Blueberry cheesecake blondies

Method

1. Heat the oven to 200°C/180°C fan/gas 6. To make the compote, cook the 140g blueberries in a small pan with the 30g sugar, lemon juice and 1 tbsp water for 5-7 min until the berries start to break down. Take off the heat, then whizz with a hand mixer. Strain in a sieve over a bowl, pushing down with a spoon (discard what’s left in the sieve).
2. Combine the cheesecake ingredients in a mixing bowl with an electric mixer.
3. For the blondie base, sift the flour, baking powder and salt into a large mixing bowl. In another large mixing bowl, mix the melted butter, brown sugar, eggs and vanilla. Fold in the flour mixture to combine. Fold in the 110g blueberries and the chocolate. Pour the mixture over the prepared tin.
4. Spoon 3 lines of the cheesecake mix down the length of the tin, then drizzle the blueberry compote on top of the lines, in the centre of each. Drag the tip of a knife through the mix in a swirling pattern. Bake for 20 minutes or until the top is just set. Cool in the tin, then chill for 2 hours. Bring back to room temperature; serve cut into squares.