Blueberry Limoncello Blondies

Well hello there. It's been a couple of weeks, hasn't it? Of course, when I finally sat down (stood up) to bake, there wasn't any flour so this post was delayed further still...

I spent three days in Almeria, Spain last weekend. This was my first hotel holiday; my parents favoured camping and villas when I was growing up, and since I've started holidaying without them I've favoured youth hostels. The hotel was in a quiet neighbourhood several kilometres from the centre of town, and because we were only there for a couple of days we just spent the majority of our time lying in the sun. This, again, differs from my standard holiday because I normally spend the whole time exploring a foreign city. I did find it rather relaxing though, and managing to finish my sadly tedious book was an added bonus.

So let's talk about these blondies.

They are gooey. They are not only lemony, but they are boozy. They contain fresh blueberries. What is there not to like about these Blueberry Limoncello Blondies? To be honest with you, I am not a huge fan of limoncello, but it's a great way to inject some sunshine into your baking and the flavour works especially well with the blueberries.

Yes, this recipe contains mayonnaise. Don't be scared; it works really well. You (and your fans) will never be able to tell that you didn't use real butter.

Ingredients

• 350g Milk Chocolate
• 350g Mayonnaise
• 3 Eggs
• 400g Sugar
• 350g Plain Flour
• 1 Tbsp Baking Powder
• 200g Blueberries
• 50mL Limoncello

Recipe

• Preheat oven to 180C/160C fan and line a brownie tin with parchment paper.
• Melt the white chocolate over a low heat in a medium pan.
• Remove from the heat and stir in the mayonnaise.
• Stir in the eggs, one at a time, until smooth.
• Sift the flour into pan and fold into the batter.
• Stir in the limoncello, followed by the blueberries.
• Bake in the oven for 20 minutes, or until the top is solid and there is still a slight wobble when the tin is shaken. 
• Leave the blondies to cool completely before slicing into them.

I'm entering this into my monthly challenge, Baking With Spirit. The challenge this month is to bake with alcohol and fruit. You've got til the 28th to enter, so if you're interested you'd better get baking!