May 17, 2018
Lemon & Blueberry Blondies!
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Deliciously sweet, light, lemon & blueberry blondies with white chocolate chunks!
Lemon and blueberry blondies
So… yep, THESE ARE THE BEST. I am honestly astounded at how much I love these, and I am sure you will all love them as well. Think a gooey and delicious lemon flavoured blondie, with white chocolate chunks, and some fresh blueberries… my idea of heaven. I am lemon & blueberry obsessed as it is, so in a ~basicallywhitechocolatebrownie~its HEAVEN.
This recipe is basically based exactly on my white chocolate & raspberry blondies, and white chocolate & pistachio blondies and I’m not ashamed of that. It’s a recipe that works for me, and I have seen so many of you bake them as well that I couldn’t resist! Why mess with something that actually works?!
Blondies, if you haven’t heard of them, are basically what is considered a white chocolate brownie. The idea is that a regular brownie usually has a base of dark chocolate, like mine do, or cocoa powder which is what makes them into a brownie. You’d think that you would want these to have a white chocolate base, and I have tried recipes like this, but I wasn’t a fan.
I much preferred just making it more of cake mixture style blondie, and adding in oodles of white chocolate. It worked really well for the other recipes, so I am sticking with it! I obviously had to make this lemon flavoured however so I thought lemon zest would be best. You can easily use lemon extract if you prefer (two teaspoons)!
For these I used fresh blueberries, but they would still work with frozen. Frozen berries can often give out more liquid than fresh due to thawing, but they still work dandy when baked enough! They give a pop of colour in every slice, and just taste completely and utterly delicious. Obviously, if fruit isn’t your thing, then these wont be for you… but you could always just use the lemon, or just the blueberries with the white chocolate!
I obviously went a little further with the decoration because I am me after all… but thats that. You don’t have to drizzle white chocolate on the top, but why wouldn’t you want more chocolate in your life?!
If, like me, you are a blondie superman, I have had lots of fun experimenting with blondie flavours! On my blog I now have soooo many, its actually hard to choose! With flavours like Rolo, Kinder Bueno, bakewell and even millionaires, this traybake is a guaranteed crowd pleaser for any occasion!
More lemon and blueberry goodness!
Lemon and blueberry together is a wonderful combination – as good as strawberries and chocolate, apple and cinnamon and even caramel and ginger! If you love the taste of lemon and blueberry together like these lemon & blueberry blondies.. you might love my lemon & blueberry cake, and my lemon & blueberry cheesecake! Enjoy! x
Lemon & Blueberry Blondies!
- 250 g unsalted butter
- 250 g caster sugar
- 3 large eggs (or 4 medium)
- 200 g plain flour
- Zest of 2 lemons
- 250 g white chocolate chips
- 200 g blueberries
- 100 g white chocolate (melted)
- Preheat your oven to 180C/160C Fan, and grease and line a 9x9inch square tin - leave to the side for now.
- Melt the butter in the microwave, or in a pan, and stir until smooth. Leave to cool slightly on the side.
- Using an electric whisk/stand mixer, whisk together the eggs and caster sugar for a good 3-4 minutes or longer, until it has become much thicker, mousse like, paler, and basically doubled in volume.
- You will know its done when when you lift the whisk up, it will leave a trail on the top of the mixture for a couple of seconds before sinking back in.
- Once whisked up, continue whisking but gradually pour in the butter. Don't pour it in too quickly or the mixture will split.
- Once all whisked in, add in the flour and lemon zest and fold together. Add in the white chocolate chips, and half of the blueberries and fold again.
- Pour into the tin, and sprinkle on the rest of the blueberries.
- Bake in the oven for 35-45 minutes, or until its baked through. Sometimes it can take longer due to some ovens, and if you have actually whisked it up enough in the first place.
- Once baked, leave to cool in the tin.
- Once cooled, remove from the tin and drizzle over the 100g of melted chocolate for decoration, and some sprinkles to boot! Leave to set and but up into your squares.
- Sometimes brownies & blondies and such can take a while to bake, for some random reason… so if at 35-45 minutes yours isn’t baked through fully, cover the top with foil to prevent burning and continue to bake until done!
- I have never tried this with frozen berries, and I’m not sure if it would work or not because of the moisture content. However, I seriously would recommend to NOT add any more blueberries then specified as moisture is released from normal blueberries as well, and the Blondies might not bake very well with any more!
- The white chocolate is entirely optional, but I just love the flavours of white chocolate and lemon together!
- These will last in a container for up to 7 days!
- I use this tin!
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Hi, if I left the blueberries out and used lemon extract instead of lemon zest would the recipe be the same or would it need changing slightly?
Hiya! No this should be fine! Hope this helps! x
Made these today with frozen blueberries, having read your tips I got them out freezer and let them sit on kitchen roll for a bit first. Came out perfect thank you.
Hi Jane – love this recipe so much! They were a huge hit. Can these be frozen? And if so how would you recommend freezing them to keep them as fresh as possible? Thank you x
Yes they can be!! I usually say up to three months in a freezer proof container!! xx
These were sooo good. We didnt but the blueberries in and we added a table spoon of lemon juice but all my god delicious
Why 4 star? This recipe deserves a 5+star! Love ❤️
I love your recipes! I have a few questions witnessed this one though and hope you can help! I’ve made these a few times using your recipe, but they seem to be going very soft/soggy when wrapped. I’ve decided to try and substitute with a blueberry compote but the mix itself it still very soggy – I need a shelf life of 7 days! Please help! I much prefer your mini egg blondie it’s a lot firmer!
hey, blondies can do that unfortunately you can try storing them in the fridge but it may still happen xx
Hi Jane could I use stork. Love ur recipes
Yes you can!
Hi Jane, I have made these multiple times now and they continuously get requested again. I was wondering, do you have the nutritional information for these? Thanks!
Is it possible to make the Blondies with lemon curd swirled through?
Yeah I’m sure that would be okay – the mixture can be reasonably soft though, so one of my other blondie mixtures may be better as it’s thicker! x
Hi Jane, my choc chips and blueberries sunk straight to the bottom (making the top a tittle plain and the bottom wet!) I was wondering why this was? Do you think I should have whisked more or less at the beginning?
Still very tasty but would be great to get right next time!
If the mixture was too thin (meaning the mixture wasn’t whisked enough at the beginning or didn’t fold carefully enough) then that would be why – but generally it can happen with fruit. I wouldn’t say it’s the end of the world personally, but there’s a few things you can try differently such as flouring the blueberries, freezing the blueberries, sprinkling them on part way through baking etc!
So having made these and absolutely loving them (With a g&t) I was thinking could you remove the blueberries and add gin to make a take on a g&t blondie?! Or am I being completely silly. Amazing as always Jane 🙂
You could definitely remove the blueberries, but I wouldn’t add gin to the mix – it may be better to follow the idea of my G&T drizzle and soak some in after?
You are wonderful. Thank you :o)
I was making lots of brownies and then the weather got hotter and I fancied something like a brownie that would just be a bit lighter and easier to eat when it was so hot! These were absolutely delicious! The lemon, blueberry and white chocolate just work so well together! Will definitely be making again x
Thank you so much for your recipes, they’re absolutely amazing and easy to follow.
I do have a question about this one though. Not sure what happened to mine, but after 45 mins in the oven the blondies came out burnt on top and quite gooey inside. Is there a reason for this? Do you have any ideas?
It can be a few things – but it may be worth trying to lower the temperature slightly, and then after 40 or so minutes, cover with foil and continue to bake if they need longer! x
Just a question. You use a different method for this blondie recipe compared to you other ones.. On your white chocolate and caramel blondie, you mix the butter with the sugar first but in this one, you the eggs a s sugar first. Is there a particular reason for this? Many thanks
They are just two different methods – my white chocolate & raspberry, and my white chocolate & pistachio also use this method – people find they prefer one or the other! x
Thank you for your reply Jane. Was also just wondering about the sugar you used in the recipe for this one. I dont have Caster sugar so could I just use granulated instead? And also the cornflour, is that not needed for this receipe? Thank you
You can use granulated, it’s just much easier to get the mousse texture with the caster!! And no it’s not!
I’m new to your page so these are the first thing I’m going to try however, my tin is 8 inches square rather than the 9 inch specified.
Will it be ok with that tin and would the recipe/cooking time need adjusting please?
So it’s about 1/5 smaller in volume, so as they will be deeper they can take longer to bake! x
How do you know when they’re done? Xx
A skewer will come out clean/mostly clean with a few crumbs – and potentially a small wobble, but no raw batter.
I am making these this weekend but I am thinking about substituting the blueberries for raspberries. Would you make the recipe in the same way or would you alter any of the ingredients?
Hi, if I was to make these in a 9inch round tin would the recipe need adjusting at all?
I am going to make these this weekend but I wondered about swapping the blueberries for raspberries.. Would you adjust the recipe in anyway to exchange the blueberries for raspberries?
Hey! No they should be a straight swap so go ahead! x
Hey! Just wondering whether these can be made without the blueberries and if so what tweaks would you need to make to the recipe to sort this?
You could just remove them, and they may take less baking time!
Can I use frozen blueberries?
Literally amazing, I’ve only just started baking in lockdown so I’m actually pretty useless however these were fool proof, I’m going to bake these for everyone, if you love lemon drizzle cake, and love chocolate, these are a game changer.
Really great recipe! I was just wanting to know do they need to be kept in the fridge once put in containers?
No, they don’t!
Honestly these are so good, I had to freeze half straight away otherwise I’d have devoured them all at once. Lemon, quite chocolate and blueberries what’s not to love? Another amazing bake, thank you!
Such a good recipe, really yummy and easy to make! A real people pleaser x
Jane can you help me please. I baked these today and I would say they were more of a cake consistency than a brownie, what did I do wrong? Were they under done? Also do you have any tips for the blueberries that are at the bottom as they made my bottom soggy! Thankyou, I want to try again with some amendments
If they’re cakeier, they’re over done! Kinda like a brownie, less cooking time = the gooey! And you can try and coat the blueberries in a little flour if you want!
I only recently discovered your blog and I’m so pleased I did. I baked a batch of these blondies for my son’s scout troop coffee morning. They went down an absolute storm and sold out in no time, I got lots of compliments for them. Loved how easy the recipe was and the result was perfect, thank you so much! I’ll definitely be giving more of your recipes a try.
Absolutely LOVE these – so delicious and easy to make. I was hoping to batch cook them so I can keep a stash for emergencies – any tips on freezing them or is this not possible?
Do you have any way of making your Blondies gluten free? I have recently become gf but used to LOVE these Blondies!
Theoretically you can just straight swap to GF flour, but I would advise adding in a little xantham gum as well!
Theoretically, you can just straight swap to GF flour, but I would advise adding in a little xantham gum as well!
Hi, I really fancy trying this recipe as your blueberry and lemon sponge cake is delicious, just checking do you need to sift the flour before adding to the wet mixture?
I personally don’t bother a lot of the time x
Made these yesterday… Surprised how amazing these were… Beautifully moist and the blueberries in the cake looked amazing too… Never had a problem with every recipe I’ve done on this site…. I love it!!
Where did you get your sprinkles from? I can’t find any for love nor money! 🙁
They’re Cake Angels sprinkles which I think are sold in sainsburys and lakeland? x
Ah fab will have a look there at the weekend! 🙂
I bake weekly for my friends and receive regular praise for my efforts. However, I have never received thanks as those when I baked this blondie recipe on 20/06/2018. I followed the recipe and baked for 40 minutes. The result was delicious. I have been instructed that I MUST bake this blondie again and soon! Thank you for your recipe. I’m looking forward to trying other recipes soon.
Hi Jane, I made these blondies today and the parts that cooked tasted delicious. My oven runs a little so o baked them on 160 for in the end around 55mins, but my middle still wouldn’t come out clean. Not sure if that’s meant to be the end result or whether I have gone wrong somewhere? Blondies and brownies are my nemesis because I am never quite sure at what stage I should take them out so they stay gooey but no undercooked. Any advice? X
Hey!! So blondies/brownies are a lot of peoples nemesis unfortunately!! They can take longer for sure – and this can sometimes be down to being too heavy handed with the mix, or not whipping it up! The best thing to do is once it’s cooled, ‘set’ them in the fridge for a couple of hours and they firm up nicely!! x