Blueberry Blondies (Printable)
Soft blondies loaded with fresh blueberries and vanilla, perfect for dessert or snacking.
# What You’ll 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
# How-To Steps:
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 flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, stir melted butter and brown sugar until smooth and no lumps remain. Whisk in the egg and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.
05 - Gently fold in the blueberries and white chocolate chips if using, taking care not to crush the berries.
06 - Spread the batter evenly in the prepared pan, using an offset spatula or the back of a spoon to smooth the top.
07 - Bake for 28-32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
08 - Cool completely in the pan before lifting out using the parchment paper overhang and cutting into 12 bars.
# Expert Advice:
01 -
- The blueberries burst while baking creating little pockets of jammy sweetness throughout
- These blondies stay incredibly moist for days unlike traditional brownies that can dry out
02 -
- Overmixing the batter will make your blondies tough and develop too much gluten
- Frozen blueberries will bleed purple into your batter more than fresh ones, but the flavor is just as good
03 -
- Use light colored aluminum pans for even bining, dark pans can make the edges too crisp before the center is done
- Room temperature ingredients prevent the melted butter from seizing and creating lumps