Blueberry Bublanina

Method

• Accurately weigh all ingredients.
• Gently rinse and thoroughly dry the fresh blueberries.
• Prepare a baking tray (approx. 9x13 inch or similar) by lining it with parchment paper.
• Preheat oven to 170°C - 180°C (340°F - 355°F).

• Place the SwissBake Blondie Mix and the water in the mixing bowl.
• Using a paddle attachment, mix at low speed for 1 minute.
• Stop the mixer and scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated.
• Add the oil to the batter and mix again at low speed for 1 minute.
• Perform a final scrape of the batter. Mix at medium speed for 3 to 4 minutes to develop the batter's structure.
• Reduce to low speed and add the white chocolate cubes and fresh blueberries. Mix for 1 minute or only until the inclusions are evenly distributed. Do not overmix, as this can crush the blueberries and discolor the batter.

• Pour the finished blondie batter into the baking tray lined with parchment paper.
• Use an offset spatula to spread the batter evenly to all corners of the tray.

• Place the tray in the preheated oven.
• Bake at 170°C to 180°C for 25-30 minutes.
• The blondie is baked when the top is golden-brown, the edges are set, and a skewer inserted into the center comes out with moist crumbs attached (not wet batter).

• Once baked, remove the tray from the oven.
• Let it cool down completely in the tray on a wire rack before attempting to slice. This is crucial for achieving clean, fudgy squares.
• Once cooled, lift the entire blondie out of the tray using the parchment paper and cut into desired portions.