Moist, buttery, and golden, these lemon and blueberry blondies with a sweet white chocolate drizzle icing are just perfect for afternoon tea and summer picnics.
Juicy blueberries, zingy lemon, and sweet white chocolate chunks combine gloriously in this to-die-for sweet baked treat.
Dense, fudgy, and moist, these lemon blueberry blondies studded with sweet white chocolate, are a real flavour explosion. I guarantee you won't be able to stop at one!
👩🍳 Love blondies? Don't forget to try my delicious biscoff blondies too!
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✔️ Why should you try it?
- Easy to make blueberry lemon traybake.
- Moist, fudgy and dense blondies.
- Perfect for lunchboxes and snacks.
- Freezer-friendly.
🛒 Ingredients
- Blueberries - sweet juicy blueberries, fresh or frozen.
- Lemon - the zest of 1 unwaxed lemon.
- White Chocolate - chocolate chunks or chips are needeedd for the blondie batter and extra white chocolate is needed for the chocolate drizzle icing.
- Butter - unsalted is best. The butter needs to be melted and cooled before use.
- Sugar - a combination of granulated sugar and light brown sugar gives the blondies a moist, dense and chewy texture.
- Egg - 1 large free-range egg at room temperature.
- Flour - plain white flour is used in this recipe.
- Baking Powder
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- Mix together the cooled melted butter and sugars until combined.
- Beat in the egg.
- Fold in the flour and baking powder.
- Stir through the blueberries, lemon zest and white chocolate chunks.
- Spoon the blondie batter into a lined 20cm square tin and bake for 22-25 minutes.
- Allow to cool before drizzling over the white chocolate icing. Leave to set before cutting into squares.
💭 Top tip
Speed up the cooling time by placing the blondie tin in the fridge for 30 minutes after baking. Drizzle with the white chocolate icing then place back in the fridge for a further 30 minutes to set.
🍴 Serving suggestions
The lemon and blueberry blondies are perfect for afternoon tea, after-school snacks, picnics and bake sales.
I sometimes serve the blondies for an easy dessert with no-churn honeycomb ice cream.
📖 Variations
- Swap the fresh blueberries for dried blueberries (or you could even try dried cranberries).
- Use raspberries or blackberries instead of blueberries - fresh or frozen will be fine.
- Add a handful of chopped walnuts to the blondies for crunch and texture.
- A sprinkling of lemon zest over the white chocolate drizzle gives the blondies a citrussy flavour boost.
🥡 Storage
The baked blondies can be stored in an air-tight container for up to 5 days.
The blondies can also be frozen for up to 3 months. Freeze in layers separated by baking paper, to avoid the blondies from sticking together. Defrost thoroughly before serving.
❓ FAQs
The main difference is chocolate. Brownies are made with chocolate and/or cocoa powder, giving them that wonderful dark brown colour, and blondies are not (although they often have white chocolate in them).
The blondies should be golden around the edges with a very slight wobble in the centre. Place in the fridge or freezer to set, which makes cutting them so much easier.
😋Related recipes
More delicious blondies, brownies and bars to try!
- Nutella Blondies
- Pumpkin Blondies
- Caramel Apple Pie Bars
- White Chocolate and Cranberry Blondies
- Chocolate Orange Brownies
- Mini Egg Cookie Bars
- Banana Blondies
- Date and Walnut Scones
Recipe
Easy Lemon & Blueberry Blondies
Equipment
Ingredients
- 120 g Unsalted Butter melted and cooled
- 100 g Granulated Sugar
- 50 g Light Brown Sugar
- 1 Egg large
- 1 Lemon zest only
- 130 g Plain Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 100 g Blueberries fresh or frozen
- 100 g White Chocolate Chips
For the topping
- 50 g White Chocolate melted
Instructions
- Preheat the oven to 108°c (160 fan/ Gas 4/ 350F) and line a 20cm square baking tin with baking paper.
- Mix together the cooled melted butter and sugars until combined.
- Beat in the egg.
- Fold in the flour, salt and baking powder.
- Stir through the blueberries, lemon zest and white chocolate chunks.
- Spoon the blondie batter into the tin and bake for 22-25 minutes. The blondies should be just pulling away from the edge of the tin but soft in the middle.
- Allow to cool fully before drizzling over the white chocolate icing. Leave to set before cutting into squares.
Notes
- Swap the fresh blueberries for dried blueberries (or you could even try dried cranberries).
- Use raspberries or blackberries instead of blueberries - fresh or frozen will be fine.
- Add a handful of chopped walnuts to the blondies for crunch and texture.
- A sprinkling of lemon zest over the white chocolate drizzle gives the blondies a citrussy flavour boost.
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Jeannette
SO wickedly indulgent. Love how it's packed with fresh blueberries - they just burst as you break them apart!
Dannii
I love the combination of lemon and blueberries and these blondies look amazing.
Danielle Wolter
Now this is my kind of blondie here. I love lemon and blueberry together. What a great recipe!
Natalie
Oh wow, how delicious. I have to make this today. I have fresh blueberries in my fridge waiting to be used. Thanks!
Beth
My family and I are going to love these blondes especially since they are made with fresh blueberries! So excited to make these with my daughter this weekend! Look so delicious and very addicting!
Grace
To die for. xx
Andrea
Fantastic recipe. Taken on a camping trip and loved by all.