This blondie traybake is bursting with fruity flavours and is ideal if a brownie feels a bit too rich! Pack them up in a picnic or enjoy as a summer pudding

Ready in: 55 mins, plus cooling and setting
Makes: 16

Ingredients

• 100g unsalted butter, cubed
• 100g white chocolate, chopped
• 2 large eggs
• 175g caster sugar
• 150g plain flour, plus extra for dusting
• 2 lemons, both zested plus ½ juiced
• 150g pack Co-op Blueberries
• 50g icing sugar

Method

1. 1. Preheat the oven to 180C/ fan 160C. Butter and line a 20cm square baking tin.
   2. Melt the butter and the white chocolate in a heatproof bowl set over a pan of just simmering water. Stir until smooth then set aside to cool for 10 mins.
   3. Put the eggs and caster sugar in a large mixing bowl and whisk until thick and creamy. Pour the cooled white chocolate mixture into the bowl and fold in until combined.
   4. Fold the flour into the egg mix, followed by the lemon zest and the majority of the blueberries.
   5. Pour the batter into the prepared tin, dot the remaining blueberries over the top and bake for 30-35 mins until golden brown on top (or bake for an extra 5 mins if you prefer a firmer texture). Leave to cool completely in the tin.
   6. Mix 1 tbsp of the lemon juice into the icing sugar until you have a smooth, spoonable icing, adding more lemon juice if needed. Drizzle the icing over the sponge and leave to set before cutting into squares.