These Blueberry Blondies are made with brown sugar, butter, vanilla, and loads of juicy blueberries. A sweet and chewy bar you’ll love!
I’ll be honest—these Blueberry Blondies were born from one of those “what do I do with this?” moments. You know the ones? A few days ago, I was staring at a bowl of blueberries I’d sworn I’d use for smoothies all week… but let’s be real. I’m more of a baked goods kinda gal.
I remembered this old recipe for blondies my mom used to make (you know, the super chewy ones you can’t stop eating?). So I thought, what if I throw in these berries? A little sweet, a little tart… and oh my word, I wasn’t ready for how good they turned out! I ended up eating three in a row, standing barefoot in the kitchen. Don’t judge me.
If you’re looking for a sweet treat that feels just fancy enough but is totally doable on a lazy Sunday, this is it.
Why You’ll Love This Blueberry Blondies Recipe?
Okay, I know I’m biased. But here’s why these blondies are worth making:
- They’re crazy chewy. Like, stick-to-your-teeth chewy in the best way possible.
- The blueberries burst as they bake, adding these little pockets of juicy goodness.
- There’s a cinnamon crumb topping. Need I say more?
- They’re super easy to whip up—no stand mixer required. I made them while binge-watching reruns of The Office.
- They taste even better the next day… if you can wait that long.
Ingredient Notes:
Before you dive in, here’s what you need to know about the goodies going into these Blueberry Blondies.
- Butter (½ cup): Melted and cooled. Trust me, it makes things rich and chewy.
- Brown Sugar (1 cup): For that deep, caramel-y flavor we’re all obsessed with.
- Egg + Egg Yolk: That extra yolk gives these blondies a fudgy bite. Don’t skip it!
- Flour (1¼ cups): Basic, but essential. I always use all-purpose, nothing fancy.
- Cornstarch (1 tsp): My secret for extra softness. Like a cloud. A blueberry-filled cloud.
- Baking Powder & Salt: Because balance matters.
- Blueberries (1 cup): Fresh is best, but frozen can work in a pinch—just make sure they’re not wet or things get messy real fast.
- Crumb Topping: Brown sugar, cinnamon, cold butter… basically a cozy blanket for your blondies.
How To Make Blueberry Blondies?
Step 1: Get Prepped
Preheat your oven to 350°F. Grab an 8×8 baking pan, spray it with nonstick spray, and line it with
Step 2: Make the Wet Base
In a mixing bowl, whisk together your cooled melted butter and brown sugar. Once it’s smooth and glossy, stir in the egg, egg yolk, and vanilla. Smells good already, right?
Step 3: Add the Dry Stuff
Sprinkle in the flour, cornstarch, baking powder, and salt. Stir until just combined—don’t overdo it. We want tender, not tough.
Step 4: Gently Fold in Blueberries
Want To Save This Recipe?
Toss those blueberries in a little flour first if you’re worried about them sinking. Then fold them into your batter like you’re tucking them into bed.
Step 5: Crumb Topping Magic
Mix brown sugar, flour, cinnamon, and a pinch of salt. Add cold diced butter and rub it all together until you get crumbs. Like… tiny buttery pebbles.
Step 6: Assemble and Bake
Spread the batter evenly in your pan. Scatter that crumb topping over the top like confetti at a party. Pop it in the oven for 27-32 minutes, or until the edges look set and the middle is just a tiny bit jiggly.
Step 7: Cool (Or Don’t)
Let them cool if you want perfect slices. Or, if you’re me, grab a spoon and dive in while they’re still warm. No judgment here.
Storage Options:
Good luck having leftovers… but if you do, here’s the deal:
- Room Temp: Airtight container, 3 days max.
- Fridge: They’ll stay fresh for about a week.
- Freezer: Wrap tight and freeze for 2 months. Warm them in the microwave when the craving hits.
Variations and Substitutions:
- Gluten-Free: Use a 1:1 gluten-free flour blend. Bob’s Red Mill works great.
- Different Fruit: Swap blueberries for raspberries or blackberries. Go wild.
- Add Nuts: Chopped walnuts or pecans add a nice crunch.
- Lemon Zest: Brightens everything up! A teaspoon will do.
- White Chocolate Chips: If you want them extra sweet, toss in ½ cup.
What to Serve with Blueberry Blondies?
- Coffee: The bitterness balances the sweet perfectly.
- Vanilla Ice Cream: Warm blondies + cold ice cream = heaven.
- Whipped Cream: Because why not?
- More Berries: You’ve already committed, right?
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely! Just make sure they’re dry or you’ll end up with purple streaks. Not the worst thing, but… you’ve been warned.
What’s the deal with cornstarch?
It keeps things soft. You know how some blondies get rock hard the next day? Not these.
Can I double the recipe?
For sure. Use a 9×13 pan and bake a little longer. Keep an eye on them, though!
Whew! That was a lot of blondie talk. But seriously, if you make these Blueberry Blondies, let me know! Share a pic, drop a comment, or just tell me if you ate half the pan in one sitting. We’ve all been there.
Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Blondies
Ingredients
- ½ c butter melted and cooled
- 1 c brown sugar
- 1 tsp vanilla extract
- 1 large egg room temp
- 1 large egg yolk room temp
- 1¼ c all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp salt
- 1 c blueberries washed and completely dry
Crumb Top:
- 3 tbsp brown sugar
- ¼ c all-purpose flour
- ½ tsp cinnamon
- Pinch of salt
- 3 tbsp cold butter diced
- Powdered sugar for topping
Instructions
- Preheat and Get Ready: Preheat your oven to 350 degrees Fahrenheit. Grease an 8x8 baking pan with cooking spray and line it with parchment paper.
- Combine the Moist Ingredients: In a bowl whisk together the melted butter and brown sugar. Add the egg egg yolk and vanilla extract stirring until mixed.
- Incorporate the Dry Ingredients: Stir in cornstarch baking powder, salt and flour. Gently fold in the blueberries.
- Create the Crumb Topping: In a bowl combine sugar, flour, cinnamon and a pinch of salt. Add butter and mix until you achieve a crumbly texture.
- Put Everything Together: Pour the batter into the prepared pan and smooth out the surface. Sprinkle the crumb topping over the batter.
- Bake: Place the pan in your oven. Bake for approximately 27 to 32 minutes or until you notice a golden brown color on top along with slightly separated edges, from the pan.
- Cool Down and Serve: Allow the blondies to cool inside the pan before slicing them into shapes. Optionally you can add a dusting of sugar before serving if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
