If You're Not Baking Lemon-Blueberry Blondies This Week, Honestly, You Might Want to Rethink That

Can we take a moment to appreciate blondies? You know, those brown sugary, buttery, perfectly dense and chewy bars that often get overshadowed by their more famous, fudgy cousin—the brownie?

Yeah, they’re actually one of my all-time favorite treats. They’re quick and easy to make, require only basic ingredients (so I always have everything on hand), are incredibly customizable (as you’ll soon see), and they often surprise people in the best way. Despite their humble appearance, for anyone who hasn't experienced a homemade blondie, they’re a true eye-opener.

I especially love turning to blondies for any laid-back get-together—potlucks, picnics, cookouts, you name it. As I’ve said, blondies are easy to whip up, but they’re also a breeze to transport, share, and they hold up well at room temperature or even outside for a while. Oh, and did I mention that everyone loves them? (Even those who swear that brownies are the only bar cookie worth mentioning.)

Given my love for blondies, I like to experiment with different mix-ins and flavors whenever I bake a batch. That’s what led me to create these Lemon-Blueberry Blondies. I wanted a blondie that screamed summer, and folks, these certainly deliver.

Grab the Recipe: Lemon-Blueberry Blondie Bars

This is the dessert I’ll be bringing to poolside gatherings, reunions, porch parties, and maybe even a road trip or two in the next few weeks. And if you’re considering doing the same, here are a few key things to know about these sunny, berry-filled bars.

The White Chocolate

While not a typical ingredient in most blondie recipes, white chocolate adds a luxurious twist. Just melt a couple of ounces of white chocolate with your butter—it’s that simple, but the flavor it adds is divine. The white chocolate in the batter gives these blondies a creamy, extra-buttery richness, and it’s definitely worth chopping up a bit of chocolate for. I suggest using a white chocolate baking bar and chopping two ounces with a sharp knife, though you can also measure out two ounces of white chocolate chips if that’s what you have on hand.

The Lemon Zest

Okay, most people can easily juice a lemon, no problem. But when it comes to zesting… I can’t tell you how many people I know who’ve admitted to simply ‘skipping it’ when a recipe asks for fresh citrus zest. Folks — stop doing that! The zest holds all the citrus oils that pack in incredible flavor and aroma that juice alone can’t replicate. Honestly, if I had to choose between lemon juice or zest, I’d always pick zest without a second thought.

Now, I get it — with the wrong tools, zesting might seem like too much of a hassle to bother with. (I’ve used plenty of terrible graters that made my zesting efforts practically useless.) But when you have the right tool, zesting citrus — not to mention grating garlic, fresh ginger, nutmeg, Parmesan, and more — becomes as effortless as boiling water.

Microplane® Rasp Grater