I t feels like such a long time since I've posted a baking recipe. I really haven't had much time for baking lately, because I've been busy! That makes me sad. I must change that soon.
And now, I present to you, White Chocolate-Almond Blueberry Blondies. Think about that for a second. Let it settle into to your head. Buttery, lemony blondies with sweet blueberries, creamy white chocolate, and toasted almonds in them.
Oh my gosh! I need some of these right now! Nom nom nom.
White Chocolate-Almond Blueberry Blondies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped sliced almonds, toasted
10 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon almond extract
1 large egg
4 ounces white chocolate, coarsely chopped
1 1/4 cups blueberries
Preheat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray.
In a medium mixing bowl, sift together flour, baking soda and salt; whisk in almonds. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute; beat in lemon zest and juice, almond extract and egg until combined - about 1 minute. Reduce mixer speed to low and beat in flour mixture until combined; stir in white chocolate and blueberries until combined.
Spread batter into dish and bake 30 minutes or until golden brown. Cool completely before lifting foil out of pan and slicing into bars.
Makes 24 bars