Lemon Blondies with Raspberries

Lemon Blondies with Raspberries are the perfect amount of sweet, tangy, yet delectable treat. These blondies are a summer staple. 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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Servings: 12 Servings

Calories: 237 kcal per serving

Ingredients

1 box - Lemon Cake Mix
⅓ cup - Vegetable Oil
2 - eggs
1 tsp - Vanilla Extract
½ cup - Raspberries
½ cup - Icing Sugar
2 tablespoons - lemon juice
2 tablespoons - Milk

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.

Nutrition