Lemon-Blueberry Blondies

Ingredients

• Cooking spray
• 1 1/2 c. (320 g.) packed light brown sugar
• 3/4 c. (1 1/2 sticks) unsalted butter, melted, slightly cooled
• 2 tsp. pure vanilla extract
• 1 tsp. finely grated lemon zest
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 large eggs, lightly beaten 
• 1 1/2 c. (180 g.) all-purpose flour
• 1 c. fresh blueberries, divided
• 1 c. (115 g.) powdered sugar
• 1 tbsp. fresh lemon juice

Directions

1. Preheat oven to 350°. Grease a 9″ square baking pan cooking spray. Line with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray. 
2. In a medium bowl, whisk brown sugar, butter, 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.