Chewy blondies with white chocolate, lemon zest, and juicy blueberries—bright, shareable dessert bars.
# What You Need:
→ 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 extra for topping
# How To Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and uniform.
03 - Whisk in the egg, vanilla extract, lemon zest and lemon juice until fully incorporated and the mixture is glossy.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder and salt to distribute the leavening evenly.
05 - Add the dry ingredients to the wet ingredients and stir gently until just combined; avoid overmixing to keep the texture tender.
06 - Carefully fold the white chocolate chips and fresh blueberries into the batter, saving a few berries and chips for the top if desired.
07 - Spread the batter evenly into the prepared pan, top with reserved blueberries and chips, and bake 28–32 minutes until the center is just set and the edges are lightly golden.
08 - Allow the blondies to cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into 12 bars.
