Introduction

Blueberry blondies are a delightful twist on the classic treat, combining the rich, buttery sweetness of blondies with the fresh burst of juicy blueberries. This recipe offers a crumbly topping that adds texture and a beautiful contrast to the moist, fruity interior. Perfect for dessert or a special snack.

The image shows a stack of three square dessert bars with a crumbly, golden-brown top layer and a soft, light yellow cake base. Inside each bar is a thick, juicy layer of deep purple blueberries that are slightly bursting, creating a contrast of colors and textures. The berries are spread unevenly within the bars, adding visual interest with their rich dark hue against the pale cake. The bars rest on a white marbled surface with a silver fork beside them, and a gray and white textured cloth is partially visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup all-purpose flour (31g)

3 tablespoons granulated sugar (38g)

2 tablespoons butter, melted (28g)

½ cup unsalted butter, melted (113g)

¾ cup packed brown sugar (150g)

¼ cup granulated sugar (50g)

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons cornstarch (16g)

½ teaspoon baking powder

½ teaspoon kosher salt

1 cup all-purpose flour (125g)

1 cup blueberries (150g)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly butter or spray it with non-stick spray.

Step 2: To make the crumble topping, combine ¼ cup all-purpose flour and 3 tablespoons granulated sugar in a small to medium bowl. Pour 2 tablespoons melted butter over the dry ingredients and stir with a fork until clumps form. Set aside.

Step 3: In a separate medium to large bowl, mix ½ cup melted unsalted butter with ¾ cup packed brown sugar and ¼ cup granulated sugar until well combined.

Step 4: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated, about 1 minute. Then add 2 tablespoons cornstarch, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Mix until smooth, about 1 more minute.

Step 5: Stir in 1 cup all-purpose flour until some large flour streaks remain. Gently fold in about ¾ of the blueberries to distribute evenly.

Step 6: Transfer the thick batter into the prepared baking pan and smooth it out evenly. Sprinkle the crumble topping and the remaining blueberries over the batter.

Step 7: Bake for 30 to 35 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan on a wire rack.

Step 8: Use the parchment to lift the blondies out of the pan. Cut into bars of your desired size and serve.

Tips & Variations

For a burst of citrus flavor, add the zest of one lemon to the batter.

Fresh or frozen blueberries work well; just thaw and drain frozen berries before adding to avoid excess moisture.

Swap blueberries with other berries like raspberries or blackberries for a different fruity twist.

Use a mix of brown and white sugar to balance sweetness and moisture.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries can be used. Thaw them completely and drain any excess liquid before folding them into the batter to prevent extra moisture.

How do I know when the blondies are fully baked?

The blondies are done when the edges turn lightly browned and a toothpick or tester inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep them soft and chewy.