Blueberry White Chocolate Bars (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 170g melted unsalted butter
02 - 165g packed light brown sugar
03 - 150g white granulated sugar
04 - 2 whole large eggs
05 - 1 additional egg yolk from a large egg
06 - 2 teaspoons pure vanilla extract
07 - Freshly grated zest from 1 lemon

→ Dry Ingredients

08 - 220g all-purpose flour
09 - 1 teaspoon baking powder
10 - ½ teaspoon fine sea salt

→ Mix-ins

11 - 120g fresh or frozen blueberries (don't thaw if frozen)
12 - 170g white chocolate, roughly chopped into chunks

# Instructions:

01 - Get your oven heating to 170°C (340°F). Take a 23cm square baking pan and line it with parchment paper, making sure to leave some paper hanging over the edges—this creates handles that'll make removing the blondies super easy later on.
02 - Grab a large mixing bowl and add your brown sugar, white sugar, and lemon zest. Use your fingers to rub the zest into the sugars for about 30 seconds. This releases all those aromatic lemon oils right into the sugar.
03 - Pour your melted butter into the bowl with the lemon-infused sugar. Whisk everything together until it's completely combined and smooth.
04 - Add both whole eggs, the extra yolk, and vanilla extract to your butter mixture. Using electric beaters on high speed, whip this together for 3 to 4 minutes until it becomes noticeably lighter in color and thicker in texture. This step is crucial—it aerates the batter and helps create that gorgeous shiny, crackled top.
05 - Sift the flour, baking powder, and salt directly into your bowl. Add the chopped white chocolate and blueberries. If you're using frozen berries, add them straight from the freezer without thawing. Gently fold everything together with a spatula just until a few streaks of flour are still visible—don't overmix.
06 - Scrape the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 25 to 30 minutes, turning the pan around halfway through. You're looking for lightly golden edges, set sides, and a center that still has a tiny jiggle. A toothpick poked in the middle should come out with a few moist crumbs clinging to it.
07 - Take the pan out of the oven and let it rest for 10 minutes. Then lift the whole thing out using the parchment paper handles and transfer to a wire rack to cool completely. Once cool, use a sharp knife to cut into 16 generous squares. If you want to get fancy, drizzle some extra melted white chocolate over the top and sprinkle with a bit more lemon zest before serving.

# Notes:

01 - These blondies stay fresh in an airtight container at room temperature for up to 4 days, or you can refrigerate them for a full week.
02 - To freeze, wrap individual squares or the whole slab tightly in plastic wrap. They'll keep frozen for up to 3 months. Just thaw at room temperature when you're ready to enjoy.
03 - Feel free to swap in chopped nuts, dried fruit, or switch the white chocolate for milk or dark chocolate to create your own flavor combination.
04 - The secret to that beautiful glossy, crackled top is whipping the eggs until they're pale and fluffy before baking.
05 - Don't overbake these! You want a slight wobble in the center for that fudgy, soft texture. If you prefer a more cake-like consistency, bake them a few minutes longer.
06 - If using frozen blueberries, keep them frozen and toss them in a tablespoon of flour before folding into the batter to prevent them from bleeding color.

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