White Chocolate & Blueberry Blondies

Soft, buttery blondies infused with the calming botanicals of Blue Jazz. Sweet white chocolate, juicy blueberries and delicate floral notes come together in a beautifully fudgy slice.

Download Printable Recipe Card (PDF)

Makes: 12 blondies
Prep Time: 25 minutes
Bake Time: 30–35 minutes

Ingredients
•170g unsalted butter
•2 tbsp Blue Jazz tea
•¼ cup strongly brewed Blue Jazz tea, cooled
•¾ cup light brown sugar
•¼ cup caster sugar
•2 eggs
•2 tsp vanilla bean paste
•2 cups plain flour
•1 tsp baking powder
•½ tsp fine sea salt
•1 tbsp Blue Jazz tea, finely ground
•1 cup fresh blueberries
•150g good-quality white chocolate, roughly chopped

To finish
•Melted chocolate
•Extra blueberries
•Dried rose petals (optional)

Method
1. Preheat the oven to 170°C fan-forced and line a 20cm square baking tin with baking paper
2. Place the butter and 2 tbsp Blue Jazz tea into a small saucepan over low heat. Once the butter has melted, remove from the heat and allow the tea to steep for 10 minutes. Strain and cool slightly
3. Brew ¼ cup of strong Blue Jazz tea, then allow it to cool completely
4. Whisk the infused butter, brown sugar and caster sugar together until smooth
5. Add the eggs one at a time, whisking well after each addition. Stir through the vanilla bean paste and cooled brewed tea
6. In a separate bowl, combine the plain flour, baking powder, sea salt and 1 tbsp finely ground Blue Jazz tea
7. Fold the dry ingredients into the wet ingredients until just combined
8. Gently fold through the blueberries and white chocolate
9. Pour the batter into the prepared tin and smooth the top. Scatter over a few extra blueberries and pieces of white chocolate
10. Bake for 30–35 minutes, or until the edges are lightly golden and the centre still has a slight wobble
11. Allow the blondies to cool completely in the tin before lifting out and slicing into 12 squares
12. Drizzle with melted white chocolate and garnish with dried rose petals, if desired

*Mrs. Tea Tip
•Remove the blondies from the oven when the centre still has a slight wobble- they’ll continue cooking as they cool, creating a soft, fudgy texture
•If using frozen blueberries, add them straight from the freezer to help prevent the batter from turning purple

*Mrs. Tea Twists
•Swap half the blueberries for raspberries or blackberries
•Add the finely grated zest of one lemon for a bright citrus finish
•Swirl 150g softened cream cheese through the batter before baking
•Finish with freeze-dried blueberries and dried rose petals

*Tea Pairing: Best enjoyed with a freshly brewed cup of Blue Jazz