White Chocolate Lemon Blueberry Blondies (Printable)

Chewy blondies studded with blueberries, white chocolate and bright lemon zest—perfect for spring gatherings.

# What You’ll Need:

→ Blondie Base

01 - 120 g (½ cup) unsalted butter, melted and slightly cooled
02 - 150 g (¾ cup) light brown sugar, packed
03 - 50 g (¼ cup) granulated sugar
04 - 1 large egg
05 - 1 ½ tsp pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tbsp fresh lemon juice
08 - 190 g (1 ½ cups) all-purpose flour
09 - ½ tsp baking powder
10 - ¼ tsp fine sea salt

→ Mix-ins

11 - 100 g (½ cup) white chocolate chips or chunks
12 - 100 g (¾ cup) fresh blueberries (plus a few extra for topping)

# How-To:

01 - Preheat the oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
03 - Add the egg, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined.
04 - In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet and stir just until combined—do not overmix.
05 - Gently fold in the white chocolate chips and blueberries.
06 - Spread the batter evenly into the prepared pan. Dot the top with a few extra blueberries and white chocolate chips if desired.
07 - Bake for 28–32 minutes, or until the center is just set and the edges are lightly golden.
08 - Cool completely in the pan before lifting out and slicing into 12 bars.

# Expert Advice:

01 -
  • Those gooey puddles of white chocolate and tart blueberries feel like a little gift in every bite.
  • They come together quickly and always vanish even faster at picnics or get-togethers.
02 -
  • If you don’t wait for the blondies to cool, slicing will become a messy (but tasty) ordeal.
  • Swapping in lemon extract for extra zest once made them taste almost candy-like and I’ve never looked back since.
03 -
  • The zest really is the secret—rub it into the sugar before mixing for maximum flavor.
  • Stir the batter just until combined, and your blondies will always be chewy, never tough.
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