# What You Need:
→ Blondie base
01 - 1/2 cup unsalted butter, melted and cooled slightly
02 - 3/4 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 1/2 teaspoons pure vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
08 - 1 1/2 cups all-purpose flour
09 - 1/2 teaspoon baking powder
10 - 1/4 teaspoon fine sea salt
→ Mix-ins and garnish
11 - 1/2 cup white chocolate chips or chopped white chocolate
12 - 3/4 cup fresh blueberries, plus a few extra for topping
# Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; set aside.
02 - In a large mixing bowl whisk together the melted butter, packed light brown sugar and granulated sugar until the mixture is smooth and glossy.
03 - Add the egg, vanilla extract, lemon zest and lemon juice to the butter-sugar mixture and whisk until fully combined and uniform in texture.
04 - Sift the all-purpose flour, baking powder and salt into a separate bowl, then fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to maintain a tender crumb.
05 - Gently fold the white chocolate and fresh blueberries into the batter, taking care not to break the berries and distributing evenly.
06 - Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon. Dot the surface with a few extra blueberries and white chocolate chips as desired.
07 - Bake in the preheated oven for 28–32 minutes, or until the center is just set and the edges are lightly golden; a toothpick inserted near the center should come out with a few moist crumbs but not wet batter.
08 - Allow the bars to cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into 12 even portions.
