Cakey Lemon Blueberry Brownies are yummy, moist, sticky, slightly tart, cake-like lemon brownies with sweet, juicy blueberries added for a fun sweet treat that is great for an easy dessert or afternoon snack.
It’s April. Spring is in the air. Beautiful weather. People are coming out of winter hibernation and into the sunshine of the outdoors again. And it’s Tax Day.
If life gives you lemons on Tax Day, make these Cakey Lemon Blueberry Brownies. If you are one of the lucky ones with a refund, celebrate with these Cakey Lemon Blueberry Brownies. Maybe life throws you a curve ball, make these Cakey Lemon Blueberry Brownies. No matter what life throws at you, these Cakey Lemon Blueberry Brownies will make life a little sweeter, at least for a little while. It works for me! 🙂
I love Spring. Mr. Flavor Mosaic loves Spring because of the start of baseball season. I love Spring because of the beautiful weather and wonderful flavors of Spring, such as lemons because they add a little sunshine to each recipe, especially these Cakey Lemon Blueberry Brownies.
I love these Cakey Lemon Blueberry Brownies not only because they are delicious, but also because they are so easy. To ensure these lemon brownies are the best they can be, I recommend using the juice from fresh lemons and not lemon extract, or bottled lemon juice, as those can be much too strong. If they are available, I recommend using fresh blueberries. However, frozen blueberries could work as well. It is also best to bring the eggs and butter to room temperature.
An easy topping for these brownies is Whipped Cream with fresh blueberries and lemon zest. Another way to serve these Cakey Lemon Blueberry Brownies would be to top them with the blueberry sauce from my Blueberry Strawberry French Toast Casserole.
How will you top your Cakey Lemon Blueberry Brownies?
If you like this recipe, be sure to follow me on:
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) butter, softened
- 2 large eggs
- 1 Tablespoon lemon zest
- Juice of one lemon (about 2 - 3 tablespoons)
- 1 cup fresh blueberries
- Preheat oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper or spray with cooking spray and set aside.
- In a large bowl or using a stand mixer, whisk together the flour, sugar, and salt. Then mix in the softened butter.
- In another bowl, or large measuring cup, whisk together the eggs, lemon juice and zest. Add to the large bowl and mix well. Stir in the blueberries until evenly distributed.
- Pour into the 8x8 inch prepared pan and bake for 25 minutes. Remove and let cool.
If you like this recipe, you may like my Blueberry Crumb Bars.
Or my you like my Glazed Lemon Blueberry Pound Cake.
You may also like this Lemon Strawberry Pound Cake.
For either an overnight breakfast or a dessert, try my Blueberry Strawberry French Toast Casserole.
For either a healthy dessert or breakfast try this Strawberry Blueberry Yogurt Parfait.
You may also like these Easy Blueberry Muffins.