AS SEEN ON THE
BIG KITCHEN
Jane Dunn
Lemon Blueberry Blondies
MAKES 16 BLONDIES
INGREDIENTS
• 200g unsalted butter, melted
• 125g light brown soft sugar
• 125g white granulated sugar
• 3 eggs
• 2 lemons, zested
• 275g plain flour
• 1 tbsp cornflour
• 200g white chocolate chips
• 200g blueberries
TO DECORATE:
• 50g white chocolate, melted
• Lemon zest
Zingy, bright and summery with bursts of flavour throughout, these blondies are best sliced into squares and enjoyed al fresco.
1 Heat the oven to 180 ° C / 160 ° C fan / gas 4 and line a 23cm square tin with baking parchment.
2 Beat the melted butter and both sugars together in a large bowl until well combined, then add the eggs and lemon zest and mix again. Add the flour, cornflour and chocolate chips and mix to combine, then gently fold through the blueberries. Pour the batter into the prepared tin, level the surface and bake for 25-30 minutes until there is a slight wobble in the centre. Leave to cool completely in the tin.
3 Once cooled, drizzle the melted white chocolate over the blondies, sprinkle with lemon zest and chill for 2-3 hours before slicing and serving. goodfoodshow. com 118