Aoife cooks

Blueberry Cheesecake Blondies

Preparation time:
20 minutes
Cooking time:
25 min
9 serves

These blueberry cheesecake blondies are the perfect addition to the morning coffee or tea - a beautiful combination between sweet, smooth texture and a tart, fruity taste.

  • Ingredients

      For the Blueberry Compote:
    • 150g Blueberries
    • 50g Caster Sugar
    • Juice ½ Lemon
      For the Cheesecake Layer:
    • 120g Cream Cheese
    • 30g Sugar
    • 30g Butter, softened
    • 1tsp Vanilla
    • 2 Eggs
    • Zest 1 Lemon
      For the Blondies:
    • 170g Butter, softened
    • 200g Caster Sugar
    • 2 Eggs
    • 1tsp Vanilla
    • 235g Plain Flour, sifted
    • 1tsp Baking Powder
    • 130g Blueberries
    • ½ tsp Salt
    • 75ml Milk
  • Method

      For the Blueberry Compote:
    • Put the blueberries, sugar and lemon juice in a small saucepan with 1tbsp water over a medium heat. Cook for 3-4 minutes until the blueberries have burst and the juices have thickened slightly. Remove from the heat and blend in a food processor until smooth. Set aside.
    • For the Cheesecake Layer:
    • Beat the cream cheese, sugar, butter, vanilla, eggs and lemon zest together in a medium bowl until smooth. Set aside.
    • For the Blondies:
    • Line a 20 x 20cm square tin with parchment paper. Preheat the oven to 180C or 160C if using a fan oven.
    • Beat the butter and sugar together until smooth and creamy. Add the eggs and beat until well combined.
    • Add the flour, salt and baking powder, followed by the vanilla. Mix well to combine. Add the milk and the blueberries and mix until just combined.
    • Spread the mix into the prepared tin and smooth the top.
    • Pour the cheesecake mix on top, followed by three lines of the cooled blueberry compote. Drag the tip of a knife through the blueberry compote in a swirling motion, to get a marbled effect.
    • Bake the blondies in the preheated oven for 25 minutes until set and a knife inserted into the centre comes out clean.
    • Cool completely for at least 2 hours before slicing into squares to serve.

More by Aoife Noonan