Ingredients
¾cupall-purpose flour
¼tspbaking powder
¼tspsalt
1large egg
2large egg yolks
¾cupgranulated sugar
6tbspbutter,softened
¼cupsour cream
1tbsplemon juice,(from ½ lemon)
2tsplemon zest,(from 1 lemon)
½tspvanilla extract
¾cupfresh blueberries
½cupwhite chocolate chips,or 3 oz chopped white chocolate
1½tbspmilk,or half and half
Preparation
Preheat the oven to 350 degrees.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric hand mixer, beat the egg and egg yolks on medium speed for about 3 to 4 minutes until pale and fluffy.
Add in the sugar, butter, sour cream, lemon juice, lemon zest, and vanilla, and mix until well blended.
Add in the dry ingredients and mix just until incorporated. Fold in the blueberries.
Pour the mixture into a buttered 8×8-inch baking dish and spread into an even layer.
Bake for 30 to 34 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.
Allow the blueberry lemon brownies to cool completely.
Combine all the ingredients in a microwave-safe bowl.
Microwave the mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth.
Pour the white chocolate glaze over the top of cooled blueberry lemon brownies, and spread evenly over the brownies.
Cut into squares, serve, and enjoy!
