Squidgy, sweet, tart & studded with delicious berries, these lemon-scented blondies are a quick & easy tea-time treat the whole family will enjoy.
Almost a year ago we loaned Kipper’s old car seat and stroller to some friends who were expecting their first baby. When I ran into the Mum and not-so-little Baby at the shops last month, I realised we were VERY overdue for a catch-up, and we invited them round for tea. Time to get baking! But what to make?
It’s so easy to loose touch with people, especially when you’re busy with children. In this case, the Dad used to be a colleague of DH, but shortly after his son’s birth he moved on to pastures new. They only live a couple of miles away, but it took nearly a year for us to get together for tea. Outrageous.
Under the circumstances, I wanted to make something a bit special. I’d been craving lemon (no idea why) and also wanted to use up some of the white chocolate left over from decorating Kipper’s birthday cake. I decided to make something with a firm texture, hoping to minimise the crumbs produced by small people (and messy big people) eating cake. And of course I couldn’t help adding some frozen mixed berries in a vain attempt to make the recipe slightly healthier!
The end result was these fabulous lemon berry blondies. Squidgy, sweet, tart and studded with vibrant and delicious berries, they went down a storm! I have made a mental note to invite long-lost friends round for tea more often 😀
This recipe made 12 blondies, although of course you could cut them bigger or smaller. Use frozen berries if possible, as they are less likely to leach colour into the cake batter when stirred in.
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Lemon and berry blondies
- 50 g butter or margarine (1/4 cup)
- 150 g white chocolate (approx 5oz, or roughly 1 cup chocolate chips)
- 80 g caster sugar (1/3 cup + 1 tbsp)
- 2 eggs
- 125 g plain flour (1 cup)
- zest and juice of a lemon
- 100 g mixed berries, frozen if possible - I used blackberries, raspberries & blueberries (1 cup)
Preheat the oven to 190C (375F). Line a 20cm (8 inch) square tin with baking parchment.
Melt the butter and white chocolate together, either in the microwave, or over a pan of simmering water. Stir well to combine. Stir in the sugar and allow to cool slightly.
Beat in the eggs and mix well. Add the flour and lemon zest and juice, and stir to combine.
Finally, add the berries and gently fold in, trying not to damage the berries too much.
Pour the mixture into the prepared tin and bake and 190C for around 25 minutes, until just cooked and beginning to brown. Remove from the oven and allow to cool to room temperature before cutting into bars.
Per bar: 178 calories, 8g fat, 3g protein, 23g carbs
I’m linking these yummy blondies up to the following foodie link-ups:
CookBlogShare, hosted this week by Sneaky Veg.
Simply Eggcellent, hosted by Belleau Kitchen.