First of all—thank you for being here. 💛 Truly. Sharing recipes like this with you feels like inviting a friend into my kitchen, and that’s a joy I never take for granted. Today’s treat is one that always brings a smile to my face… and usually disappears faster than I can blink. These Blueberry Blondies are soft, buttery, and studded with juicy berries that burst into pockets of sweetness with every bite. They’re easy, homey, nostalgic — but still impressive enough to serve at gatherings.
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Why You’ll Love These Blueberry Blondies
There’s just something magical about blondies — the chewy comfort of a cookie bar with the simplicity of a one-bowl recipe. Add blueberries to the mix, and suddenly you have a dessert that’s both rustic and elegant.
Here’s why this recipe deserves a place in your baking rotation:
- ✔ Soft, chewy, golden blondie texture
- ✔ Bursting with juicy blueberries in every bite
- ✔ Notes of vanilla and lemon for bright, bakery-style flavor
- ✔ One bowl, minimal fuss — beginner friendly!
- ✔ Perfect for picnics, potlucks, brunch spreads, or a cozy night in
- ✔ Works beautifully with fresh or frozen berries
What Do Blueberry Blondies Taste Like?
Imagine the richness of a buttery brown-sugar blondie… now swirl in tender blueberries that melt into sweet, jammy ribbons as they bake. The result is:
- chewy around the edges
- soft and almost cake-like in the center
- brightened with a hint of lemon extract
- comforting yet refreshing
They smell incredible too — like blueberry cobbler met a cookie bar and decided to fall in love.
Benefits of This Recipe
- Only a handful of simple pantry ingredients
- Uses fresh or frozen berries
- No mixer required — just bowls and a whisk
- Kids can help with stirring and sprinkling
- Freezes beautifully
- Perfect for gifting or potlucks
Ingredients
Exactly what you need for a small 8×8 pan of blondie bliss:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp salted butter, melted
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 1 ½ cups blueberries, divided (fresh OR frozen — thaw & drain if using frozen)
Tools You’ll Need
- An 8×8 baking dish
- Mixing bowls
- Whisk
- Spatula
- Measuring cups & spoons
- Cooling rack
Nothing fancy — just classic home-baker equipment.
Ingredient Additions & Substitutions
Blueberries
Fresh or frozen both work. If frozen, thaw and drain well to avoid extra moisture.
Lemon Extract
Swap with:
- Lemon zest
- ½ tsp lemon juice (milder flavor)
Salted Butter
Unsalted works fine — just add a pinch more salt.
Brown Sugar
Light or dark, either will bring caramel richness.
Add-in Ideas:
- White chocolate chips
- Chopped pecans
- Almond extract instead of lemon
- A swirl of blueberry jam on top
How to Make Blueberry Blondies (Step-by-Step)
1. Preheat & Prep
Preheat oven to 350°F (180°C).
Grease an 8×8 baking dish or line with parchment for easy removal.
2. Mix the Dry Ingredients
In a small bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Cream the Butter & Sugars
In a large bowl, combine:
- Melted butter
- Brown sugar
- Granulated sugar
Mix until smooth and glossy.
4. Add Egg & Flavorings
Beat in:
- Egg
- Vanilla extract
- Lemon extract
Your batter should now smell heavenly — buttery, sweet, and citrusy.
5. Combine Everything
Gently fold the dry ingredients into the wet until just combined.
Avoid overmixing — this keeps your blondies tender.
6. Add the Berries
Fold 1 cup of blueberries into the batter.
Pour batter into prepared pan.
Scatter remaining ½ cup blueberries on top — for that beautiful, bakery-style look.
7. Bake
Bake 30–40 minutes, or until:
- The top is golden
- The edges are set
- A knife inserted (avoiding blueberries!) comes out clean
The center should look soft but not gooey.
8. Cool & Slice
Let cool 20 minutes before cutting.
This helps the bars set and slice cleanly.
What to Serve with Blueberry Blondies
These blondies love a little company! Try serving them with:
- Vanilla ice cream
- Fresh berries
- Whipped cream
- A drizzle of lemon glaze
- Hot coffee
- Iced tea or lavender lemonade
Tips for Perfect Blueberry Blondies
✨ Don’t overmix once the flour goes in.
✨ Drain frozen blueberries very well.
✨ Bake until edges are golden for that chewy texture.
✨ Let them cool before slicing — they firm up beautifully as they rest.
✨ For extra shine, brush warm blondies with melted butter and sugar.
Storage Instructions
These blondies store wonderfully.
Room Temp:
Up to 3 days in an airtight container.
Refrigerator:
Up to 1 week — they stay soft and chewy.
Freezer:
Up to 2 months.
Wrap each square individually.
To thaw:
Let sit at room temp for 30–60 minutes.
General Information
- Yield: 9 blondie squares
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Calories: ~193 per square
- Difficulty: Easy
- Course: Dessert / Snack
FAQ
Can I use raspberries or strawberries instead?
Yes! Raspberries work beautifully. Strawberries should be diced small.
Are they supposed to be soft in the center?
Yes — blondies are naturally chewy and slightly dense.
Can I double the recipe?
Absolutely — use a 9×13 pan and bake 35–45 minutes.
Why do my blondies look wet where the blueberries are?
That’s normal — the berry juices create jammy pockets.
Can I make these gluten-free?
Yes, with a 1:1 gluten-free baking flour.
Conclusion
These Blueberry Blondies are everything a cozy dessert should be: buttery, tender, sweet, fruity, and incredibly easy to make. They’re the kind of treat you can whip up on a quiet afternoon or bring to a gathering with confidence—because there’s no resisting them.
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