These one-bowl Blueberry Blondies are soft, chewy, and loaded with fruity blueberries. They’re the perfect summertime bake, especially when you need something unexpected for picnics or BBQs.
Pair these blondies with a tall and refreshing glass of Blueberry Iced Tea!
If you’re new to blondies, they’re like a brownie but vanilla in flavor. So, instead of chocolate and cocoa powder we use white chocolate chips and vanilla extract to give them their flavor.
How we do that is by melting together the butter and white chocolate. It’s becomes the base of our blondies and not only gives them a fudgy consistency, but it makes them chewy with the perfect level of sweetness.
The addition of fresh blueberries adds fruity sweetness and a beautiful color contrast to these blondies. I have yet to come across someone who wasn’t pleasantly surprised by both their flavor and texture.
Craving more fresh blueberry recipes? Try my Mini Blueberry Muffins, Lemon Blueberry Cookies, or this Strawberry Blueberry Pie.
Blueberry Blondies Ingredients
Below are the 8 simple ingredients you will need to make these blondies. I did include a few important notes, so keep reading. You’ll also want to grab a small saucepan, big bowl, and 8×8 baking pan.
- Fresh Blueberries: Be sure you wash and dry them completely first, you don’t want dirt and pesticides in your blondies.
- Unsalted Butter: Feel free to use salted butter as well, just leave out the added salt.
- White Chocolate Chips: I always use baking chips because they’re easier, but you can also use a bar of white chocolate (finely chopped).
- Granulated Sugar
- Vanilla Extract
- Eggs
- All-Purpose Flour: Measure this using the spoon and level method or you could end up adding too much flour. If you’re unsure what this is, watch my video.
- Salt: If you decide to use salted butter, omit this.
How to Make Blueberry Blondies
1. Melting the Butter and White Chocolate Base. Melt the butter in a saucepan. Add it to the white chocolate chips and allow them to melt. Stir the butter chocolate mixture until incorporated and allow it to cool for 10 minutes.
2. Mixing up the Blondie Batter. Whisk together the butter chocolate mixture and granulated sugar. Add the vanilla extract, eggs, and salt. Fold in the all-purpose flour and then the fresh blueberries. Spread the batter into a prepared baking pan.
3. The Final Steps: Baking and Serving. Bake the batter until golden brown and a toothpick test comes out clean or with few crumbs. Allow the Blueberry Blondies to cool completely before cutting into 12 or 16 equal squares and serving.
Find the complete recipe instructions with measurements below.
The Do’s and Don’ts of Perfect Blueberry Blondies
As I was developing these Blueberry Blondies I learned a few lessons along the way. So you do not make the same mistakes I thought I would share them.
1. Slightly cool the butter chocolate mixture before beginning. If it’s too warm when you add it to the granulated sugar, it will melt the sugar. You won’t notice it’s a bad thing until your blondies are done baking. They will be wet and dense in texture.
2. Don’t add more of the goodies, even if you’re tempted. Adding more blueberries to the batter weighs down the crumb and creates dense blondie. And if you add more white chocolate chips they will melt as they bake and make your blondies super oily. Also don’t bother adding any goodies to the top, they’ll just sink.
Frequently Asked Questions (FAQ’s)
More Blondie Recipes You Might Like
Blueberry Blondies
EQUIPMENT
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
- Melt the unsalted butter in a saucepan on the stove over medium heat. While it's melting add the white chocolate chips to a measuring cup or bowl.
- Once the butter is completely melted, pour it over the white chocolate chips and allow the mixture to rest for 5 minutes. Whisk until incorporated and then allow the mixture to cool for 30 minutes.
- Preheat oven to 350 °F and center oven rack. Line 8×8 inch baking pan with parchment paper and non-stick cooking spray.
- In a separate bowl add the butter chocolate mixture and granulated sugar. Whisk together for a minute or two until it's fully incorporated and some of the sugar has absorbed.
- Add the vanilla and then eggs. Whisk until incorporated.
- Add the flour and salt, use a silicone spatula to fold a few times until the batter begins to come together.
- Add the fresh blueberries, and be careful to not overmix the batter. Pour it into the prepared 8×8 baking dish and spread out until it's an even layer.
- Bake for 35 to 45 minutes. The top and edges should be caramelized and brown. A toothpick test in the center should come out with few crumbs or clean.
- Allow the blueberry blondies to cool until room temperature. Remove them from the pan and cut into 12 or 16 slices before serving.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container, for up to 5 days.
- Refrigerated, in an airtight container, for up to 10 days.
- Frozen, wrapped in plastic wrap and in an airtight container, for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Im always on the hunt for easy recipes to take for a crowd. The Blueberry Blondies are a great addition to the list. Even my husband who doesn’t really like fruit thought they were great. Thank you!