Blueberry Blondies Recipe

Introduction

These blueberry blondies offer a delightful twist on a classic treat, combining a buttery, tender base with bursts of fresh blueberries. Topped with a cinnamon-scented crumb, they’re perfect for a sweet snack or dessert that feels special but is easy to make.

Ingredients

• ½ cup butter (melted and cooled)
• 1 cup brown sugar
• 1 tsp vanilla
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1¼ cups all-purpose flour
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp salt
• 1 cup blueberries (washed and completely dry)
• 3 tbsp brown sugar (for crumb topping)
• ¼ cup all-purpose flour (for crumb topping)
• ½ tsp cinnamon
• Pinch of salt (for crumb topping)
• 3 tbsp cold butter (diced, for crumb topping)
• Powdered sugar for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with cooking spray and parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the melted butter and 1 cup brown sugar until well combined.
3. Step 3: Add the egg, egg yolk, and vanilla to the butter mixture. Stir until smooth and fully incorporated.
4. Step 4: In the same bowl, stir in cornstarch, baking powder, salt, and 1¼ cups flour. Be gentle, then carefully fold in the dry blueberries to avoid breaking them.
5. Step 5: For the crumb topping, mix 3 tablespoons brown sugar, ¼ cup flour, cinnamon, and a pinch of salt in a small bowl. Add the cold diced butter, then use a fork or your fingers to work it into the dry ingredients until the mixture is crumbly and sandy.
6. Step 6: Pour the blondie batter into the prepared pan and smooth the top with a spatula. Sprinkle the crumb topping evenly over the batter.
7. Step 7: Bake for 27 to 32 minutes, or until the top is golden brown and the edges start to pull away from the pan. Let cool completely before cutting into squares.
8. Step 8: If desired, dust the cooled blondies with powdered sugar before serving.

Tips & Variations

• Use fresh blueberries and make sure they are completely dry to prevent excess moisture in the batter.
• For a nutty twist, sprinkle chopped walnuts or pecans into the batter before baking.
• Swap half of the all-purpose flour for whole wheat flour for a heartier texture.
• If fresh blueberries aren’t available, frozen blueberries can be used but do not thaw them before folding in to avoid color bleeding.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm gently in the microwave for 15-20 seconds or let thaw at room temperature if frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries but do not thaw them before mixing into the batter. Folding them in frozen helps to minimize color bleeding and prevents excess moisture in your blondies.

How do I know when the blondies are fully baked?

The top should be golden brown and the edges will start to pull away from the pan. A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.