Blueberry Blondies (Print Version)

Soft chewy blondies loaded with fresh blueberries and vanilla. Golden edges with tender center, 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.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, stir melted butter and brown sugar until smooth. Whisk in the egg and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
05 - Gently fold in the blueberries and white chocolate chips if using, taking care not to crush the berries.
06 - Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
07 - Cool completely in the pan before lifting out and cutting into bars.

# Expert Advice:

01 -
  • The blueberries burst in your mouth creating little pockets of jammy sweetness in every bite
  • They come together in one bowl with minimal fuss but taste like you spent hours on them
  • The texture is somehow both fudgy and cakey which is basically magic
02 -
  • Melted butter must be slightly warm not hot or it will cook the eggs when you add them
  • Frozen blueberries will bleed purple into the batter which actually looks quite pretty
  • The center might look slightly underbaked when you pull them out but they continue cooking as they cool
03 -
  • Toss blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom
  • Use a light colored pan to prevent the edges from overcooking before the center is done

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