Lemon & Blueberry Blondies

Yummy white chocolate blondies flavoured with lemon zest, fresh blueberries and lemon icing

Course Dessert

Cuisine American

Keyword Blondies

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 418kcal

Author thebakingexplorer

250 g Butter or baking spread
300 g Golden caster sugar or regular caster sugar
250 g White chocolate broken into squares (NOT Milkybar or baking/cooking chocolate)
3 Eggs large
2 Lemons zest only
250 g Plain flour
150 g Blueberries fresh
100 g White chocolate chips

Pre heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line a 9" square traybake tin
Melt the butter with the golden caster sugar in a pan on a low heat
Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for about 5 minutes, then stir together until the white chocolate is fully melted. Don't worry if it looks a bit lumpy or separated
Transfer the mixture to a mixing bowl at this point if you like. Add the eggs and lemon zest to the mixture, and whisk to combine
Add the plain flour, blueberries and white chocolate chips, and mix them in, then pour the mixture into the lined tin
Bake the blondies for 30-35 minutes, or until they are golden brown all over. 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
Leave to cool in the tin, then put them in the fridge for a couple of hours. Then remove from the tin and slice
Make an icing by mixing together the icing sugar and lemon juice. Add the lemon juice slowly as you may not need it all
Drizzle the icing all over the blondies, I used a piping bag with the end snipped off, or you can use a spoon
Store leftovers in an airtight container in a cool place and eat within 3 days

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.

I updated and improved this recipe in July 2023. If you're looking for the previous version of this recipe here it is: