These Lemon Blueberry Bars, topped with a crunchy streusel topping are equal parts dense blondie and muffin. With an optional lemon glaze, this easy lemon and blueberry blondies recipe requires just one bowl and one baking tin.
57gunsalted butter (notes)(2oz / 1/4 cup / 4 tablespoons)
4tablespoonswhite granulated sugar(notes)
65gplain (all-purp) flour(2.3oz / 1/2 cup)
FOR THE LEMON ICING
½cupicing (powdered) sugar
FOR THE BLUEBERRY BLONDIES
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
In a large 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 tin 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 bowl (you can use the same one 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. 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.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
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).