The seasons are finally changing – it’s the perfect time for lighter and fruitier flavours. That’s why I’m bringing these lemon and blueberry blondies your way…
Seeing as the seasons have changed and the weather is finally picking up, meaning it’s sunnier and brighter! Bring on those spring flavours – they have been much awaited for.
I love lemon and blueberry, they just seem to work. You get the zestiness from the lemon and the fruity burst from the blueberries – what’s not to like?
If you like something a little different, why not give these a go? You won’ regret it! It’s a dense and mouthwatering treat, bursting with flavour!
Anyway, let’s get started, shall we?
200g White chocolate.
160g Granulated sugar.
190g Plain flour.
1/2 tsp Salt.
1 tsp Vanilla extract.
100g White chocolate chips
3 lemons, zested.
100-150g blueberries, fresh or frozen (dusted in flour).
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, lining an 8×8 inch square cake tin with parchment paper, preheat your oven to 180˚c/350˚f and place a small/medium saucepan on the hob over a low/medium heat. Don’t forget to get any equipment you may need, such as a heat proof mixing bowl, whisk and silicon spatula.
Into a median sized heatproof bowl, place the butter and white chocolate, then place over the saucepan of simmering water and allow to melt a little. Once they start melting, continuously stir until its completely melted and smooth – it should also be well combined.
Remove the bowl from on top of the saucepan (be careful, it’ll be hot).
Add in the lemon zest and whisk until it’s fully incorporated.
Give the bowl a quick scraping down, then add in all of your eggs and the vanilla and whisk them in until they are fully incorporated. The mixture will be thick but spreadable and flow well.
Go ahead and add in the granulated sugar and whisk it all together until everything has been fully incorporated.
Then add in the flour, salt, white chocolate chips and blueberries, mixing until everything is incorporated – the batter will be thick but have some fluidity to it.
Place in the oven to bake for 25-30 minutes or until golden arrow the edges.
Once fully baked, allow to cool fully in the tin. Once completely cooled down, you can slice them up straight away or place in the fridge for around 6-8 hours – this will help make the blondies easier to slice up and make them extra dense… Which is perfect (as these are a white chocolate brownie, the only way to enjoy them is dense and fudgy, fight me!)
Whenever you’re ready to slice up the blondies, take a sharp knife and cut them up. You can do 8 very generous bars or 16 smaller bitesize pieces – whichever suits you or however you slice up.
These are perfect to make ahead of time and can be frozen, when wrapped well. Share these with your friends and family this year – it’s the year to show some love!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.