Ingredients

For the Blueberry Compote:

• 150g Blueberries
• 50g Caster Sugar
• Juice 1/2 Lemon

• 120g Cream Cheese
• 30g Sugar
• 30g Butter, softened
• 1tsp Vanilla
• 2 Eggs
• Zest 1 Lemon

• 170g Butter, softened
• 200g Caster Sugar
• 2 Eggs
• 1tsp Vanilla
• 235g Plain Flour, sifted
• 1tsp Baking Powder
• 130g Blueberries
• 1/2 tsp Salt
• 75ml Milk

Tools

• Titanium Chef XL KVC7300S
• Food Processor KAH647PL

Method

For the Blueberry Compote:

1. 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.

1. Beat the cream cheese, sugar, butter, vanilla, eggs and lemon zest together in a medium bowl until smooth. Set aside.

1. Line a 20 x 20cm square tin with parchment paper. Preheat the oven to 180C or 160C if using a fan oven.
2. Beat the butter and sugar together until smooth and creamy. Add the eggs and beat until well combined.
3. 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.
4. Spread the mix into the prepared tin and smooth the top.
5. 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.
6. Bake the blondies in the preheated oven for 25 minutes until set and a knife inserted into the centre comes out clean.
7. Cool completely for at least 2 hours before slicing into squares to serve.

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