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These Raspberry and Lemon Blondies contain raspberries, white chocolate, lemon zest and extra raspberry jam for a gorgeously fruity treat! They bake up into a super sweet and dense blondie traybake. I like to underbake mine just a little for that fudgy texture.
The white chocolate contrasts the fruit so well, but you could easily use any other type of chocolate as you see fit. For the fruit, I actually recommend frozen raspberries. This is because they keep their shape better, but fresh will work too, just be careful when mixing!
For the jam on top, you can use any variety – but raspberry obviously pairs best! Lemon curd would make a very fun alternative. The brown sugar and melted butter are crucial to the texture here, so make sure you include these! Otherwise, this is a fairly versatile, very easy and very fun bake!
For these Raspberry and Lemon Blondies, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Lemon Drizzle Blondies or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.
Raspberry and Lemon Blondies
Ingredients
- 165 g Butter Melted
- 150 g Light Brown Soft Sugar
- 130 g Granulated Sugar
- 2 tsp Vanilla Extract
- 1 Medium Egg
- 1 Egg Yolk
- 1 Lemon Zest and 1/2 the Juice
- 220 g Plain Flour
- 1 tsp Baking Powder
- 100 g Frozen Raspberries
- 100 g White Chocolate Chopped
- 5 tsp Raspberry Jam
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
- Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes.
- Add the eggs, vanilla, lemon zest and juice and combine again.
- Fold in the flour, baking powder, white chocolate chunks and raspberries, using a wooden spoon/silicone spatula. If using fresh raspberries, stir these in last to prevent breaking up!
- Pour the batter into the prepared tin. Dollop on the jam and swirl through the blondie batter. Bake for 30 minutes, until golden on top. Let cool on a wire rack.
