Seriously though, what do you want your Blonde to taste like? There is such a large variety in this style. Breweries market all kinds of light colored beers as "blondes."
From your recipe, I take it you don't want hop flavor or aroma. Why a 45 minute addition and why use a flavor/aroma hop since at 45 min you want get much if any flavor or aroma?
You have a lot of caramel malt at 10%. Even with Munich, 10% would be a lot. My favorite "blondes" are light, crisp, and clean. That would mean 5% or less caramel. I would also go with C-10 or no caramel at all. Only add caramel if you like a hint of caramel flavor, which can be nice.
I like a bit of hop flavor and aroma. I would save a bit of the centennial hops for a 0 minute addition. For 1 gallon I would say 0.1-0.2 oz. I don't like to turn a blonde into a pale ale.
I like Patagonia Extra Pale malt. It is very light, tasty, and has a slightly sweet taste even with low FG.
Mash at 148-150 to finish dry and ferment with a clean yeast like 1056/001/US-05.