Blueberry Blondies

I love making these Blueberry Blondies when I want a soft, buttery dessert with bursts of juicy fruit in every bite. I fold fresh blueberries into a rich blondie batter to create bars that are chewy on the edges, tender in the center, and perfectly sweet.

Why You’ll Love This Recipe

I appreciate how the sweet, caramel-like base pairs beautifully with the bright, slightly tart blueberries. The combination feels comforting yet fresh at the same time.

I also enjoy how easy these blondies are to prepare. I mix everything in one bowl, bake, and slice into simple bars that are perfect for sharing. They work well for picnics, bake sales, or an afternoon treat with coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, melted
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries
optional 1/4 cup white chocolate chips

Directions

I begin by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper.

In a mixing bowl, I whisk together the melted butter and brown sugar until smooth. I add the egg and vanilla extract, mixing until fully combined.

In a separate bowl, I combine the flour, baking powder, and salt. I gradually stir the dry ingredients into the wet mixture until just incorporated.

I gently fold in the blueberries and white chocolate chips if I am using them, being careful not to crush the berries.

I spread the batter evenly into the prepared pan and bake for about 25–30 minutes, until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.

I let the blondies cool completely before slicing into squares.

Servings and Timing

I usually get about 9–12 bars from this recipe.

Prep Time: 10 minutes
Bake Time: 25–30 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 10 minutes

Variations

I sometimes add lemon zest to brighten the flavor. When I want a deeper sweetness, I mix in a handful of chopped pecans or walnuts.

For a more intense berry flavor, I swirl in a spoonful of blueberry jam before baking. If I prefer a slightly crisp top, I sprinkle a little coarse sugar over the batter before placing it in the oven.

storage/reheating

I store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

If I want them slightly warm, I microwave a square for about 10 seconds before serving. I find this brings back a soft, just-baked texture.

FAQs

Can I use frozen blueberries?

I can use frozen blueberries, but I do not thaw them first to prevent excess moisture from affecting the batter.

How do I keep the blondies from becoming too cakey?

I avoid overmixing the batter and measure the flour carefully to maintain a chewy texture.

Can I double the recipe?

I can double it and bake in a 9×13-inch pan, adjusting the baking time slightly as needed.

Why are my blondies too soft in the center?

I make sure to bake until the edges are set and allow them to cool completely, as they continue to firm up while cooling.

Can I freeze blueberry blondies?

I freeze them in an airtight container for up to 2 months. I thaw at room temperature before serving.

Conclusion

I love how these Blueberry Blondies combine buttery richness with bursts of fresh berry flavor. They are simple, crowd-pleasing, and easy to customize. Whenever I bake a batch, they disappear quickly and always earn compliments.

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