Description

These Blueberry Blondies are a delightful twist on classic blondies, featuring a moist blend of plain and almond flours, fresh blueberries, and a hint of lemon zest. Topped with a crumbly streusel and drizzled with tangy lemon icing, they make a perfect treat for any occasion. Baked to golden perfection with juicy bursts of blueberry throughout, these bars offer a balance of sweetness and citrus freshness.

Ingredients

Blondie Batter

1 cup plain flour (all-purpose flour) (130g / ~4½oz)
½ cup almond flour (almond meal) (60g)
½ cup granulated white sugar (100g / 3½oz)
½ cup light brown sugar, packed (100g / 3½oz)
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs (lightly beaten)
113 g unsalted butter (melted, ½ cup / 1 stick)
50 g white chocolate (melted, 1.8oz)
1 tablespoon lemon juice
2 teaspoons lemon zest (not packed)
1 teaspoon vanilla extract
1 cup fresh blueberries (150g / 5.3oz)

Streusel Topping

57 g unsalted butter (2oz / ¼ cup / 4 tablespoons)
4 tablespoons white granulated sugar
65 g plain flour (all-purpose flour) (2.3oz / ½ cup)
½ cup fresh blueberries (reserved from batter)

Lemon Icing

½ cup icing sugar (powdered sugar)
2 teaspoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare pan: Preheat your oven to 180°C (160°C fan forced) / 350°F. Line an 8×8 inch square baking tin with baking paper for easy removal.
Combine dry ingredients: In a large mixing bowl, whisk together the plain flour, almond flour, both sugars, baking powder, and salt until well combined and lump-free. Make a well in the center.
Add wet ingredients: To the well, add the lightly beaten eggs, melted butter, melted white chocolate, lemon juice, lemon zest, and vanilla extract. Mix gently with a spatula until just combined.
Fold in blueberries: Carefully fold in half of the fresh blueberries 2-3 times to distribute them without breaking.
Pour batter into pan: Pour the blondie batter into the prepared pan and level the surface evenly with a spatula.
Add remaining blueberries: Scatter most of the remaining blueberries over the top of the batter, reserving a few for the end. Gently press some blueberries slightly into the batter.
Make streusel topping: In a medium bowl, combine the unsalted butter, white sugar, and plain flour. Use your fingertips to rub the ingredients together until the mixture resembles breadcrumbs and forms small clumps when squeezed.
Apply streusel and remaining blueberries: Evenly scatter the streusel crumbs over the batter. Do not press down. Then scatter the reserved blueberries on top for a finishing touch.
Bake the blondies: Bake for 45-50 minutes, until the edges are golden and the center is set with no wobble. Insert a toothpick if necessary; it should come out mostly clean with a few moist crumbs.
Cool before slicing: Allow the blondies to cool in the pan for at least 45 minutes to firm up, which makes cutting easier. Once cooled, use a sharp knife to cut into 16 pieces.
Prepare lemon icing: In a small bowl, combine the icing sugar and lemon juice. Stir until smooth and drizzleable.
Drizzle icing over blondies: Drizzle the lemon icing evenly over the cooled blondie bars to add a tangy sweetness.
Serve and enjoy: Serve these moist, fruity bars as a delightful dessert or snack. Store leftovers in an airtight container.

Notes

Use freshly squeezed lemon juice and zest for the best citrus flavor.
For easier cutting, ensure blondies have cooled completely before slicing.
You can substitute almond flour with additional plain flour if almond flour is unavailable, but texture may slightly change.
White chocolate must be melted gently to avoid burning.
The streusel topping adds texture but can be omitted for a smoother top.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American