LEMON-BLUEBERRY BLOMDIE BARS

3/4 cup unsalted butter

2-oz white chocolate, finely chopped

1 cup packed brown sugar

1 tsp lemon zest, plus more for garnish

2 tbsp plus 4 tsp fresh lemon juice (1 large lemon)

1/2 tsp kosher salt

1 egg

1 egg yolk

1 tsp vanilla extract

2 cups flour

1 cup fresh blueberries

2/3 cup powdered sugar, sifted

Preheat oven to 350-degrees. Grease a 9-inch square pan and line with parchment paper, leaving 1-inch of overhang.

Melt butter in a small saucepan over medium heat. Reduce heat to low. Stir in white chocolate until melted and combined. Transfer butter mixture to a large bowl. Whisk in brown sugar until smooth. Whisk in lemon est, 2 tablespoons lemon juice, and salt until combined. Whisk in egg, egg yolk and vanilla. Stir in flour. Gently fold in blueberries with a silicone spatula.

Spread the batter in an even layer in the prepared pan. Bake until golden brown, 35 to 40 minutes. Remove from oven to a wire rack and let cool at least 15 minutes.

To serve, lift blondies out of pan using the parchment paper overhang. Transfer to a cutting board.

For glaze, whisk together powdered sugar and remaining 4 teaspoons of lemon juice in a small bowl until smooth. Drizzle over blondies and garnish with additional lemon zest.

To serve, cut into 9 squares. May be stored in an airtight container up to 3 days.

recipe and photo allrecipes 2025