Blueberry Blondies Recipe
A simple to make, one-bowl recipe for luscious Blueberry Blondies. Loaded with white chocolate and blueberries so that every bite is flavourful and delicious. Perfect for Summer entertaining.
Servings: 16 squares
Calories: 276kcal
Ingredients
- 1 lemon zest
- 165 g brown sugar firmly packed
- 150 g granulated sugar
- 170 g unsalted butter melted
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 220 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 120 g blueberries fresh or frozen *see notes
- 170 g white chocolate coarsely chopped
Instructions
- Prepare your pan. Line a 23cm (9-inch) square baking pan with parchment paper. Leave an overhang on the sides so that it's easy to lift the blondies out after they are baked. Preheat oven to 170°C (340°F)
- Prepare lemon sugar. Into a large mixing bowl add the lemon zest, light brown sugar and white sugar. Rub the zest into the sugar for 30 seconds or so to release the oils.
- Mix sugar into the butter. Into the bowl with the lemon sugar, add the melted butter and whisk until well mixed in.
- Add eggs. Add the 2 eggs, the 1 egg yolk, and the vanilla extract into the mixing bowl, and using a hand-held electric whisk on high speed, whip until the mixture is visibly paler and thicker. This can take 3 to 4 minutes to achieve. The length of time not only cools the butter down but also aerates the eggs creating that shiny crackly top.
- Add dry ingredients and flavourings. Sift into this mixture the flour, baking powder, salt, chopped chocolate and blueberries. Note: if using frozen blueberries then do not thaw first. Fold through using a rubber spatula until a few flour streaks remain.
- Bake then serve. Pour batter into the prepared baking pan and level off with a spatula. Bake for 25-30 minutes or until lightly browned on top and the sides are set, and a toothpick inserted into the centre comes out with a few moist crumbs. Rotate the pan halfway through baking. Remove from the oven and let sit in the pan for ten minutes. Using the paper sling, lift the blondie square out onto a wire rack and leave it to cool completely. Decorate by drizzling over the remaining white chocolate and sprinkle some more lemon zest over the top. Use a sharp knife to cut into 16 squares and serve immediately.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
How to store: Store blondies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Freeze: Wrap blondies individually or as a slab, in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Alternatives: Substitute with other chopped nuts, or dried fruit, or substitute the white chocolate for milk or dark chocolate for a variation.
TIP 1: Paper overhang. Set yourself up for success and make sure to use the baking paper as a sling.
TIP 2: Glossy, crackly thin top. The sure-fire way to get that golden papery thin top is to whip the eggs until pale and thick so that they can work their magic once baked.
Tips 3: Don't overcook. You want a slight jiggle in the centre of the blondie for that soft, fudgy interior. Bake for longer for a more ‘cakey’ texture.
TIP 4: If using frozen blueberries, then do not thaw before adding to the batter. Toss them in a tablespoon of flour before adding to the batter.
Nutrition
Calories: 276kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 123mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg