Tuesday, 7 July 2020

Lemon and Blueberry Blondies

Zesty, gooey lemon and blueberry blondies for a summery traybake!

 Even though these blondies didn't turn out 100% perfect I still wanted to share the recipe with you. The only reason they aren't perfect is because of the noticeable sinking of the blueberries. I feel like it can be hard to prevent this in a lot of bakes that contain fruits or nuts as the batter can be too light to hold them whilst baking. The trick apparently is to coat the fruit/nuts in a bit of flour before stirring through the batter but I don't feel this always works. Anyway hopefully it works for you!
These blondies though are still so delicious, and moist from the blueberries with that zestiness from the lemons, yummy! You could try these with a different berry too :) I love the combination of lemons with berries, they balance each other perfectly, especially for the summer months when you want something a bit lighter!

Check out my other tray bake recipes for more inspiration!

Millionaires Shortbread
Triple Berry Crumble Bars
Chocolate Orange Brownies


Prep: 10 minutes
Cook: 35-40 minutes
Serves: 12


280g Vegan white chocolate
240g Self-raising flour
135g Caster sugar
300ml Soya milk
200g Blueberries
6tbsp Coconut oil melted
1tsp Lemon extract
11/2 tbsp Lemon zest
40ml Lemon juice from 1 lemon
100g Icing sugar
3-5tbsp freshly boiled water


✿Preheat oven to 180℃ and grease and line a 20cm baking tray with baking paper.
✿Melt the white chocolate in the microwave or on a bain-marie, leave to cool about 5 minutes. Combine the lemon juice with the soya milk. In a separate bowl combine the flour, sugar and lemon zest together. Add all of the wet ingredients and stir to create a smooth batter.
✿Coat the blueberries in some flour and then fold about ¾ of them into the blondie batter. Pour the batter into the prepared baking tray and then place the rest of the blueberries on top.
✿Bake in the oven for 35-40 minutes until golden on top and a knife inserted comes out clean. Leave to cool completely in the tray before removing. 
✿To make the glaze, boil the kettle then leave to sit about minute. Add about 3tbsp of the hot water to the icing sugar and mix to form a thick icing. Add more water for a thinner icing or more sugar for a thicker icing. 
✿Once the blondies are out of the baking tray, drizzle the icing glaze over however you like and then cut into squares. Serve fresh or store in an airtight container at room temperature. Enjoy!


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