These Lemon and Blueberry Blondies are soft, buttery, and bursting with fresh citrus flavor and juicy blueberries. If you love bright lemon desserts with a rich blondie texture, this recipe is guaranteed to become a favorite.
Why You’ll Love This Recipe
- Perfect balance of sweet white chocolate and tangy lemon
- Soft, fudgy center with a lightly golden edge
- Easy one-bowl method with simple ingredients
- Family-friendly, bake-sale ready, and freezer friendly
Ingredients
- 200 g unsalted butter, melted
- 125 g light brown soft sugar
- 125 g white granulated sugar
- 3 medium eggs
- Zest of 2 lemons
- 275 g plain flour
- 1 tablespoon cornflour
- 200 g white chocolate chips
- 200 g blueberries
Decoration
- 50 g white chocolate, melted
- Lemon zest
Instructions
- Preheat the oven to 160°C fan and line a 9-inch square tin with parchment paper.
- In a large bowl, mix the melted butter with both sugars until fully combined.
- Add the eggs and lemon zest, then mix until smooth.
- Fold in the flour, cornflour, and white chocolate chips.
- Gently fold in the blueberries, then spread the batter evenly into the tin.
- Bake for 25–30 minutes until lightly golden with a slight wobble in the center.
- Allow the Lemon and Blueberry Blondies to cool completely in the tin.
- Drizzle with melted white chocolate, sprinkle with lemon zest, chill for 2–3 hours, then slice.
Tips & Tricks
- Toss blueberries lightly in flour to prevent sinking
- Use fresh lemons for the brightest flavor
- Do not overbake—blondies set as they cool
- Swap white chocolate chips for chunks for texture
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes + chilling
- Yield: 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
Serve chilled for cleaner slices or slightly warm for a softer texture. These pair beautifully with tea, coffee, or vanilla ice cream.
Nutrition (Approximate per piece)
- Calories: 320
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 17 g
FAQ
Can I use frozen blueberries?
Yes, add them straight from frozen and do not thaw.
Why do my blondies look underbaked?
A slight wobble is normal; they firm up as they cool.
Can I make these ahead?
Yes, they taste even better the next day.
Can I reduce the sugar?
You can slightly reduce granulated sugar, but texture may change.
What pan size works best?
A 9-inch square tin gives perfect thickness.
Storage
Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months and thaw overnight before serving.
Similar Recipes
Lemon and Blueberry Blondies
Ingredients
- 200 g unsalted butter melted
- 125 g light brown soft sugar
- 125 g white granulated sugar
- 3 medium eggs
- Zest of 2 lemons
- 275 g plain flour
- 1 tablespoon cornflour
- 200 g white chocolate chips
- 200 g blueberries
Decoration
- 50 g white chocolate melted
- Lemon zest
Instructions
- Preheat the oven to 160°C fan and line a 9-inch square tin with parchment paper.
- In a large bowl, mix the melted butter with both sugars until fully combined.
- Add the eggs and lemon zest, then mix until smooth.
- Fold in the flour, cornflour, and white chocolate chips.
- Gently fold in the blueberries, then spread the batter evenly into the tin.
- Bake for 25–30 minutes until lightly golden with a slight wobble in the center.
- Allow the Lemon and Blueberry Blondies to cool completely in the tin.
- Drizzle with melted white chocolate, sprinkle with lemon zest, chill for 2–3 hours, then slice.
Notes
Conclusion
These Lemon and Blueberry Blondies deliver everything you want in a dessert—bright flavor, soft texture, and effortless preparation. Once you try them, they’ll be on repeat in your baking rotation.