White Chocolate Lemon Blondies (Printable)

Chewy bars with white chocolate, blueberries and lemon zest—bright, sweet, perfect for sharing.

# 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)

# 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 Tips:

01 -
  • The chewy, citrus-infused bars hide creamy pockets of white chocolate and juicy berries that surprise every bite in the brightest way.
  • It’s an easy recipe you can throw together with one bowl and a spatula on a spontaneous afternoon, and everyone asks for seconds.
02 -
  • Once, impatiently cutting before they were cool, I ended up with delicious rubble instead of picture-perfect blondies: always cool fully!
  • Folding in blueberries too vigorously can burst them and give you streaky batter—slow and gentle is the trick.
03 -
  • Always zest lemons directly over the bowl to catch every fragrant oil and maximize flavor.
  • Chopping your own white chocolate instead of using chips gives you gooey, melty pockets in every bite.
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