Remember back when I posted Strawberry-Lemon Blondie Bars, I mentioned that I thought instead of strawberries, I wanted to use nectarines and blueberries. It was a good thought and it’s a wonderful combination. This is the same recipe as the Strawberry-Lemon Blondie Bars, with a couple of obvious changes. I used diced unpeeled nectarines, a handful of fresh blueberries and five Trader Joe’s® Candied Orange Slices, diced. I reconstituted the oranges with a couple of tablespoons of orange juice; nuking them helps. I let them steep for about 30 minutes, then drained what liquid was left, combined it with lemon juice to make 1/4 cup. If you don’t want to use the candied oranges, grate (not zest) the rind from a large orange; add to the flour mixture. Then continue with the recipe.
I changed the method just slightly, but not enough to matter. So to get to it—we’ve taken care of reconstituting the oranges as I described above (sorry, no pictures) Cream the butter and sugar until fluffy, then beat in the egg. Whisk together the flour, baking powder, and salt. Add the nectarines, blueberries and diced oranges. Toss to coat. Pour into the wet ingredients, folding with a spatula, until the mixture is combined. As you can see, this is a thick batter. Plop the mixture into your pan. Using an off-set spreader, spread out as evenly as possible. Bake for 30-40 minutes, just until the edges begin to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Let cool completely before glazing. The glaze is entirely different—frozen orange juice concentrate, butter and powdered sugar.
I froze half of the pan, as there are only two of us. I freeze them in a slab, well-wrapped and unglazed. Thaw in the fridge overnight; glaze or simply dust with powdered sugar, before serving. Not only does this have a summery feel to it, it is soooo good. Now I’m thinking maybe strawberry and peaches?
Nectarine-Blueberry Blondie Bars (or Cake)
- For the Blondies:
- 6 slices candied oranges, finely diced (see NOTE)
- 2 tablespoons orange juice (see NOTE)
- 1 cup (2 sticks) butter (or margarine), at room temperature
- 3/4 cup sugar
- 1 large egg
- 2 tablespoons freshly squeezed lemon juice (see NOTE)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 medium nectarines, coarsely diced
- 1 handful blueberries
- For the Glaze:
- 1 tablespoon frozen orange juice concentrate
- 1 tablespoon butter
- 1/2 cup sifted powdered sugar (measure before sifting)
Preheat the oven to 350°F. Line a 9 inch-square baking pan with parchment paper (or foil), extending the long edges so as to help you lift out the blondies for easy glazing and slicing later.
Place the diced candied oranges and orange juice in a microwave-safe container; cover with plastic wrap. Heat on HIGH for 30 seconds. Remove and set aside while you make the cake.
Cream the butter and sugar until fluffy. Beat in the egg. Drain the orange juice from the candied oranges and combine with the lemon juice. When the egg is full incorporated, beat in the juices. The mixture will probably curdle; that’s okay.
Whisk together the flour, baking powder, and salt. Add the nectarines, blueberries and diced oranges. Toss to coat. Pour into the wet ingredients, folding with a spatula, until the mixture is combined. Plop the mixture into your pan. Using an off-set spreader, spread out as evenly as possible.
Bake for 30-40 minutes, just until the edges begin to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Do NOT over-bake; they will dry out. Let cool completely on a rack.
For the Glaze: Combine the frozen orange juice concentrate and the butter; heat for 30 seconds in the microwave; the butter should be almost melted and the liquid very warm or hot. Add 3/4 cup powdered sugar; stir until no lumps remain. The glaze will be on the thin side; remember it will thick slightly as it cools. If your glaze is too thin, add a touch more powdered sugar. If it’s too thick, add a few drops lemon juice. Spread the glaze over the completely cooled blondies. Let the glaze set before slicing.
NOTE: The candied orange are from Trader Joe’s®. If you wish to omit them, substitute the grated rind of one large orange. Use 2 tablespoon orange juice to mix with the lemon juice or use all lemon juice. These freeze well…to freeze do not cut into bars, but leave a “slab”. Wrap well and freeze unglazed. Thaw in the fridge, then glaze…these are also very nice just sprinkled with powdered sugar.
I bake this in an 7 X 11-inch pan, and it took about 40 minutes in my oven. Also, it’s more cake-like than a bar…still delicious, though!
Nectarine-Blueberry Blondie Bars (or Cake) Recipe©Marcia Lahens 2020. All rights reserved.