Blueberry Blondies Recipe

Introduction

These blueberry blondies combine the rich sweetness of white chocolate with bursts of fresh blueberry in every bite. Perfectly chewy and moist, they’re a delightful twist on a classic treat that’s easy to make at home.

Ingredients

• ½ cup unsalted butter
• ½ cup white chocolate chips
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup blueberries, fresh, washed and dried

Instructions

1. Step 1: Melt the unsalted butter in a saucepan over medium heat. While it melts, place the white chocolate chips in a bowl or measuring cup.
2. Step 2: Pour the melted butter over the white chocolate and let sit for 5 minutes. Whisk until smooth, then cool the mixture for about 30 minutes until it thickens slightly.
3. Step 3: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and spray lightly with non-stick cooking spray.
4. Step 4: In a separate bowl, combine the butter and white chocolate mixture with the granulated sugar. Whisk for 1-2 minutes until well incorporated and the sugar starts to dissolve.
5. Step 5: Add the vanilla extract and eggs, whisking until fully combined.
6. Step 6: Stir in the flour and salt using a silicone spatula, folding gently just until the batter comes together.
7. Step 7: Carefully fold in the blueberries, taking care not to overmix and break them up.
8. Step 8: Pour the batter into the prepared pan and spread it evenly. Bake for 35 to 45 minutes until the edges are caramelized and a toothpick inserted in the center comes out with a few moist crumbs or clean.
9. Step 9: Let the blondies cool completely before removing them from the pan. Cut into 12 or 16 squares and serve.

Tips & Variations

• Use fresh, firm blueberries and dry them thoroughly to prevent excess moisture in the batter.
• For a nutty crunch, fold in ½ cup chopped walnuts or pecans along with the blueberries.
• If white chocolate chips are unavailable, you can chop a white chocolate bar into small pieces instead.
• Make mini blondies by baking in a muffin tin—reduce baking time to 20-25 minutes.

Storage

Store blueberry blondies at room temperature in an airtight container for up to 5 days. For longer storage, keep them refrigerated for up to 10 days or freeze wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months. Reheat gently if desired, but they are delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

It’s best to use fresh blueberries because frozen ones can release extra moisture and make the blondies soggy. If using frozen, thaw and drain them well before folding into the batter.

How do I know when the blondies are done baking?

Look for golden brown edges and a caramelized top. Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Blueberry Blondies Recipe

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4.7 from 92 reviews

Delight in these luscious Blueberry Blondies that combine the rich sweetness of white chocolate with the fresh burst of blueberries. This easy-to-make baked treat features a buttery batter, studded with juicy blueberries, baked to caramelized perfection for a moist and flavorful dessert or snack.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter
• ½ teaspoon vanilla extract
• 2 eggs

Dry Ingredients

• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon salt

Add-ins

• ½ cup white chocolate chips
• ½ cup blueberries – fresh, washed and dried

Instructions

1. Melt Butter and Incorporate White Chocolate: Melt the unsalted butter in a saucepan over medium heat. Once melted, pour the hot butter over the white chocolate chips in a bowl and let it sit for 5 minutes to soften the chocolate. Whisk the mixture until smooth, then allow it to cool for about 30 minutes until it thickens slightly.
2. Prepare Baking Pan and Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and spray with non-stick cooking spray.
3. Mix Sugar with Butter-Chocolate Mixture: In a mixing bowl, combine the cooled butter and white chocolate mixture with granulated sugar. Whisk vigorously for 1-2 minutes until well incorporated and the sugar starts absorbing moisture.
4. Add Vanilla and Eggs: Stir in the vanilla extract followed by the eggs. Whisk until the batter is smooth and fully combined.
5. Add Dry Ingredients: Sprinkle in the flour and salt. Using a silicone spatula, gently fold the mixture a few times until the batter just starts to come together, being careful not to overmix.
6. Fold in Blueberries: Carefully fold the fresh blueberries into the batter without breaking them to maintain their shape and freshness.
7. Transfer Batter and Bake: Pour the batter evenly into the prepared baking pan and spread it out to form a uniform layer. Bake for 35 to 45 minutes, or until the edges and top turn caramelized brown and a toothpick inserted in the center comes out with few moist crumbs or clean.
8. Cool and Serve: Allow the blueberry blondies to cool completely to room temperature in the pan. Once cool, remove them from the pan and cut into 12 or 16 slices for serving.

Notes

• Store at room temperature in an airtight container for up to 5 days.
• Refrigerate in an airtight container for up to 10 days.
• Freeze wrapped in plastic wrap and placed in an airtight container for up to 3 months.
• For best texture, do not overmix the batter once the flour is added to keep the blondies tender.
• The toothpick test is essential to avoid overbaking, which can dry out the blondies.

Keywords: blueberry blondies, white chocolate blondies, blueberry dessert, baked blondies, berry blondies recipe, easy blueberry dessert