Ingredients
- 200g white chocolate
- 3/4 cup butter, room temp.
- 1 cup granulated sugar
- 2 tsp vanilla extract
- Zest of 2 small lemons
- 1 tsp apple cider vinegar
- 4 medium eggs, room temp
- 1 tsp baking powder
- 1 1/4 cup plain flour
- 1 cup fresh blueberries
- 2 tbsp blueberry jam (optional)
- 50g white chocolate (drizzle)
Instructions
- Preheat oven to 175°c / 350°F. Prepare your baking dish. Use a non-stick spray on the dish so the parchment adheres to it. Line with parchment paper hanging over the sides and spray surface again. In a heat-proof bowl, melt the white chocolate in 1 minute intervals. Set aside to cool.
- Cream the butter and the sugar with a hand-held whisk. Add the vanilla, zest, vinegar and eggs, one at a time. Keep whisking until combined. Sift baking powder and flour into the mixture and fold, until everything is combined. Use a spatula to mix in the cooled white chocolate.
- At the very end, gently stir the blueberries into the mixture. Leave some for the top of the blondies. Pour the blondie batter into the dish and spread evenly. Drizzle some jam on top and use a skewer to swirl. Gently press a few more blueberries into the surface.
- Bake for 25-30 minutes in the lower-middle rack. A toothpick inserted into the blondies should come out with fudgy crumbs but not coated in the batter. Another point of reference is to gently press down using your finger. It should jiggle very slightly.
- Open the oven door and let it adjust to a lower temperature. It will slowly start deflating. Take out of the oven and let cool completely, at least 45 minutes. Use the parchment overhang to pull out. With a large knife, slice blondies into 9 equal squares. Optional: Trim all four sides to get neat edges.
- Melt some white chocolate and drizzle on top. Enjoy!
Notes
Store in an airtight container in a cool dry place for up to a week or in the freezer for up to a month (each square individually plastic wrapped).
Baking dish size: 21cm by 21cm / 8.6" by 8,6"
Taste even better with huckleberries