Lemon Swirled Blueberry Blondies With Almond Crunch

Get ready to experience a delightful twist on a classic treat! These Lemon Swirled Blueberry Blondies with Almond Crunch are the perfect balance of sweet, tart, and nutty. Soft, chewy blondies are swirled with a vibrant lemon curd and studded with juicy blueberries, then finished with a satisfying almond crunch. This recipe is a guaranteed crowd-pleaser, perfect for brunch, dessert, or a simple afternoon pick-me-up. We’ve taken the traditional blondie and elevated it with bright citrus notes and a delightful textural contrast. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 120g (1/2 cup) Unsalted Butter, Melted: Using melted butter creates a chewier blondie texture. Ensure it’s cooled slightly before mixing with the sugar to prevent cooking the eggs. Unsalted butter allows you to control the overall saltiness of the blondies.
• 200g (1 cup) Light Brown Sugar: Light brown sugar adds moisture and a subtle molasses flavor, contributing to the blondies’ soft and chewy texture. The molasses also enhances the caramelization during baking.
• 2 Large Eggs: Eggs provide structure and richness to the blondies. They bind the ingredients together and contribute to a tender crumb.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth. Choosing alcohol-free ensures it’s suitable for all audiences.
• 130g (1 cup) All-Purpose Flour: All-purpose flour provides the structure for the blondies. Be careful not to overmix the batter once the flour is added, as this can develop the gluten and result in tough blondies.
• 1 tsp (5g) Baking Powder: Baking powder is a leavening agent that helps the blondies rise, creating a light and airy texture.
• 1/2 tsp (2g) Salt: Salt balances the sweetness and enhances the other flavors in the blondies.
• 150g (1 cup) Fresh Blueberries: Fresh blueberries provide bursts of juicy sweetness and a beautiful color contrast. Gently fold them into the batter to avoid crushing them.
• 1 Lemon – Zest (1 tsp) and Juice (2 tbsp): Lemon zest adds a bright, aromatic citrus flavor, while the juice provides tartness to the lemon curd. Be sure to zest the lemon *before* juicing it!
• 60g (1/4 cup) Granulated Sugar (for lemon curd): Granulated sugar provides sweetness to the lemon curd and helps it thicken.
• 30g (2 tbsp) Unsalted Butter (for lemon curd): Butter adds richness and a smooth texture to the lemon curd.
• 1 Large Egg Yolk (for lemon curd): The egg yolk contributes to the richness and thickening of the lemon curd, creating a luscious texture.
• 30g (1/4 cup) Toasted Almond Slivers: Toasted almond slivers add a delightful crunch and nutty flavor to the blondies. Toasting them enhances their flavor and texture.
• Powdered Sugar for Dusting: Powdered sugar adds a touch of sweetness and a beautiful finishing touch to the cooled blondies.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with a gluten-free all-purpose flour blend for a gluten-free version.
• Light Brown Sugar: Dark brown sugar can be used for a more intense molasses flavor.
• Fresh Blueberries: Frozen blueberries can be used, but be sure to toss them in a little flour before adding them to the batter to prevent them from sinking.
• Almond Slivers: Pecans or walnuts can be used instead of almonds for a different nutty flavor.

Detailed Step-by-Step Instructions

1. Preheat and Prepare the Pan: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the blondies out a breeze. Lightly butter the parchment paper to prevent sticking.
2. Make the Lemon Curd: In a small saucepan, combine the lemon juice, lemon zest, granulated sugar, and 30g of butter. Heat over medium heat, stirring constantly until the sugar is completely dissolved. This prevents crystallization and ensures a smooth curd.
3. Whisk in the Egg Yolk: Once the sugar is dissolved, whisk in the egg yolk vigorously. Continue whisking constantly for about 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Be careful not to overheat, or the egg yolk will scramble.
4. Cool the Lemon Curd: Remove the lemon curd from the heat and transfer it to a bowl. Allow it to cool to room temperature while you prepare the blondie batter. Cooling prevents the curd from melting into the batter and losing its distinct swirl.
5. Prepare the Blondie Batter: In a large bowl, whisk together the melted butter and light brown sugar until the mixture is smooth and well combined. The brown sugar adds a lovely caramel flavor and chewy texture.
6. Incorporate the Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition. This ensures proper emulsification. Stir in the alcohol-free vanilla extract for added flavor.
7. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting ensures a light and airy texture.
8. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in tough blondies. A few streaks of flour are okay.
9. Fold in the Blueberries: Gently fold in the fresh blueberries, being careful not to crush them. This preserves their shape and prevents the batter from turning purple.
10. Layer the Batter: Spread half of the blondie batter evenly into the prepared baking pan.
11. Add Lemon Swirls (First Layer): Drop spoonfuls of the cooled lemon curd over the batter. Use a knife or skewer to gently swirl the curd through the batter, creating visible ribbons. Don’t over-swirl, as you want distinct pockets of lemon flavor.
12. Top with Remaining Batter: Top with the remaining blondie batter, spreading it gently and evenly over the lemon-swirled layer.
13. Add Lemon Swirls (Second Layer): Add another round of lemon curd dollops and swirl again for extra visual contrast and flavor.
14. Sprinkle with Almonds: Sprinkle the toasted almond slivers evenly over the surface of the batter. This adds a delightful crunch and nutty flavor.
15. Bake the Blondies: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with only a few moist crumbs.
16. Cool and Cut: Let the blondies cool in the pan for 10 minutes before lifting them out using the parchment paper overhang. Transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar and cut into squares.

The Science Behind the Swirl: Why Lemon and Blueberry Work So Well

The combination of lemon and blueberry isn’t just delicious; it’s a flavor pairing rooted in complementary acidity and sweetness. Blueberries offer a mild sweetness, while lemon provides a bright, zesty counterpoint. This balance prevents the blondies from becoming overly sweet and creates a more complex, refreshing flavor profile. The lemon curd, with its concentrated lemon flavor, creates distinct pockets of tartness that cut through the richness of the blondie base. The slight tanginess of the lemon also enhances the sweetness of the blueberries, making both flavors more vibrant.

Achieving the Perfect Almond Crunch

Toasting the almond slivers before adding them to the blondies is crucial for achieving that satisfying crunch. Raw almonds can become soggy during baking. Toasting them brings out their natural nutty flavor and creates a delightful textural contrast to the soft, chewy blondie. Spread the almond slivers in a single layer on a baking sheet and toast in a 175°C (350°F) oven for 5-7 minutes, or until golden brown and fragrant. Watch them carefully, as they can burn quickly.

Tips for Perfectly Moist Blondies

Overbaking is the enemy of moist blondies. Start checking for doneness at the 20-minute mark. A toothpick inserted near the center should come out with a few moist crumbs attached – it shouldn’t be completely clean. If the edges are browning too quickly, you can tent the pan with aluminum foil during the last few minutes of baking. Using melted butter instead of softened butter also contributes to a chewier, moister texture.

Lemon Curd Variations

Feel free to experiment with the lemon curd! For a more intense lemon flavor, add a teaspoon of lemon extract. You can also substitute some of the lemon juice with orange juice for a slightly different citrus profile. If you prefer a smoother curd, strain it through a fine-mesh sieve after cooking to remove any bits of zest.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can! However, frozen blueberries may bleed more color into the batter. Toss them with a tablespoon of flour before adding them to help prevent this.

Can I make these blondies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

How should I store leftover blondies?

Store leftover blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.

Conclusion

These Lemon Swirled Blueberry Blondies with Almond Crunch are a delightful treat that’s sure to impress. The bright, zesty lemon perfectly complements the sweet blueberries, while the almond crunch adds a satisfying texture. Don’t forget to save this recipe to your Pinterest board for later! Pin this recipe!

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