White Chocolate Lemon Blueberry Blondies (Printable version)

Chewy bars with white chocolate, tangy lemon, and bursts of blueberry—perfect for spring gatherings.

# What You’ll 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)

# Directions:

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 Tips:

01 -
  • If you sneak a square when no one’s looking, you’ll find they’re even better the next morning—secretly chewy and dense but bright.
  • It’s that rare dessert that earns praise at potlucks and gets even non-lemon-lovers asking for seconds.
02 -
  • Slicing while warm turns these into delicious but wonky blobs—wait until thoroughly cool for clean edges.
  • Using parchment with overhang means you’ll actually get the bars out in one piece, not in hunks.
03 -
  • Resist overmixing once the flour is in—gentle folding makes for chewy, not cakey, blondies.
  • Make sure to really zest the lemon right over the bowl so the fragrant oils catch in the batter.
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