Lemon and blueberry is one of my favourite combinations when it comes to baked goods. I just love how juicy and sweet blueberries get when baked! These delicious Lemon & Blueberry Blondies are made using my blondie recipe, which is a white chocolate version of a brownie. I've added lemon zest and some juicy fresh blueberries, and drizzled them with a lemon icing for that extra hit of zing! It's also a super easy traybake recipes so it's great for bake sales, parties or just any day you fancy something tasty in your life!

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Ingredient Tips & Equipment Information

You can use either butter or a baking spread for the blondies. I personally prefer butter.
Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids as they can stop the blondies from setting.
If you don't have golden caster sugar, you can use regular white caster sugar.
I used Callebaut chocolate chips for this recipes, but any bake stable chocolate chips will work.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Lemon & Blueberry Blondies

For the blondie batter, start by melting the butter and golden caster sugar together in a pan on a low heat. Once the butter is melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes, then stir the mixture together.

Next, whisk in the eggs, then stir in the lemon zest. Then mix in plain flour and fold in the blueberries and white chocolate chips.

Pour the batter into the tin and bake it for 30-35 minutes. Leave it to cool completely and chill them in the fridge for 2 hours, then remove from the tin and slice. Mix lemon juice and icing sugar together and drizzle it all over the cooled blondies.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is a blondie?

Blondies are essentially the white chocolate version of brownies. They are fudgey traybake treats with white chocolate melted into the mixture for extra gooeyness.

How do you know when the blondies are baked?

I bake them in my oven on 160C Fan for 30-35 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin. I also recommend chilling them in the fridge for a couple of hours before removing them from the tin and slicing them.

What white chocolate should you use?

The majority of times I make this recipe I use a supermarket own brand white chocolate (not the very cheapest kind, but the level above) or Callebaut callets, if you use a better quality chocolate, like Green & Black's for example, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don't recommend using Milky Bar or any white chocolate with low cocoa solids.

How long do the blondies last for and how should they be stored?

They will last for 3 days and they are best stored in an airtight container in a cool place.

Can the blondies be frozen?

Yes, wrap them well in cling film or store in an airtight container, and freeze for up to 3 months.

Can these blondies be made gluten or dairy free?

Making these blondies gluten free is easy! All you need to do is replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. I haven't tested this recipe with dairy free ingredients so I can't say for certain that it will work. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.

What size tin do you need for this recipe?

This recipe is for a 9" square traybake tin, you can also make this recipe in a 12" x 9" traybake style tin, they will take less time to bake and the blondies will be a bit thinner, but still yummy.

Do you need an electric mixer to make the blondies?

No, in fact I recommend making the blondies by hand with a whisk and spatula. It's so easy to do and you can mix it all together in one bowl or in the pan (which is what I usually do to save on washing up!)

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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