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Deliciously sweet, light, lemon & blueberry blondies with white chocolate chunks!

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).

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!

Lemon and blueberry 

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 used lemon zest in my blondies, but you can use a lemon extract if you don’t fancy buying fresh lemons for the recipe. I love using lemon zest in baking but you need to use unwaxed lemons so that you’re not accidentally grating wax into your bake. 

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

The blondie batter

The blondie batter for me is so easy to mix together and I adore it so much. I mix the butter and sugars, mix in my eggs, and in the flour, lemon zest and white chocolate and you have a good thick mixture. 

  • Butter – this can be actual real butter, a baking spread, or even a margarine 
  • Sugar – I use both light brown soft sugar and granulated sugar in these blondies, but all of one or all of the other works well 
  • Eggs – my blondies tend to use three as standard, I always use medium eggs, but two large and a yolk would work 
  • Flour – just regular plain flour, or you’ll have a cake texture. I also use cornflour for texture but this can be replaced with 25g more plain flour
  • Lemon – I use the zest of a lemon here, but you can use 1-2tsp lemon extract if you prefer. 
  • White chocolate – for the chips in the blondie
  • Blueberries – the main event, of course 


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?!

I love to drizzle on some melted white chocolate, and then sprinkle over some lemon zest for an extra little decoration and flavour – but this is all optional. 

Recipe updated April 2024

Every now and again I will update blog posts due to more knowledge, more practice, and what I prefer. However, I will always keep the original recipe on the post – and here it is:

  • 250g unsalted butter, 250g caster sugar, 4 medium eggs, 200g plain flour, zest of 2 lemons, 250g white chocolate chips, 200g blueberries
  • I melted the butter until smooth, and whisked in the sugar for 3-4 minutes until mousse like. 
  • Whilst whisking I poured in the melted butter slowly, and then I folded through the flour and lemon zest. 
  • Finally, the white chocolate and blueberries were also folded through.
  • The mix was baked in the oven in a 9” square tin, at 160ºfan, for 35-40 minutes. 
  • It was decorated in the same way as it is now 

Tips and Tricks

  • I use a 9″ square tin for my blondie recipes
  • This recipe was updated April 2024 – notes above on the original recipe 
  • These will last for 3-4+ days at room temperature, or in the fridge
  • These will freeze for 3+ months 
  • You can swap the lemon zest to lemon extract if you prefer 
  • I use this white chocolate 

Lemon and Blueberry Blondies!

Deliciously sweet, light, lemon & blueberry blondies with white chocolate chunks!
Print Pin Rate
Category: Dessert
Type: Blondies
Keyword: Blueberry, Lemon
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling & Setting Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 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 tbsp cornflour
  • 200 g white chocolate chips
  • 200 g blueberries


  • 50 g white chocolate (melted)
  • lemon zest


  • Preheat the oven to 160ºc fan and line a 9” square tin with parchment paper
  • Mix the butter and sugars together in a bowl until combined 
  • Add eggs and lemon zest and mix
  • Add flour, cornflour and chocolate chips
  • Add blueberries and pour into 9” square tin
  • Bake 160º fan 25-30+ minutes until there is a small wobble in the middle and leave to cool fully in the tin
  • Drizzle melted white chocolate and add lemon zest, set in fridge for 2-3+ hours, and portion 


  • I use a 9" square tin for my blondie recipes
  • This recipe was updated April 2024 - notes above on the original recipe 
  • These will last for 3-4+ days at room temperature, or in the fridge
  • These will freeze for 3+ months 
  • You can swap the lemon zest to lemon extract if you prefer 
  • I use this white chocolate 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Nicole on June 5, 2023 at 12:17 pm

    5 stars
    Jane!! These are unbelievably delicious. I discovered your blog last week and even though I haven’t baked since I was around 12 (I am now 27) everything looks so delicious that I had a fever dream about blondies. I thought that was a sign to give it a whirl.

    My friends are now stupefied and think I’ve been a secret master baker all this time, holding out on them! The truth is that you give so many helpful tips and instruction throughout your recipes that you make it easy for beginners. I followed your instructions to a T (including buying an oven thermometer – turns out mine runs cool!) and they came out perfect.

    I’m picking up your recipe books and can’t wait for the third coming out in August 🙂 thank you for this wonderful free recipe and all the others. I am now off to bake your biscoff banana bread and fill up my bottom freezer drawer with more baked goods.

    • Jane's Patisserie on June 6, 2023 at 12:50 pm

      Ahhh this makes me so happy I am so glad you loved them and have baked again!! x

  2. Matthew on May 7, 2023 at 7:04 pm

    Does it have to be frozen or fresh blueberries

  3. Amy on August 10, 2022 at 10:33 am

    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?

    • Jane's Patisserie on August 16, 2022 at 2:06 pm

      Hiya! No this should be fine! Hope this helps! x

  4. Sally Baker on July 3, 2021 at 8:34 pm

    5 stars
    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.

  5. Emma on May 25, 2021 at 2:02 pm

    5 stars
    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

    • Jane's Patisserie on May 25, 2021 at 5:43 pm

      Yes they can be!! I usually say up to three months in a freezer proof container!! xx

  6. Charlie on May 19, 2021 at 2:04 pm

    4 stars
    These were sooo good. We didnt but the blueberries in and we added a table spoon of lemon juice but all my god delicious

    • Flame on September 11, 2021 at 11:20 pm

      Why 4 star? This recipe deserves a 5+star! Love ❤️

  7. Lily on April 17, 2021 at 4:44 pm

    5 stars
    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!

    • Jane's Patisserie on April 26, 2021 at 3:09 pm

      hey, blondies can do that unfortunately you can try storing them in the fridge but it may still happen xx

  8. Lucy on March 23, 2021 at 1:34 pm

    Hi Jane could I use stork. Love ur recipes

  9. Olivia on March 1, 2021 at 10:51 am

    5 stars
    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!

  10. Stacey on November 7, 2020 at 5:56 pm

    Hi Jane

    Is it possible to make the Blondies with lemon curd swirled through?


    • Jane's Patisserie on November 8, 2020 at 10:38 am

      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

  11. Shannon on August 31, 2020 at 5:03 pm

    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!

    • Jane's Patisserie on September 14, 2020 at 8:51 pm

      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!

  12. Laura on August 26, 2020 at 7:34 am

    5 stars
    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 🙂

    • Jane's Patisserie on August 26, 2020 at 12:10 pm

      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?

    • Laura on August 27, 2020 at 7:22 pm

      You are wonderful. Thank you :o)

  13. Amanda on August 25, 2020 at 7:06 pm

    5 stars
    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

  14. Nat on August 9, 2020 at 4:05 pm

    Hi Jane!

    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?

    • Jane's Patisserie on August 13, 2020 at 2:44 pm

      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

  15. Louise O'Reilly on August 3, 2020 at 11:20 am

    Hi Jane

    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

    • Jane's Patisserie on August 3, 2020 at 12:09 pm

      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

    • Louise O'Reilly on August 3, 2020 at 3:22 pm

      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

    • Jane's Patisserie on August 3, 2020 at 6:35 pm

      You can use granulated, it’s just much easier to get the mousse texture with the caster!! And no it’s not!

  16. Victoria on July 22, 2020 at 5:50 pm

    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?

    Many thanks

    • Jane's Patisserie on July 22, 2020 at 7:08 pm

      So it’s about 1/5 smaller in volume, so as they will be deeper they can take longer to bake! x

  17. Jenn on July 17, 2020 at 4:47 pm

    How do you know when they’re done? Xx

    • Jane's Patisserie on July 17, 2020 at 7:38 pm

      A skewer will come out clean/mostly clean with a few crumbs – and potentially a small wobble, but no raw batter.

  18. Hanna on July 16, 2020 at 5:52 pm

    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?

    Thank you

    • Danelle on April 13, 2022 at 10:09 am

      Hi, if I was to make these in a 9inch round tin would the recipe need adjusting at all?

  19. Hanna on July 16, 2020 at 3:47 pm

    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?

    • Jane's Patisserie on July 16, 2020 at 9:12 pm

      Hey! No they should be a straight swap so go ahead! x

  20. Chloe Richardson on July 13, 2020 at 4:18 pm

    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?


    • Jane's Patisserie on July 13, 2020 at 7:52 pm

      You could just remove them, and they may take less baking time!

  21. Craig on July 8, 2020 at 4:20 pm

    Can I use frozen blueberries?

  22. Leanne on May 23, 2020 at 7:54 pm

    5 stars
    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.

  23. Jessica on May 11, 2020 at 8:38 pm

    4 stars
    Really great recipe! I was just wanting to know do they need to be kept in the fridge once put in containers?

  24. Amelia on May 3, 2020 at 10:15 pm

    5 stars
    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!

  25. susie on April 30, 2020 at 11:37 am

    Such a good recipe, really yummy and easy to make! A real people pleaser x

  26. Sophie on April 22, 2020 at 10:16 pm

    4 stars
    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

    • Jane's Patisserie on April 23, 2020 at 9:02 am

      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!

  27. Lindsay Clark on October 27, 2019 at 8:01 am

    5 stars
    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.

  28. Harriet on October 2, 2019 at 6:36 pm

    Hi Jane!
    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?
    Thank you!

  29. Em on September 29, 2019 at 2:27 am

    Do you have any way of making your Blondies gluten free? I have recently become gf but used to LOVE these Blondies!

    • Jane's Patisserie on September 29, 2019 at 8:11 am

      Theoretically you can just straight swap to GF flour, but I would advise adding in a little xantham gum as well!

    • Jane's Patisserie on September 29, 2019 at 8:11 am

      Theoretically, you can just straight swap to GF flour, but I would advise adding in a little xantham gum as well!

  30. Jen Cordt on March 26, 2019 at 10:02 am

    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?

    • Jane's Patisserie on March 26, 2019 at 10:34 am

      I personally don’t bother a lot of the time x

  31. JellyBean on August 3, 2018 at 7:29 am

    5 stars
    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!!

  32. Laura on July 19, 2018 at 6:04 pm

    Where did you get your sprinkles from? I can’t find any for love nor money! 🙁

    • Jane's Patisserie on July 19, 2018 at 6:17 pm

      They’re Cake Angels sprinkles which I think are sold in sainsburys and lakeland? x

    • Laura Cowan on July 19, 2018 at 6:28 pm

      Ah fab will have a look there at the weekend! 🙂

  33. Martin Eggenton on June 22, 2018 at 10:17 pm

    5 stars
    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.

    • Lynsey on May 16, 2020 at 11:24 am

      4 stars
      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

    • Jane's Patisserie on May 20, 2020 at 8:55 pm

      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

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