Blueberry Blondies (Print Page)

Soft blondies bursting with fresh blueberries and vanilla. Ready in under an hour.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and cooled
05 - 1 cup light brown sugar, packed
06 - 1 large egg
07 - 2 teaspoons vanilla extract

→ Add-Ins

08 - 1 cup fresh or frozen blueberries
09 - 1/2 cup white chocolate chips (optional)

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease with butter or cooking spray.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 - In a large bowl, stir the melted butter and brown sugar until smooth and creamy. Whisk in the egg and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until combined. Avoid overmixing to keep the blondies tender.
05 - Gently fold in the blueberries and white chocolate chips if using, taking care not to crush the berries.
06 - Transfer the batter to the prepared pan and spread evenly with an offset spatula, ensuring the surface is level.
07 - Bake for 28 to 32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let the blondies cool completely in the pan before lifting out using the parchment paper. Cut into 12 equal bars and serve.

# Expert Tips:

01 -
  • The edges get slightly crisp while the center stays incredibly soft
  • Fresh blueberries add natural bursts of sweetness throughout every bite
  • Ready in under an hour with ingredients you probably have
02 -
  • Overmixing the batter makes tough blondies, so stop as soon as flour disappears
  • The toothpick test should have moist crumbs, not come out clean, for perfect texture
  • Frozen blueberries will bleed more color into the batter than fresh ones
03 -
  • Room temperature ingredients mix together more smoothly
  • Let the melted butter cool slightly so it doesnt cook the egg
  • Chill the batter for 30 minutes before baking for even chewier results

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