Lemon Blueberry Blondies Recipe

Moist, buttery, and golden, these lemon 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 and 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!

Jump to:

• ✔️ Why should you try it?
• 🛒 Ingredients
• 🔪 Instructions
• 💭 Top tip
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQs
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

1. Easy to make blueberry lemon blondies.
2. Moist, fudgy and dense.
3. Perfect for lunchboxes and snacks.
4. Freezer-friendly.

🛒 Ingredients

Blueberries - sweet juicy blueberries, fresh or frozen.

Lemon - the zest of 1 unwaxed lemon.

White Chocolate - chocolate chunks or chips are needed 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

1. Mix together the cooled melted butter and sugars until combined.
2. Beat in the egg.
3. Fold in the flour and baking powder.
4. Stir through the blueberries, lemon zest and white chocolate chunks.
5. Spoon the blondie batter into a lined 20cm square tin and bake for 22-25 minutes.
6. 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

😋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

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