Blueberry Blondies

Preheat the oven to 170°C with top and bottom heat. Line a tin about 20 × 20 cm with baking paper, leaving overhangs for lifting out the blondie. Break up the milk-free white chocolate and slowly melt it with the plant-based baking fat over the lowest heat, stirring. Remove from the heat once smooth and let cool until still fluid but no longer hot.

Combine the eggs and sugar without vigorous beating. Once the chocolate mixture has cooled but is still fluid, pour it into the eggs and mix.

Add the flour and fold with a spatula only until no dry streaks remain. Prolonged mixing after adding flour can make the blondie tougher.

Transfer the batter to the prepared tin and level it. Rinse the blueberries and dry thoroughly, then spread evenly over the batter and press lightly without covering them completely.

Bake the blondie on the middle rack for 24–30 minutes. The edges should be set, and a skewer inserted into a part without fruit should emerge with moist crumbs but no liquid raw batter. The center stays soft but should not ripple like a liquid. Do not wait for a completely clean, dry skewer, as the blondie will dry out.

Cool the blondie in the tin on a wire rack. Slice only after it has cooled completely, once the cake is stable and the blueberry juice is no longer hot.