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Blueberry Blondies Recipe

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★★★★★

4.9 from 75 reviews

Delight in these delicious Blueberry Blondies featuring a rich, buttery batter swirled with fresh blueberries and topped with a sweet, crumbly topping. Perfectly baked to a golden brown, these bars are chewy, moist, and bursting with fruity flavor, making them an ideal treat for breakfast, dessert, or snacks.

Ingredients

Scale

For the Crumble

  • ¼ cup all-purpose flour (31g)
  • 3 tablespoons granulated sugar (38g)
  • 2 tablespoons butter, melted (28g)

For the Blondie Batter

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly butter or spray with non-stick spray to prevent sticking.
  2. Make the Crumble: In a small to medium bowl, combine ¼ cup all-purpose flour and 3 tablespoons granulated sugar. Pour in 2 tablespoons melted butter, stirring with a fork until a clumpy mixture forms. Set this crumble topping aside.
  3. Mix the Wet Ingredients: In a medium to large bowl, blend together ½ cup melted unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar until well combined and smooth.
  4. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract. Scrape the bowl as needed and mix for about 1 minute until fully incorporated.
  5. Add Dry Ingredients: Stir in 2 tablespoons cornstarch, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Mix again for about 1 minute until well combined.
  6. Incorporate Flour: Add 1 cup all-purpose flour and mix until you still see some large flour streaks. Gently fold in about ¾ cup of blueberries, taking care not to overmix and crush the berries.
  7. Assemble Blondies: Spread the thick batter evenly into the prepared baking pan. Sprinkle the crumble topping over the batter, then scatter the remaining blueberries on top.
  8. Bake: Bake for 30 to 35 minutes until the edges are lightly browned and a toothpick inserted in the center comes out with just a few moist crumbs.
  9. Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack, then use the parchment paper to lift them out and cut into bars of your desired size.

Notes

  • Make sure not to overmix the batter after adding flour to keep the blondies tender.
  • Use fresh or frozen blueberries; if using frozen, do not thaw before folding in to prevent excess moisture.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These blondies can also be frozen for up to 2 months; thaw thoroughly before serving.

Keywords: Blueberry blondies, blueberry dessert bars, crumble topping blondies, easy blueberry dessert, baked blondies recipe

Find it online: https://dinewithlily.com/blueberry-blondies-recipe/