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Blueberry cheesecake blondies
Ingredients
- 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, chopped
- For the blueberry compote:
- 140g blueberries
- 30g caster sugar
- 2 tsp lemon juice
- For the cheesecake:
- ½ medium free-range egg, beaten
- ½ tsp vanilla extract
- 60g full-fat cream cheese
- 20g unsalted butter
- 15g caster sugar
- You’ll also need…
- A 27cm x 18cm x 4cm tin, greased and base lined with a strip of paper big enough to cover the base and up 2 sides, with a 3cm overhang
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