Easy Lemon Blueberry Blondies
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 g Unsalted Butter (melted and cooled)
- 100 g Granulated Sugar
- 50 g Light Brown Sugar
- 1 Egg (large)
- 1 Lemon (zest only)
- 130 g Plain Flour
- Β½ tsp Baking Powder
- ΒΌ tsp Salt
- 100 g Blueberries (fresh or frozen)
- 100 g White Chocolate Chips
- 50 g White Chocolate (melted)
Method
- Preheat the oven to 180Β°c (160 fan/ Gas 4/ 350F) and line a 20cm square baking tin with baking paper.
- Mix together the cooled melted butter and sugars until combined.
- Beat in the egg.
- Fold in the flour, salt and baking powder.
- Stir through the blueberries, lemon zest and white chocolate chunks.
- Spoon the blondie batter into the tin and bake for 22-25 minutes. The blondies should be just pulling away from the edge of the tin but soft in the middle.
- Allow to cool fully before drizzling over the white chocolate icing. Leave to set before cutting into squares.