With a hint of refreshing citrus and an engaging crunchy caramelised crust, these delicious blueberry blondies are a real crowd pleaser. They are light, but also moist enough to hold the flavours and will satisfy adults and children alike. They are quick and simple to prepare and make a great bake for summer afternoon teas in the garden; when properly cooled they are sturdy enough to be taken on picnics.
Lightly grease a 20cm (8 inch) square silicone mould or if using a tin, line with baking paper. Place the butter and broken pieces of white chocolate into a small saucepan and melt over a very low heat. Remove from the heat and stir until combined. Allow to cool a little whilst getting on with the next step.
115 g unsalted butter, 100 g good quality white chocolate
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4). Either by hand or using electric beaters, whisk the eggs, sugar and lemon zest together in a large bowl for a few minutes until the mixture is thick, pale and creamy. Pour the white chocolate mixture carefully down the side of the bowl. Using a metal spoon, fold in to the egg mixture using a figure of eight pattern until just incorporated.
2 large eggs, 115 g golden caster sugar, 1 lemon
Sift in the flours and baking powder, throwing in any bran left in the sieve and fold gently into the mixture using the same method as above. Gently stir in 60g of white chocolate chips followed by the blueberries.
125 g flour, ½ tsp baking powder, 150 g blueberries
Using a spatula, scrape the mixture into the silicone mould or tin. Scatter the remaining 40g of chocolate chips over the top followed by the reserved blueberries. Bake in the centre of the oven for about 20 minutes, when it should be well risen and golden but with a slight wobble in the centre. Allow to cool completely before turning out, then cut into 12 bars.
Notes
Tip 1 – Gather all your ingredients together and weigh out what you need. You are then ready to go and won’t be held up by searching frantically for a missing ingredient half way through the process.Tip 2 – Ensure blueberries are dry before adding to the bake if you don’t want them to form a layer at the bottom. If they do sink, make a feature of them.Tip 3 – If taking on a picnic, bake the day before so the blondies have a chance to properly firm up.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.