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You guys know I’m the ULTIMATE fan of fudgy brownies (you can grab the recipe for those right here). So, it stands to reason, I’m also a huge fan of blondies! If you’re not sure what blondies are, they’re basically brownies with white chocolate instead of milk or dark chocolate. I also used lemon and blueberries for a fresh and fruity pop. These Lemon and Blueberry Blondies are deliciously chewy and luxurious. The perfect balance between sweet and tart, with a white chocolate drizzle on top. They say blondes have more fun. I say just enjoy them both. Balance, right?

Or you could try them out and decide for yourself which one is the winner. If you do, let me know in the comments!

What I DON’T want in a blondie (or brownie) is a cakey texture. While my brownies are perfectly fudgy, these are chewy and luxurious. The lemon is not over-powering and adds a subtle tartness. The blueberries are a staple combination in a lemon treat. And finally, the jam swirl ties it all together for blondies that are just as pretty as they are delicious. The white chocolate drizzle on top is optional but highly recommended. Each bite of these lemon blueberry blondies is abundant with flavour. I also want to note that the yellow tint in the blondies is completely natural and no food colouring was used.

If you needed further convincing, these were devoured in a few hours. But if you’d like to drag out the indulgence, you can freeze them cause they thaw back into their original texture!

As always, let me know if you make them, I’d love to see! 

Happy indulging,

Kim x

Yield: 9 large squares

Luxurious Lemon & Blueberry Blondies

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These Lemon and Blueberry Blondies are deliciously chewy and luxurious. The perfect balance between sweet and tart, with a white chocolate drizzle on top.

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 200g white chocolate
• 3/4 cup butter, room temp.
• 1 cup granulated sugar
• 2 tsp vanilla extract
• Zest of 2 small lemons
• 1 tsp apple cider vinegar
• 4 medium eggs, room temp
• 1 tsp baking powder
• 1 1/4 cup plain flour
• 1 cup fresh blueberries
• 2 tbsp blueberry jam
• 50g white chocolate (drizzle)

Instructions

1. Preheat oven to 175°c / 350°F. Prepare your baking dish. Use a non-stick spray on the dish so the parchment adheres to it. Line with parchment paper hanging over the sides and spray surface again. In a heat-proof bowl, melt the white chocolate in 1 minute intervals. Set aside to cool.
2. Cream the butter and the sugar with a hand-held whisk. Add the vanilla, zest, vinegar and eggs, one at a time. Keep whisking until combined. Sift baking powder and flour into the mixture and fold, until everything is combined. Use a spatula to mix in the cooled white chocolate.
3. At the very end, gently stir the blueberries into the mixture. Leave some for the top of the blondies. Pour the blondie batter into the dish and spread evenly. Drizzle some jam on top and use a skewer to swirl. Gently press a few more blueberries into the surface.
4. Bake for 25-30 minutes in the lower-middle rack. A toothpick inserted into the blondies should come out with fudgy crumbs but not coated in the batter. Another point of reference is to gently press down using your finger. It should jiggle very slightly.
5. Open the oven door and let it adjust to a lower temperature. It will slowly start deflating. Take out of the oven and let cool completely, at least 45 minutes. Use the parchment overhang to pull out. With a large knife, slice blondies into 9 equal squares. Optional: Trim all four sides to get neat edges.
6. Melt some white chocolate and drizzle on top. Enjoy!

Notes

Store in an airtight container in a cool dry place for up to a week or in the freezer for up to a month (each square individually plastic wrapped).

Baking dish size: 21cm by 21cm / 8.6" by 8,6"