I was so happy when I got back from my cruise and found Chicago to have finally decided to warm up some. Don’t get me wrong, if I had been able to have my way I would have been moving to Florida but at least it was a much smaller shock to the system going from 85-90° to 50-60° over 30-40°. Now that it has warmed up though and I have gotten a tan I am in full on spring mode. I will only wear sandals or slides now and a hoodie or jean jacket for cover. I flat-out refuse to go back to cold weather gear no matter if the temp drops again or not.Yes, I will be the nut in sandals and snow should that happen here again.
Last night I decided I needed to get back in the saddle and bake something but I wanted it to match my current weather outlook… springy. It needed to be a sweet treat to make me think of warmer weather, sunshine and blue skies with each bite. Since I had some Meyer lemons sitting on the counter I decided to make that my flavor base for this recipe and then I scoped out the refrigerator and cupboards to see what sort of magic I could make. This was how I ended up creating Meyer Lemon Cream Cheese Blondies. These are perfect for a warm weather day with their light citrus flavor and blondies are quick and easy to bake since it all gets dumped into one pan and then baked. Let them cool some, ice them, slice them and they are a perfect sweet to pack up for a picnic lunch with your favorite friends or family.
- 2 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 c. butter, softened
- 8 oz. pkg. cream cheese, softened
- 1 2/3 c. sugar
- 1/2 tsp. Meyer lemon zest
- 1 tbsp. Meyer lemon juice
- 1 egg
- 1 c. powdered sugar
- 3 tbsp. milk
- 1/2 tbsp. Meyer lemon juice
- Additional Meyer lemon zest for topping (optional)
- Preheat oven to 350° and spray a 9"x13" pan with baking spray.
- In a large bowl mix together the flour, baking soda and baking powder and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and cream cheese on medium-high speed. Add the sugar, lemon zest and lemon juice and mix until combined. Stir in the egg on low until incorporated. Stir in the dry ingredients in two batches and then mix on medium speed for a minute.
- Press the dough evenly into the prepared pan and bake for 25-30 minutes or until the middle has set. Let the blondies cool for 10-15 minutes. While they are cooling you can make the icing.
- To make the icing whisk together the powdered sugar, milk and lemon juice until smooth. Once the blondies are cooled some spread the icing over the top and sprinkle with additional lemon zest if desired.
- Cut the blondies into 2" squares and serve.
What things have you been enjoying now that spring is finally showing itself around the country?
Latest posts by Jennifer Wieland (see all)
- Online Learning Classroom Student Cards Printable - August 25, 2020
- Keeping My Poise® Through LBL at the Gym - June 8, 2018
- Skip the Check with These 10 Cheesecake Factory Copycat Recipes - June 6, 2018
Yummy! Can’t wait to try! Thanks@
~A~
Amber Day Hicks recently posted…Ladies Only Blog Share: The perfectly imperfect gala!
I went searching through all my tweets to find this! 🙂 Now, I think you add the dry ingredients after you add the egg, correct? Then mix 1 min? It’s not in the directions. I’m going to try it anyway!
Wendy recently posted…Keeping Kids Safe Online
These look so good, I have been wanting to make a paleo version of these.
kim@theysmell.com recently posted…Paleo Grilled Asiago Stuffed Pork Chops
MMM lemon is my favorite. I bet these are absolutely incredible!
Nichol recently posted…Pumpkin Pie Steel Cut Oats Recipe