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.
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🍋 Why you'll LOVE this recipe
- Tangy lemon: They're full of tangy, zesty lemon flavor.
- Blueberries: With pockets of juicy blueberries and a naturally colored easy blueberry swirled glaze.
- Fudgy: The fudgy, rich texture is similar to a brownie texture but without the chocolate.
- Easy: No electric mixer and it's really quick to make.
If you like lemon berry desserts, you will love this lemon raspberry cake and this blueberry birthday cake recipe.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Lemons: You will need the juice and zest from approximately two lemons.
- Wild frozen blueberries: These have more flavor and color than regular blueberries. They also have less moisture so the brownies will set properly. Don't defrost the blueberries for the batter.
- Butter: Melt unsalted butter and cool to room temperature so that it isn't hot. Use real dairy butter for the best flavor, or substitute with vegan butter for a dairy free version.
- Eggs: Two whole eggs and two yolks give the brownie structure and yellow color.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Baking powder: This creates a softer texture by giving the brownies a slight lift. Without it, the brownies are too dense and hard.
✔️ Ingredient substitutions
Raspberry lemon brownies: Substitute the blueberries with the same amount of raspberries.
Tangy lemon brownies: Check out my recipe for tangy lemon brownies.
Dairy free: Substitute the butter with dairy free butter.
Gluten free: Substitute the flour with 1:1 gluten free flour. I haven't tried it but it should work. If you try it let us know in the comments!
👩🍳 How to make blueberry brownies
The process is divided into two steps: the brownie batter and the blueberry lemon swirled glaze.
Blueberry brownie batter step by step
Step 1: Line the bottom and edges of an 8” or 9” square baking pan with parchment paper. Preheat oven to 350°F (180°C).
Step 2: In a large bowl, combine sugar, grated lemon zest, and salt. Rub the sugar and zest with your fingers until fragrant and moist.
Step 3: Add two whole eggs and two large egg yolks, whisking well until thickened. You can do this by hand, it will take about 1 minute.
Pour melted butter into the sugar mixture and whisk well to combine. Add lemon juice and yellow food coloring (optional), whisk well.
Step 4: Sift 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.
Step 5: In a separate medium bowl, add frozen wild blueberries and 1 tablespoon of flour. Stir to coat the blueberries in flour.
Step 6: Add the coated blueberries into the batter and fold to combine.
Step 7: Transfer to the prepared baking pan and push the batter into all of the corners. Smooth the top.
Step 8: 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.
Blueberry lemon swirled glaze step by step
Step 1: Divide the powdered sugar in half into two bowls. One will be the white glaze, and the other will be the purple glaze.
Into 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.
Step 2: Into the second bowl, gradually add the liquid from the blueberries, whisking until a thick glaze forms.
Step 3: 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.
Step 4: 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!
✔️ Expert baking tips
- Rub the lemon zest and sugar together to release all the fragrant oils from the lemon and enhance the flavor.
- Weight the flour: This will give you consistent results and create the perfect texture. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Don't overmix: Overmixing after the flour is added causes a dense, tough texture.
- Use frozen wild blueberries: They have loads of blueberry flavor and less moisture than fresh blueberries. So they won't ruin the texture of the brownies.
- Don't overbake: For the perfect fudgy texture, the edges should be set and the middle will be puffed and slightly wiggly. As it cools, it will continue to bake and will give you the perfect fudgy texture that isn't raw.
🥄 Make ahead and storage
You can make the blueberry brownies ahead of time and store in the fridge until ready to use. For the best presentation, top the brownie with the glaze and slice right before serving.
These brownies can be stored in an airtight container in the fridge for up to three days. Or freeze in an airtight container or bag for up to two months.
For a soft fudgy texture after refrigerating, let the blueberry brownies sit at room temperature for 1-2 hours. This will soften them up again.
✔️ Fudgy texture without chocolate
I've tested these blueberry brownies so many times to really nail the texture. It's soft, buttery, chewy, and rich - exactly like a chocolate brownie but without the chocolate. This recipe is based on my popular lemon brownie recipe.
The secret ingredient is a tiny amount of baking powder to prevent the brownies from being too dense - but not enough to make it cake-like. And make sure to not overbake!
If you prefer a more cakey brownie, add 5-10 more minutes to the baking time.
These cherry brownies have chocolate in them and are packed full of juicy cherries.
📖 Recipe FAQs
Bake the brownies a little longer, until the middle is cooked through. This will add about 5-10 more minutes onto the baking time. The middle shouldn't be jiggly when coming out of the oven.
Yes, add about half a cup of chopped white chocolate or chocolate chips when adding the blueberries!
Substitute the butter with dairy free butter.
Substitute the flour with 1:1 gluten free flour. I haven't tried it but it should work. If you try it let us know in the comments!
🍋 More related recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Blueberry Lemon Brownies
Equipment
- eight inch or nine inch square baking pan
Ingredients
Brownies
- 1 ¼ cup granulated sugar
- 2 lemons zested
- ¼ teaspoon sea salt
- 1 cup butter melted and cooled to room temperature
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- ¼ cup lemon juice use the juice from the zested lemons
- 2 ¼ cups all purpose flour 270 g
- ½ teaspoon baking powder
- ¾ cup wild blueberries fresh or frozen (do not thaw)
- 1 tablespoon all purpose flour
Glaze
- 2 cups powdered sugar divided in half
- 1-2 tablespoons lemon juice freshly squeezed
- ¼ cup wild blueberries thawed
Instructions
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.1 ¼ cup granulated sugar, 2 lemons, ¼ teaspoon sea salt
- Add two whole eggs and two large egg yolks, whisking well until thickened (you can do this by hand, it will take about 1 minute).2 large eggs, 2 large egg yolks
- Pour melted butter into the sugar mixture and whisk well to combine. Add lemon juice and yellow food coloring (optional), whisk well.¼ cup lemon juice, 1 cup butter
- Sift 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.2 ¼ cups all purpose flour, ½ teaspoon baking powder
- In 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.¾ cup wild blueberries, 1 tablespoon all purpose flour
- Transfer 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.2 cups powdered sugar
- Let 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.¼ cup wild blueberries
- Into 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.1-2 tablespoons lemon juice
- Into 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!
Notes
- Rub the lemon zest and sugar together to release all the fragrant oils from the lemon and enhance the flavor.
- Weight the flour: This will give you consistent results and create the perfect texture. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Don't overmix: Overmixing after the flour is added causes a dense, tough texture.
- Use frozen wild blueberries: They have loads of blueberry flavor and less moisture than fresh blueberries. So they won't ruin the texture of the brownies.
- Don't overbake: For the perfect fudgy texture, the edges should be set and the middle will be puffed and slightly wiggly. As it cools, it will continue to bake and will give you the perfect fudgy texture that isn't raw.
Stephanie
how much blueberries do you add to the actual brownies? they were left out of the ingredient list. thanks!
Mary
I added ¾ cup wild blueberries into the brownies 🙂
Dee
Can you make with an egg substitute?
Mary
It uses quite a bit of eggs, so I don't think any egg substitutes will work. I'm so sorry about that!
kiana
i love this recipe it was easy to follow and i love that the measurments for the ingredients you need for each step is listed
Lisa
Do you use unsalted butter?
Mary
Yes the butter is unsalted. This has a lot of butter in it, salted butter will probably make them too salty.