Lemon Blueberry Blondies

Ingredients

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• 1 tsp. finely grated lemon zest
• 2 large eggs , lightly beaten
• 1 c. fresh blueberries , divided
• 1 tbsp. fresh lemon juice

On Hand

• cooking spray
• 1 1/2 c. (320 g.) packed light brown sugar
• 3/4 c. (1 1/2 sticks) unsalted butter
• 2 tsp. pure vanilla extract
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 1/2 c. (180 g.) all-purpose flour
• 1 c. (115 g.) powdered sugar

Instructions

1. Preheat oven to 350°. Grease a 9" square baking pan with cooking spray . Line with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray .
2. In a medium bowl, add brown sugar and cream in the butter . Whisk in vanilla , lemon zest , baking powder , and salt until well combined. Stir in eggs until well combined. Add flour and stir just until combined. Add 3/4 cup blueberries and fold just to distribute.
3. Scrape batter into prepared pan; smooth top. Sprinkle with remaining 1/4 cup blueberries .
4. Bake blondies until golden and a tester inserted into the center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.
5. In a small bowl, whisk powdered sugar and lemon juice , adding water a few drops at a time, until a drizzling consistency is reached. Drizzle glaze over cooled blondies. Let set 15 minutes.
6. Using parchment overhang, lift blondies out of pan and transfer to a cutting board. Slice and serve.