Introduction

These Blueberry Blondies combine the rich sweetness of white chocolate with fresh, juicy blueberries for a delightful twist on a classic treat. Soft, chewy, and bursting with flavor, they are perfect for a snack or dessert any time of year.

A close-up image of a thick square piece of blondie stacked on a white plate, showing a soft, pale golden-brown cake texture with dark purple spots of berries embedded inside. The blondie has a slightly crunchy top layer with a rough surface and a moist, dense interior visible on the cut edges. Other similar square pieces surround it, creating a pattern of light brown blocks with berry spots. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
½ cup white chocolate chips
1 cup granulated sugar
½ teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
½ teaspoon salt
½ cup fresh blueberries, washed and dried

Instructions

Step 1: Melt the unsalted butter in a saucepan over medium heat. While it melts, place the white chocolate chips in a measuring cup or bowl.
Step 2: Pour the melted butter over the white chocolate chips and let it sit for 5 minutes. Whisk until fully combined, then let the mixture cool for about 30 minutes, or until it thickens slightly.
Step 3: Preheat your oven to 350 °F (175 °C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and lightly spray with non-stick cooking spray.
Step 4: In a separate bowl, whisk together the butter and white chocolate mixture with the granulated sugar for 1 to 2 minutes until the sugar starts to absorb.
Step 5: Add the vanilla extract and eggs to the bowl, whisking until fully incorporated.
Step 6: Add the flour and salt, then gently fold with a silicone spatula a few times until the batter just comes together.
Step 7: Carefully fold in the fresh blueberries, taking care not to overmix to avoid crushing the berries.
Step 8: Pour the batter into the prepared baking pan and spread it evenly.
Step 9: Bake for 35 to 45 minutes, until the edges and top are caramelized and brown. Test doneness with a toothpick inserted in the center; it should come out with few crumbs or clean.
Step 10: Let the blondies cool to room temperature, then remove from the pan and cut into 12 or 16 slices before serving.

Tips & Variations

Use fresh blueberries for the best texture and flavor; frozen berries can add extra moisture and may bleed color into the batter.
For a nutty crunch, fold in ½ cup chopped pecans or walnuts along with the blueberries.
If you prefer a stronger vanilla flavor, increase the vanilla extract to 1 teaspoon.
If white chocolate chips are not available, chopped white chocolate bars can be used as a substitute.

Storage

Store the blueberry blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week or freeze for up to 3 months. To reheat, warm individual slices in the microwave for 10-15 seconds or until soft.

How to Serve

A stack of three thick squares of berry blondies sits in the center of a white plate on a white marbled surface. Each blondie is golden brown on top with a slightly crisp texture, and the inside is light yellow with visible juicy dark purple berries scattered throughout the layers. The bottom blondie shows a crumbly edge, the middle one has berries embedded near the center, and the top piece has a slightly cracked top crust, showing moist texture beneath. A silver fork with a floral pattern lies next to the plate and there are three white chocolate chips placed near the stack on the plate. The background is softly blurred with a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but frozen blueberries can add extra moisture to the batter and may cause some color bleeding. To minimize this, toss frozen blueberries with a little flour before folding them into the batter.

How do I know when the blondies are done baking?

The edges and top should be golden brown and caramelized. Insert a toothpick into the center; it should come out with a few moist crumbs or clean. Avoid overbaking to keep the blondies soft and chewy.