Try our blackberry cheesecake blondies recipe, then check out our classic blondies, biscoff blondies and peanut butter blondies.

Cook's tip: If you’re making the most of blackberry picking season, make sure you pick properly for the best berries. The plumper and darker the berry, the sweeter the juice. Also avoid ones that don’t pull away easily from the plant.

Blackberry cheesecake blondies recipe


  • 175g salted butter
  • 200g soft light brown sugar
  • 100g caster sugar
  • 150g white chocolate chips
  • 3 eggs
  • 1 tsp vanilla bean paste
  • 200g plain flour
  • ½ tsp baking powder


  • 100g soft cheese
  • 1 tbsp caster sugar
  • 1 tbsp plain flour
  • 1 egg


  • 200g blackberries
  • 4 tbsp caster sugar
  • 2 tbsp lemon juice


  • STEP 1

    To make the jam put the ingredients in a small pan over a medium-high heat and bubble for 6-8 mins or until thick and jammy. Mash the berries to release the juices as you stir – it doesn’t need to be smooth but should look sticky and glossy. Remove from the heat.

  • STEP 2

    Put the butter, sugars and 50g of the white chocolate into a pan over a low heat and stir until the butter melts and the sugar grains dissolve. Remove from the heat and leave to cool for a few minutes. Line a 20cm x 30cm tin with baking paper and heat the oven to 180C/160C fan/gas 4. Whisk together the ripple ingredients in a small bowl.

  • STEP 3

    Whisk the eggs into the cooled batter until incorporated, then stir in the remaining chocolate, vanilla, flour and baking powder until just combined. Scrape into the tin and smooth out the sides. Add spoons of the ripple mixture over the top – you might not need all of it – then add dollops of the jam. Using a skewer, marble the three together. Bake for 35-40 mins or until the edges are set but the middle still has a slight wobble. Leave to cool in the tin before cutting into 12 squares.


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