Blueberry Blondies (Printable)
Soft, chewy blondies loaded with juicy blueberries and vanilla. Ready in 45 minutes.
# 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 (optional)
# How To Make It:
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 the all-purpose flour, baking powder, and salt until well combined. Set aside.
03 - In a large bowl, stir the melted butter and brown sugar until smooth and no sugar lumps remain. Whisk in the egg and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Do not overmix.
05 - Gently fold in the blueberries and white chocolate chips if using, taking care not to crush the berries.
06 - Transfer the batter to the prepared pan and spread evenly with an offset spatula or the back of a spoon.
07 - Bake for 28 to 32 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
08 - Allow the blondies to cool completely in the pan before lifting out by the parchment paper and cutting into 12 equal bars.
# Expert Tips:
01 -
- The blueberries burst while baking, creating little pockets of jammy sweetness throughout the chewy vanilla base
- These come together in one bowl with zero fancy techniques, making them perfect for last minute baking emergencies
02 -
- I've ruined countless batches by cutting too soon, but now I literally set a timer for at least 2 hours of cooling
- Frozen berries work beautifully, just don't thaw them first or they'll turn your batter purple
03 -
- Room temperature ingredients incorporate more easily and prevent that curdled look when mixing wet and dry
- Check your blondies 5 minutes early, every oven runs differently and you can always add time