I love a good Blonde Ale and order them often in craft breweries. I have found there are two kinds of Blonde Ale: those that are good and those that suck.
Personally, light and crisp with some hop flavor is where the magic is at for me. Your recipe has the hop flavor, but, the grain bill seems overly complex. 3 base malts is too much and I say big fat no to the Victory malt. I don’t like anything even remotely toasty roasty in a Blonde Ale. Yes to caramel (in moderation) no to roast/burnt toast.
When I brew a blonde ale I go with 2-row plus c10 or c20 (3-5%), 20-25 IBU and a mild to medium dose of a flavorful hop at flameout. Personally, I like the citrus and pine combination that you get from Chinook late. Deciphering that taste occupies your mind while you enjoy the pint.