White Chocolate Lemon Blueberry Blondies (Print)

Chewy lemon blondies studded with blueberries and white chocolate, perfect for spring gatherings.

# Components:

→ Blondie Base

01 - 1/2 cup unsalted butter, melted and slightly cooled
02 - 3/4 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 1/2 teaspoons pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
08 - 1 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon fine sea salt

→ Mix-ins

11 - 1/2 cup white chocolate chips or chopped white chocolate
12 - 3/4 cup fresh blueberries, plus a few extra for topping

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to lift the blondies intact after baking.
02 - In a large bowl, whisk the melted butter with the light brown sugar and granulated sugar until smooth and glossy.
03 - Whisk in the egg, vanilla extract, lemon zest and lemon juice until fully incorporated and the mixture is homogeneous.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder and sea salt to ensure even distribution of leavening and seasoning.
05 - Fold the dry ingredients into the wet mixture with a spatula, stirring only until just combined to avoid developing gluten; the batter should remain slightly dense.
06 - Gently fold in the white chocolate chips and blueberries, taking care not to crush the berries to preserve shape and color.
07 - Spread the batter evenly in the prepared pan using an offset spatula or the back of a spoon. Dot the surface with the reserved blueberries and a few additional white chocolate chips as desired.
08 - Bake 28 to 32 minutes or until edges are lightly golden and the center is just set; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
09 - Cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab, then cut into 12 even bars.

# Expert Advice:

01 -
  • Honestly, you’ll want to eat these straight from the pan—no one will judge you if you do.
  • It’s sweet, tart, and studded with juicy berries, which means every square is a tiny surprise.
02 -
  • If you overmix after adding flour, your blondies can end up tough instead of chewy—learned that the hard way on a rainy day.
  • Letting them cool fully before slicing gives those neat, bakery-style bars and stops the chocolate from smearing everywhere.
03 -
  • A pinch extra salt on top before baking highlights the lemon and makes each bite unforgettable.
  • Using parchment with high sides means you’ll never risk breaking a corner while lifting blondies out.
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