ¼ lemon juice⅕ 1 butterSift the flour and baking powder right into the same bowl. Fold with a spatula, just until no more dry streaks of flour remain. Some lumps and bubbles are ok.
⅕ 2 all purpose flour⅕ ½ baking powderIn a separate medium bowl, add frozen wild blueberries and 1 tablespoon of flour. Stir to coat the blueberries in flour. Add the coated blueberries into the batter and fold to combine.
⅕ ¾ wild blueberries⅕ 1 all purpose flourTransfer to the prepared baking pan and push the batter into all of the corners. Smooth the top.
Bake for 25-30 minutes, or until the edges are set and the middle is slightly puffed and wiggly. If you want a less fudgy texture, cook for another 5-10 minutes (the center should not be jiggly).
Let brownies cool to room temperature directly in the pan.
Glaze
Divide the powdered sugar in half into two bowls. One will be the white glaze, and the other will be the purple glaze.
⅕ 2 powdered sugarLet the blueberries thaw if using frozen blueberries. If using fresh blueberries, add them into a saucepan with 2 tablespoons of water. Cook on medium heat for a few minutes until they release liquid that's a bright purple color.
⅕ ¼ wild blueberriesInto one bowl with powdered sugar, gradually add lemon juice and stir with a whisk until a very thick glaze forms. Add the liquid gradually because a little bit goes a long way. The thicker the glaze, the less messy these brownies will be.
⅕ 1-2 lemon juiceInto the second bowl, gradually add the liquid from the blueberries, whisking until a thick glaze forms.
Dollop spoonfuls of white and purple glaze on the cooled brownies and swirl them all together. The glaze may seem thick but as it sits, it settles into the brownies and starts to look a lot thinner.
Let the glaze set for 5-10 minutes, slice into 9 or 16 squares with a clean knife (clean it between each cut), and serve!
