📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even baking—don't skip this step!
2. Lightly grease a baking sheet. Parchment paper is your friend here! Trust me.
3. In a large mixing bowl, mash the cooked beetroot until it's mostly smooth. A few small chunks are fine; it adds texture!
4. In another bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed.
5. In a third bowl (I know, three bowls—it's worth it!), cream together the butter and sugars until light and fluffy. You want that airy texture for perfectly moist blondies!
6. Beat in the eggs one at a time, then stir in the vanilla extract. Vanilla is key here!
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
8. Stir in the mashed beetroot and blueberries. Gentle is best to avoid crushing all the berries.
9. Pour the batter into the prepared baking sheet and spread evenly. This is important to get consistent baking.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Overbaked blondies are sad blondies.
11. Let the blondies cool completely in the pan before cutting into squares. This prevents them from crumbling. Patience, young padawan!
12. Once cooled, cut into squares and enjoy! Pair with a glass of cold milk or your favourite beverage. Nom nom!