Blackberry Blondies – Gluten Free Flour Version

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As promised in my review of Leila Lindholm’s One More Slice, here is my version of her white chocolate blondies.

Leila frequently gives readers a basic recipe with half a dozen variations – her original blondies were white chocolate but she gave an option with raspberries instead. Since I was making these after a fruitful visit to the blackberry bushes at Walthamstow marshes, I twisted this to be blackberry and white chocolate… oh and I made them with gluten free flour too.

What’s not to love?

As well as merging two of Leila’s recipe ideas I have also shrunk the quantities given – Leila’s original blondie recipe was for three times this quantity of batter which I thought was a bit much unless you’re stocking a cake stall. The amount below will still yield a dozen generously sized blondies.

Print Recipe

Blackberry Blondies - Gluten Free Flour Version

Servings: 12

Equipment

• baking tin 8in square lined with baking parchment paper.

Ingredients

• 150 g butter softened
• 70 g caster sugar
• 70 g light muscovado sugar
• 1 tsp vanilla extract
• 1 lemon zested (you won't need the lemon itself)
• 2 large eggs
• 160 g gluten free flour I used Dove's Farm
• 1 tsp baking powder
• pinch salt
• 100 g white chocolate chopped into coarse chunks
• 100 g blackberries

Instructions

• Preheat the oven to 180c/Gas 4.
• Using an electric hand mixer, beat the butter and sugars until pale and fluffy. Mix in the vanilla extract and lemon zest before beating in the eggs a little at a time.
• Sift the flour, salt and baking powder into a large mixing bowl and then fold into the batter along with the chocolate chunks.
• Pour the batter into the prepared baking tin. Stud the blackberries into the batter spacing evenly.
• Bake for 20 minutes. Allow to cool before slicing into squares.

Notes

Inspired by Leila's Lindholm's white chocolate blondies in One More Slice.