These blueberry blondies are fudgy blondies, bursting with blueberries, topped with crunchy streusel and a tangy, sweet lemon glaze.
Ingredients
FOR THE BASE
- 1 cup plain flour (all-purp 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 (notes)
- 2 teaspoons (not packed) lemon zest
- 1 teaspoon vanilla
- 1 cup fresh blueberries (150g / 5.3oz)
FOR THE STREUSEL
- 57 g unsalted butter (2oz / ¼ cup / 4 tablespoons)
- 4 tablespoons white granulated sugar (notes)
- 65 g plain flour (all-purp flour) (2.3oz / ½ cup)
FOR THE LEMON ICING
- ½ cup icing sugar (powdered sugar)
- 2 teaspoons lemon juice
For best results, always weigh ingredients where a weight is provided
Equipment
- Mixing bowl/s
- Spatula and balloon whisk
- 8 inch square baking pan
Instructions
- FOR THE BLONDIE BATTER:Preheat your oven to 180C (160C fan forced) / 350F. Line an 8x8 inch square baking tin with baking paper
- In a large mixing bowl, combine the flour, almond flour, both sugars, baking powder and salt and whisk together until there are no lumps left. Make a well in the centre.
- Add the eggs, melted butter, melted white chocolate, lemon juice, zest and vanilla and mix with a spatula to combine.
- Add half of the blueberries and gentle fold only 2-3 times.
- Pour the batter into the prepared pan and level out with your spatula.
- Scatter most of the remaining blueberries over the top, reserving just a few for the very end. Gently push some of the blueberries down a little. Set aside.
- FOR THE STREUSEL:Place all streusel ingredients into a medium bowl (or you can use the same one as the batter if you've scraped it out well) and use your fingertips to press it all together until it look like bread crumbs and clumps when you squeeze it together.
- Scatter over the top of the batter. Don't press it down. Scatter the final blueberries on top.
- Bake for 45-50 minutes until the edges are turning golden and there is no wobble in he centre.
- Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces with a sharp knife. The longer it cools the easier it will be to cut.
- FOR THE LEMON ICING:Combine the icing sugar and lemon juice in a small bowl and mix together to a smooth icing.
- Drizzle over the cooled bars.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
