Beers usually darken slightly with aging from oxidation. Usually that level of oxidation in a lighter beer would be so overwhelming that you would notice the difference immediately. Oxidation on a rare occasion may cause a honey/sweet flavor in a light brew, but chances are an oxidized light beer will taste like a Monday morning Schlitz that's been sitting on the beerpong table since Friday.
If your blonde looks like a Fat Tire and doesn't taste like cardboard water then you are extremely lucky. You may brew the same batch again, in the same exact method, and the oxidation could cause it to taste absolutely terrible. If you saw that much chill haze and oxidation, you probably didn't cool your wort down quickly or fully. Be careful on your next brew about hot side aeration, chilling your wort, and aeration during bottling. Use the oxygen absorbing caps (after a bottling fiasco with a brown ale, made me a firm believer).