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–+ servings
Moist lemon and blueberry blondies.
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5 from 9 votes

Easy Lemon Blueberry Blondies

Moist, buttery, and golden, these lemon blueberry blondies with a sweet white chocolate drizzle are the perfect bake for afternoon tea or to pop into lunchboxes.
Course Cake
Cuisine British
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 16
Calories 181kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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 180°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.
    120 g Unsalted Butter, 100 g Granulated Sugar, 50 g Light Brown Sugar
  • Beat in the egg.
    1 Egg
  • Fold in the flour, salt and baking powder.
    130 g Plain Flour, ½ teaspoon Baking Powder, ¼ teaspoon Salt
  • Stir through the blueberries, lemon zest and white chocolate chunks.
    1 Lemon, 100 g Blueberries, 100 g White Chocolate Chips
  • 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.
    50 g White Chocolate

Notes

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.
 
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 airtight 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 prevent the blondies from sticking together. Defrost thoroughly before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 64mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 211IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
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