heres the few things i noticed:
1) if you can find extra light DME use it rather than the pale LME, and consider a late extract add to avoid caramelization. it will be hard to keep this bonde ale bolnde otherwise.
2) i would either cut the crystal to 4 0z. or leave it out. crystal/caramel malts aren't typical in blonde ales although i personally do like a bit of residual sweetness in them. i actually like honey in blonde ales, i think the fermnted charcter of honey works well with the style.
3) try a mini mash, and throw in some malts with chracter, like munich, vienna, wheat, or whatever. a blonde shoud have a decent malt chracter to it with some breadiness or toastiness to it. maybe some toasted 2-row?
4) the hops look interesting, not at all what i would do, but they'll probably be good. nice and piney and earthy which is interesting and i'd like to taste one like that. almost more of the english counterpart to a american blonde, the english summer ale.
work on the grains and kkep color (SRM) in mind as you do as it won't be a blonde if it's not light.
drinking: mocha java porter, belgian pumpkin ale, Gary's oatmeal stout clone, AHS nut brown, catamount porter clone, double nut brown, rye pale ale, my oatmeal stout
conditioning: nut brown
next: saison, wit, american wheat, hefe, kolsch, blonde
gone: too damn many