Monday, June 16, 2014

Billionaire Blueberry Blondies

I'm sure that I have mentioned a few times that I am a big fan of food-related mysteries.  I adore Joanne Fluke, Diane Mott Davidson and Cleo Coyle.  This recipe comes from the latest Coffeehouse Mystery by author Cleo Coyle who, as Wikipedia will tell you, is the pen name for author Alice Alfonsi, who collaborates with her husband Marc Cerasini to write the Coffeehouse Mysteries.  The book is called "Billionaire Blend" hence the name of this recipe Billionaire Blueberry Blondies.  Her recipes are always great and this recipe is no exception.  You go girl!  

Billionaire Blueberry Blondies
By Cleo Coyle


2 large eggs
1 teaspoon apple cider vinegar (Do not Omit! The cider interacts with the eggs to create the proper texture.)
1 cup light brown sugar, packed
¼ cup white, granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (grated rind of lemon, yellow only, no bitter white pith)
¼ teaspoon table salt (+ a generous pinch)
3 tablespoons unsalted butter, melted and cooled a bit
1/8 tablespoon baking soda
1 cup all-purpose flour
1 cup frozen (or fresh) blueberries


Step 1 – Prep oven and pan:  Preheat oven to 325 degrees F.  Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan.

Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well.  Add the brown and white sugars, vanilla extract, lemon zest, and salt.  Whisk until well blended.  Add melted (and cooled) butter and the baking soda.  Whisk again until smooth.  Now add the flour and switch to a spoon or spatula, stirring well.  (Do not over-mix at this point.)  Gently fold in the blueberries, trying not to smash or crush them.

Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325 degrees F oven for 30 to 40 minutes (exact time depends on your oven).  The low temperature and long cooking time helps with even baking.  The Blondies are done when you see the top is golden brown and displaying slight cracking.  To be sure the Blondies are done; insert a test toothpick into the middle of the pan.  It should come out with no wet batter clinging to it (moist crumbs or blueberry juice are okay, just not wet batter).  Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles.  Cut into 16 squares and serve.