White Chocolate Lemon Blueberry Blondies (Printable Version)

Chewy blondies with bright lemon, fresh blueberries and melting white chocolate—perfect for spring gatherings.

# What You Need:

→ Blondie Base

01 - 120 g (½ cup) unsalted butter, melted and slightly cooled
02 - 150 g (¾ cup) light brown sugar, packed
03 - 50 g (¼ cup) granulated sugar
04 - 1 large egg
05 - 1 ½ tsp pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tbsp fresh lemon juice
08 - 190 g (1 ½ cups) all-purpose flour
09 - ½ tsp baking powder
10 - ¼ tsp fine sea salt

→ Mix-ins

11 - 100 g (½ cup) white chocolate chips or chunks
12 - 100 g (¾ cup) fresh blueberries (plus a few extra for topping)

# How To Make It:

01 - Preheat the oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
03 - Add the egg, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined.
04 - In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet and stir just until combined—do not overmix.
05 - Gently fold in the white chocolate chips and blueberries.
06 - Spread the batter evenly into the prepared pan. Dot the top with a few extra blueberries and white chocolate chips if desired.
07 - Bake for 28–32 minutes, or until the center is just set and the edges are lightly golden.
08 - Cool completely in the pan before lifting out and slicing into 12 bars.

# Expert Advice:

01 -
  • The burst of lemon and blueberry feels like keeping summer in your pocket—worth sneaking a second bar.
  • These blondies are so forgiving, you can riff with different fruits or toss in that extra handful of chocolate chips hiding in the pantry.
02 -
  • If you slice while they’re warm, they’ll fall apart—wait until they’re truly cool.
  • Switching to frozen berries once led me to soggy blondies—fresh really does make a difference.
03 -
  • Line your pan with parchment and leave an overhang, which will save your blondies from sticking heartbreak.
  • For a bolder lemon punch, add a few drops of lemon extract or an extra bit of zest.
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