Looking for a yummy treat that looks as good as it tastes? Kat from The Baking Explorer crafted these incredible blondies from a recipe in delicious. magazine…
Who can resist a magazine called Delicious?! If the title has any clue to its contents then you are in for a treat. Each issue is packed with a huge variety of recipes, from meaty mains to veggie fare and light bites to sweet treats. In the issue I selected this recipe from, a special cake booklet was included full of tempting baked goods. I struggled to pick something as it all looked so tasty, but I finally narrowed it down to these Blueberry Cheesecake Blondies. I am huge fan of blueberries, I eat them most mornings for breakfast with yoghurt and my weekend treat is blueberry pancakes. Combining them with cheesecake and white chocolate sounded absolutely sinful, yet completely irresistible!
Ingredients:
For the sponge:
230g plain flour
1 tsp baking powder
½ tsp salt
170g unsalted butter, melted
200g light brown sugar
2 medium free range eggs, beaten
1 tsp vanilla extract
110g blueberries
100g white chocolate
For the blueberry compote:
140g blueberries
30g caster sugar
2 tsp lemon juice
For the cheesecake:
1 medium free range egg, beaten
1 tsp vanilla extract
120g full fat cream cheese
40g unsalted butter
30g caster sugar
Preparation time: 55 minutes, plus cooling and chilling
Serves: 12
Method
To make the compote I put the blueberries, sugar and 1 tbsp water in a pan and cooked them until the blueberries started to break down (around 7 minutes). I then took them off the heat and whizzed the compote to a smooth texture using a hand mixer.
For the cheesecake I combined all the ingredients in a bowl using an electric mixer until it was smooth and free from lumps.
To make the sponge I mixed together the melted butter, brown sugar, eggs and vanilla. I then sifted in the flour and baking powder and added the salt. Finally, I folded in the blueberries and white chocolate (I used white chocolate chips).
I lined a traybake tin with greaseproof paper and poured in the sponge batter, then the cheesecake mixture, then put blobs of the compote over the top. I used a knife to swirl it around and baked it on 200C/180C Fan/Gas Mark 6 for 25 minutes. I then left it to cool completely.
Wow these blondies are so good! The combination of sweet white chocolate, creamy cheesecake and fruity blueberries is an immense flavour and texture explosion. I shared these with my friends and had so many compliments about them. They also look really pretty too, which is always a bonus!
Tempted to whip up something tasty in the kitchen? Subscribe to delicious. magazine and get inspired with mouth-watering baking treats, mid-week meals and family feast recipes delivered direct to your door.
This is a guest post via the magazine.co.uk blogger network.
