225gbutter1 cup salted or unsalted (if using unsalted add ½ teaspoon salt to the batter).
250glight brown sugar 1¼ cups, packed, or dark brown sugar (see notes below)
100gsugar½ cup, caster or granulated
2eggsmedium or large, at room temperature
2teaspoonsvanilla10 ml, extract
½teaspooncinnamonground
200gblueberries1⅓ cups, washed, or frozen
30gflour¼ cup, all purpose
255gflour2 cups, all purpose
½teaspoonbaking powder2 g
Instructions
Preheat oven to 180°C fan/350°F, and use parchment paper to line a baking pan or grease the inside.
Melt 225 g butter in a small saucepan then pour into a medium mixing bowl with 250 g light brown sugar and 100 g sugar.
Stir in 2 eggs, 2 teaspoons vanilla and ½ teaspoon cinnamon till mixed well and set aside.
In a separate medium mixing bowl, toss the 200 g blueberries in 30 g flour.
Add the blueberries to the egg mixture, then sieve in 255 g flour and ½ teaspoon baking powder and gently stir till just combined.
Pour batter into lined baking pan, slice the large banana and arrange slices over the batter in the pan. Bake for 25-30 minutes or till a toothpick comes out clean and the top is golden and soft to touch. Cool in pan before turning out and slicing into squares.
Notes
Scrunch up the parchment paper into a ball then open it up to line the baking pan. This will ensure it sits nicely in the corners and sides.Toss the blueberries in flour to prevent the blueberry colour bleeding into the blondies.1 cup dark brown sugar + ⅓ cup white sugar can be used instead of the light brown sugar. This will give a slight caramel flavour and will make the blondies a slightly darker brown.Cooking times will vary depending on the material of your baking dish. The temperature and time given in the recipe card is for a cast iron baking pan, although this will be the same for any metal pan.If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes. Bake till the top is golden and a toothpick inserted in the middle comes out clean.Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.Store in a sealed container so they don't dry out and keep in a cool part of the kitchen. To freeze, arrange in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.