White Chocolate Lemon Blueberry Blondies (Printable)

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

# What You Need:

→ Blondie Base

01 - 1/2 cup (113 g) unsalted butter, melted and cooled slightly
02 - 3/4 cup (packed) light brown sugar
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 extra for topping, optional)

# Directions:

01 - Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang to lift the bars out after cooling.
02 - Whisk melted butter with light brown sugar and granulated sugar in a large bowl until smooth and glossy.
03 - Whisk in the egg, vanilla extract, lemon zest and lemon juice until fully combined and slightly emulsified.
04 - Sift together the all-purpose flour, baking powder and salt into a separate bowl, then fold the dry mixture into the wet ingredients just until combined; avoid overmixing to keep the texture tender.
05 - Gently fold the white chocolate and blueberries into the batter, distributing them evenly without crushing the berries.
06 - Spread the batter evenly into the prepared pan using a spatula and top with a few additional blueberries and white chocolate chips if desired.
07 - Bake for 28 to 32 minutes, or until the edges are lightly golden and the center is just set when gently shaken; a toothpick inserted near the center should come out with a few moist crumbs.
08 - Allow the bars to cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into 12 even bars.

# Expert Advice:

01 -
  • You get that perfect chewy blondie bite, but with tart lemon and juicy blueberries—think springtime in each square.
  • I can't overstate how mess-free and unfussy these are for gatherings: one bowl, one pan, and no stand mixer needed.
02 -
  • I once overmixed the batter and got tough blondies so now I always stop as soon as the flour streaks disappear.
  • Adding extra blueberries looks pretty but too many make the blondies soggy in the center—you want just enough for bursts, not puddles.
03 -
  • Sifting your flour and baking powder really does prevent those pesky flour lumps that sneak up in each bite.
  • I always zest the lemon over the bowl to catch every fragrant oil.
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