Lemon and Blueberry Blondies
Soft lemon blondies packed with blueberries and white chocolateBaked until fudgy with a bright citrus finishEasy one-bowl lemon dessert bars
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
Serve chilled for cleaner slices or slightly warm for a softer texture. These pair beautifully with tea, coffee, or vanilla ice cream.