White Chocolate Lemon Blueberry Blondies (Printable Version)

Chewy blondies studded with blueberries, bright lemon zest and creamy white chocolate—perfect for spring treats.

# What You'll Need:

→ Blondie Base

01 - 1/2 cup unsalted butter, melted and slightly cooled
02 - 3/4 cup packed light brown sugar
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 a few extra for topping

# Cooking Steps:

01 - Preheat the 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 the mixture is smooth and homogenous.
03 - Add the egg, vanilla extract, lemon zest and lemon juice to the sugar mixture and whisk until fully combined and glossy.
04 - In a separate bowl, sift together the all-purpose flour, baking powder and salt. Fold the dry mixture into the wet ingredients and stir just until combined; avoid overmixing.
05 - Gently fold the white chocolate chips and blueberries into the batter, distributing them evenly without crushing the berries.
06 - Spread the batter evenly in the prepared pan using a spatula. Dot the surface with a few extra blueberries and white chocolate chips if desired.
07 - Bake for 28 to 32 minutes, or until the center is just set and the edges are lightly golden. Avoid overbaking to preserve a chewy texture.
08 - Allow the bars to cool completely in the pan, then lift them out using the parchment overhang and slice into 12 even blondies.

# Expert Advice:

01 -
  • You’ll get a bakery-style chewy blondie with just the right amount of tangy citrus and juicy fruit.
  • It’s the easiest way to make dessert feel special at any picnic, potluck, or lazy afternoon.
02 -
  • If you overmix the batter, the blondies lose their chewy magic and turn bready—so stir just barely enough.
  • Letting the blondies cool fully transforms the texture from cake-like to perfectly fudgy; impatience means crumbly bars.
03 -
  • Finishing each blondie with a few extra blueberries and white chocolate chips gives them a bakery look that impresses every time.
  • Swapping up to half the blueberries with raspberries offers a bold, tart twist without changing the method.
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