Lemon & Blueberry Blondies!
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Deliciously sweet, light, lemon & blueberry blondies with white chocolate chunks!
So… yep, THESE ARE THE BEST. I am honestly astounded at how much I love these, and I am sure you will all love them as well. Think a gooey and delicious lemon flavoured blondie, with white chocolate chunks, and some fresh blueberries… my idea of heaven. I am lemon & blueberry obsessed as it is, so in a ~basicallywhitechocolatebrownie~its HEAVEN.
This recipe is basically based exactly on my white chocolate & raspberry blondies, and white chocolate & pistachio blondies and I’m not ashamed of that. It’s a recipe that works for me, and I have seen so many of you bake them as well that I couldn’t resist! Why mess with something that actually works?!
Blondies
Blondies, if you haven’t heard of them, are basically what is considered a white chocolate brownie. The idea is that a regular brownie usually has a base of dark chocolate, like mine do, or cocoa powder which is what makes them into a brownie. You’d think that you would want these to have a white chocolate base, and I have tried recipes like this, but I wasn’t a fan.
I much preferred just making it more of cake mixture style blondie, and adding in oodles of white chocolate. It worked really well for the other recipes, so I am sticking with it! I obviously had to make this lemon flavoured however so I thought lemon zest would be best. You can easily use lemon extract if you prefer (two teaspoons).
If, like me, you are a blondie superman, I have had lots of fun experimenting with blondie flavours! On my blog I now have soooo many, its actually hard to choose! With flavours like Rolo, Kinder Bueno, bakewell and even millionaires, this traybake is a guaranteed crowd pleaser for any occasion!
Lemon and blueberry
For these I used fresh blueberries, but they would still work with frozen. Frozen berries can often give out more liquid than fresh due to thawing, but they still work dandy when baked enough! They give a pop of colour in every slice, and just taste completely and utterly delicious. Obviously, if fruit isn’t your thing, then these wont be for you… but you could always just use the lemon, or just the blueberries with the white chocolate!
I used lemon zest in my blondies, but you can use a lemon extract if you don’t fancy buying fresh lemons for the recipe. I love using lemon zest in baking but you need to use unwaxed lemons so that you’re not accidentally grating wax into your bake.
Lemon and blueberry together is a wonderful combination – as good as strawberries and chocolate, apple and cinnamon and even caramel and ginger! If you love the taste of lemon and blueberry together like these lemon & blueberry blondies.. you might love my lemon & blueberry cake, and my lemon & blueberry cheesecake!
The blondie batter
The blondie batter for me is so easy to mix together and I adore it so much. I mix the butter and sugars, mix in my eggs, and in the flour, lemon zest and white chocolate and you have a good thick mixture.
- Butter – this can be actual real butter, a baking spread, or even a margarine
- Sugar – I use both light brown soft sugar and granulated sugar in these blondies, but all of one or all of the other works well
- Eggs – my blondies tend to use three as standard, I always use medium eggs, but two large and a yolk would work
- Flour – just regular plain flour, or you’ll have a cake texture. I also use cornflour for texture but this can be replaced with 25g more plain flour
- Lemon – I use the zest of a lemon here, but you can use 1-2tsp lemon extract if you prefer.
- White chocolate – for the chips in the blondie
- Blueberries – the main event, of course
Decoration
I obviously went a little further with the decoration because I am me after all… but thats that. You don’t have to drizzle white chocolate on the top, but why wouldn’t you want more chocolate in your life?!
I love to drizzle on some melted white chocolate, and then sprinkle over some lemon zest for an extra little decoration and flavour – but this is all optional.
Recipe updated April 2024
Every now and again I will update blog posts due to more knowledge, more practice, and what I prefer. However, I will always keep the original recipe on the post – and here it is:
- 250g unsalted butter, 250g caster sugar, 4 medium eggs, 200g plain flour, zest of 2 lemons, 250g white chocolate chips, 200g blueberries
- I melted the butter until smooth, and whisked in the sugar for 3-4 minutes until mousse like.
- Whilst whisking I poured in the melted butter slowly, and then I folded through the flour and lemon zest.
- Finally, the white chocolate and blueberries were also folded through.
- The mix was baked in the oven in a 9” square tin, at 160ºfan, for 35-40 minutes.
- It was decorated in the same way as it is now
Tips and Tricks
- I use a 9″ square tin for my blondie recipes
- This recipe was updated April 2024 – notes above on the original recipe
- These will last for 3-4+ days at room temperature, or in the fridge
- These will freeze for 3+ months
- You can swap the lemon zest to lemon extract if you prefer
- I use this white chocolate
Lemon and Blueberry Blondies!
Ingredients
- 200 g unsalted butter (melted)
- 125 g light brown soft sugar
- 125 g white granulated sugar
- 3 medium eggs
- Zest of 2 lemons
- 275 g plain flour
- 1 tbsp cornflour
- 200 g white chocolate chips
- 200 g blueberries
Decoration
- 50 g white chocolate (melted)
- lemon zest
Instructions
- Preheat the oven to 160ºc fan and line a 9” square tin with parchment paper
- Mix the butter and sugars together in a bowl until combined
- Add eggs and lemon zest and mix
- Add flour, cornflour and chocolate chips
- Add blueberries and pour into 9” square tin
- Bake 160º fan 25-30+ minutes until there is a small wobble in the middle and leave to cool fully in the tin
- Drizzle melted white chocolate and add lemon zest, set in fridge for 2-3+ hours, and portion
Notes
- I use a 9" square tin for my blondie recipes
- This recipe was updated April 2024 - notes above on the original recipe
- These will last for 3-4+ days at room temperature, or in the fridge
- These will freeze for 3+ months
- You can swap the lemon zest to lemon extract if you prefer
- I use this white chocolate
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J x
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Made these today with frozen blueberries, having read your tips I got them out freezer and let them sit on kitchen roll for a bit first. Came out perfect thank you.
Hi Jane – love this recipe so much! They were a huge hit. Can these be frozen? And if so how would you recommend freezing them to keep them as fresh as possible? Thank you x
Yes they can be!! I usually say up to three months in a freezer proof container!! xx
These were sooo good. We didnt but the blueberries in and we added a table spoon of lemon juice but all my god delicious
Why 4 star? This recipe deserves a 5+star! Love ❤️
I love your recipes! I have a few questions witnessed this one though and hope you can help! I’ve made these a few times using your recipe, but they seem to be going very soft/soggy when wrapped. I’ve decided to try and substitute with a blueberry compote but the mix itself it still very soggy – I need a shelf life of 7 days! Please help! I much prefer your mini egg blondie it’s a lot firmer!
hey, blondies can do that unfortunately you can try storing them in the fridge but it may still happen xx
Hi Jane could I use stork. Love ur recipes
Yes you can!
Hi Jane, I have made these multiple times now and they continuously get requested again. I was wondering, do you have the nutritional information for these? Thanks!
Hi Jane
Is it possible to make the Blondies with lemon curd swirled through?
Thanks!
Yeah I’m sure that would be okay – the mixture can be reasonably soft though, so one of my other blondie mixtures may be better as it’s thicker! x
Hi Jane, my choc chips and blueberries sunk straight to the bottom (making the top a tittle plain and the bottom wet!) I was wondering why this was? Do you think I should have whisked more or less at the beginning?
Still very tasty but would be great to get right next time!
If the mixture was too thin (meaning the mixture wasn’t whisked enough at the beginning or didn’t fold carefully enough) then that would be why – but generally it can happen with fruit. I wouldn’t say it’s the end of the world personally, but there’s a few things you can try differently such as flouring the blueberries, freezing the blueberries, sprinkling them on part way through baking etc!
So having made these and absolutely loving them (With a g&t) I was thinking could you remove the blueberries and add gin to make a take on a g&t blondie?! Or am I being completely silly. Amazing as always Jane 🙂
You could definitely remove the blueberries, but I wouldn’t add gin to the mix – it may be better to follow the idea of my G&T drizzle and soak some in after?
You are wonderful. Thank you :o)
I was making lots of brownies and then the weather got hotter and I fancied something like a brownie that would just be a bit lighter and easier to eat when it was so hot! These were absolutely delicious! The lemon, blueberry and white chocolate just work so well together! Will definitely be making again x
Hi Jane!
Thank you so much for your recipes, they’re absolutely amazing and easy to follow.
I do have a question about this one though. Not sure what happened to mine, but after 45 mins in the oven the blondies came out burnt on top and quite gooey inside. Is there a reason for this? Do you have any ideas?
It can be a few things – but it may be worth trying to lower the temperature slightly, and then after 40 or so minutes, cover with foil and continue to bake if they need longer! x
Hi Jane
Just a question. You use a different method for this blondie recipe compared to you other ones.. On your white chocolate and caramel blondie, you mix the butter with the sugar first but in this one, you the eggs a s sugar first. Is there a particular reason for this? Many thanks
They are just two different methods – my white chocolate & raspberry, and my white chocolate & pistachio also use this method – people find they prefer one or the other! x
Thank you for your reply Jane. Was also just wondering about the sugar you used in the recipe for this one. I dont have Caster sugar so could I just use granulated instead? And also the cornflour, is that not needed for this receipe? Thank you
You can use granulated, it’s just much easier to get the mousse texture with the caster!! And no it’s not!
Hi
I’m new to your page so these are the first thing I’m going to try however, my tin is 8 inches square rather than the 9 inch specified.
Will it be ok with that tin and would the recipe/cooking time need adjusting please?
Many thanks
So it’s about 1/5 smaller in volume, so as they will be deeper they can take longer to bake! x
If you’re just using the zest of two lemons, what would be a good way to use up the juice of the lemons? Could you make a simple syrup to decorate with, or would it just become too soggy? Could you replace the zestbof one lemon for the juice and zest of a whole lemon?
How do you know when they’re done? Xx
A skewer will come out clean/mostly clean with a few crumbs – and potentially a small wobble, but no raw batter.
I am making these this weekend but I am thinking about substituting the blueberries for raspberries. Would you make the recipe in the same way or would you alter any of the ingredients?
Thank you
Hi, if I was to make these in a 9inch round tin would the recipe need adjusting at all?