Fudgy lemon & blueberry blondies loaded with white chocolate chunks, lemon curd and blueberry jam. A tangy, sweet treat perfect for any occasion. Easy to make and absolutely delicious!
Fudgy Lemon & Blueberry Blondies
I recently shared a sneak peek of these Lemon & Blueberry Blondies on Instagram, and you all went wild for them, so here’s the recipe, fresh from my kitchen to yours! There’s just something about lemon desserts in summer that feels so bright, fresh, and completely irresistible. In my opinion, lemon really is the superior summer flavour.
When it comes to pairing lemon, you can’t go wrong with fresh, fruity additions like blueberries or raspberries. For this blondie recipe, I’ve used blueberry jam along with swirls of tangy lemon curd and creamy white chocolate chunks for that perfect sweet-tart balance. If you’re a raspberry fan, you could easily swap the blueberry jam for raspberry jam and still get an equally delicious blondie.
Whether you make them for a summer picnic, an afternoon tea spread, or just to treat yourself and the family, these fudgy lemon blondies are about to become your seasonal favourite baking recipe!
Other lemon bakes
Perfect Blondies
Unlike cakes, blondies are meant to be soft, gooey, and just slightly underbaked in the centre. They’re the white chocolate version of brownies, so using the classic skewer test isn’t a reliable way to check if they’re done, if the skewer comes out clean, you’ve probably overbaked them. Instead, look for edges that are set and slightly pulling away from the tin, with the middle still a little soft. Remember, blondies will firm up as they cool, so always let them cool completely in the tin and set in the fridge for a few hours before slicing for the perfect fudgy texture.
Why You’ll Love This Recipe
- One bowl and No mixer– One bowl means less clean up and I lOVE the sound of that! No mixer needed which means they’re super easy to do and you don’t need fancy equipment to make something delicious!
- Quick & easy to make– Just a few simple steps and minimal equipment.
- Tray-bake– Easy Tray-bake recipe and I know you all love an easy recipe!
- Fudgy, soft texture– These aren’t cakey blondies; they’re rich, moist, and packed with flavour in every bite.
- Fresh & zesty– The tangy lemon zest and lemon curd give a bright, refreshing flavour that’s perfect for summer baking.
- Keeps well– Stays delicious for days and freezes beautifully, making it a great make-ahead bake.
- Beginner-friendly– No complicated techniques, great for first-time bakers.
- Eye-catching dessert– The swirls of jam and lemon curd make them as beautiful as they are tasty.
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two egg for structure and another egg yolk for richness.
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Lemon- I used the zest of two lemons for this recipe, you could use lemon flavouring as well if you’d like a stronger lemon flavour!
- Blueberry Jam/Lemon Curd- I recommend using about 60g of lemon curd and 60g of blueberry Jam so 120g of filling in total! You can adjust it slightly depending on how gooey you want the blondies, but I wouldn’t go much above 150g total as it may affect the bake and structure. I used a shop brought jam but you can make homemade jam/curd if you’d like!
Tips & Tricks
- Storage– These blondies will stay fresh for 3–4 days at room temperature or in the fridge. Keep them in an airtight container to maintain that fudgy texture.
- Freezer-Friendly– you can freeze them! Wrap individually or in a single layer and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
- The best tip for blondies is to chill in the fridge for a few hours or overnight! This helps them set and create that fudgy texture!
- Check Your Oven Temp– Oven temperatures can vary more than you’d expect. I always recommend using an oven thermometer to ensure consistent baking results.
- Don’t over-mix the batter just fold until combined.
- Chill before slicing if you want neat, clean edges.
- Use good quality sprinkles (Some sprinkles may bleed into the batter).
- Swap blueberry jam with raspberry jam depending on what flavour you love the most!
- You can add fresh blueberries to the mixture if you’d like, Id avoid using frozen as it will add too much water to your blondies. If you want to add fresh blueberries instead, add 150g!
Frequently Asked Questions
Can I Use Chocolate Chips Instead?
You can, but for the best melt and texture, white chocolate bars are better!
How Do I Know If My Blondies Are Baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
How do I store These blondies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze them?
Absolutely! Wrap tightly and freeze for up to 3 months. Thaw at room temp before serving.
What Is The Difference Between Blondies And Brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why Did My Blondies Come Out Cakey Instead Of Fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Can I use fresh blueberries instead of jam?
Yes you can! Id recommend using fresh blueberries (around 150g) instead of frozen blueberries as frozen blueberries may release more water into your blondie and affect the bake result.
How to Make Lemon & Blueberry Blondies Gluten-Free
Turning these Lemon & Blueberry Blondies into a gluten-free dessert is super simple! Just swap the plain flour for a gluten-free plain flour blend in the same quantity. For an even better texture, I recommend adding ¼ teaspoon of xanthan gum, especially if your flour blend doesn’t already contain it.
Recommended Equipment/Ingredients
- 9″ Baking Tin You can use an 8″ tin if you’d like a thicker blondie.
- stand mixer
- electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
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Lemon and Blueberry Blondies
Equipment
- Large Microwaveable Bowl
- Utensils (Tbsp, Spoon or Spatula and a knife for slicing your blondies).
- Food scale/Kitchen scale
- Baking tin (Square Baking Tin 9×9").
- Baking paper/ Parchment paper
- Grater
Ingredients
- 200g White Chocolate (Melted).
- 175g Unsalted Butter (Melted).
- 200g Caster Sugar
- 2 Medium Eggs (50g Each).
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- Zest of One Lemon
- 200g White Chocolate (Chopped or Chips).
- 50-60g Lemon Curd
- 50-60g Blueberry Jam
- 50g White Chocolate (For Drizzling).
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined (It may look like it has split but the eggs will bring it back together).
- Add in the eggs and golden syrup and stir again until combined.
- Mix through the plain flour and cornflour you can no longer see any flour.
- Fold through your chocolate and lemon zest.
- Pour the mixture into your lined tin, pipe on your lemon curd and blueberry jam and swirl through. I like to try and swirl it through to the middle so I get lemon curd and blueberry jam chunks in every bite! You can layer the blondie and pour half the mixture in, swirl some lemon curd and blueberry jam through then top with more blondie and jam.
- Bake for 30-35 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle. (As these have a delicious amount of jam and curd in, they may take slightly longer to bake, keep an eye on them every 2-3 minutes).
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Melt some white chocolate in a microwaveable bowl and drizzle over your blondie and sprinkle with lemon zest.
- Slice your blondie into 9-12 slices and enjoy!