Print

Blueberry Blondies

Blueberry Blondies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy, buttery blondies studded with fresh blueberries, a perfect easy dessert or sweet snack.

Ingredients

Scale
  • 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 blueberries – fresh, washed and dried

Instructions

  1. Melt the unsalted butter in a saucepan on the stove over medium heat.
  2. Add the white chocolate chips to a measuring cup or bowl.
  3. Once the butter is completely melted, pour it over the white chocolate chips.
  4. Allow the butter and white chocolate mixture to rest for 5 minutes.
  5. Whisk the butter and white chocolate mixture until incorporated.
  6. Allow the mixture to cool for 30 minutes.
  7. Preheat oven to 350 °F (175°C).
  8. Center oven rack.
  9. Line an 8×8 inch baking pan with parchment paper.
  10. Spray the lined pan with non-stick cooking spray.
  11. In a separate bowl, add the cooled butter chocolate mixture and granulated sugar.
  12. Whisk together for a minute or two until fully incorporated and some sugar has absorbed.
  13. Add the vanilla extract.
  14. Add the eggs, one at a time.
  15. Whisk until the vanilla and eggs are incorporated.
  16. Add the all-purpose flour and salt to the batter.
  17. Use a silicone spatula to fold a few times until the batter begins to come together.
  18. Add the fresh blueberries.
  19. Carefully fold the blueberries into the batter, being careful not to overmix.
  20. Pour the batter into the prepared 8×8 baking dish.
  21. Spread the batter out until it's an even layer.
  22. Bake for 35 to 45 minutes.
  23. The top and edges should be caramelized and brown.
  24. Perform a toothpick test in the center; it should come out with few crumbs or clean.
  25. Allow the blueberry blondies to cool until room temperature.
  26. Remove them from the pan.
  27. Cut into 12 or 16 slices before serving.

Notes

Always let the butter and white chocolate mixture cool completely before adding eggs to prevent scrambling.
Do not overmix the batter once flour is added, as this can lead to tough blondies.
Blondies continue to set as they cool, so it’s crucial to let them reach room temperature before slicing for clean cuts.
Toss fresh blueberries with a teaspoon of flour before adding to the batter to help prevent them from sinking.

Find it online: https://sweetcraftrecipes.com/blueberry-blondies/