Blueberry Blondies (Printable Version)
Soft, chewy vanilla blondies loaded with juicy blueberries. Ready in 45 minutes.
# What You 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)
# Directions:
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 flour, baking powder, and salt until evenly combined. Set aside.
03 - In a large bowl, stir melted butter and brown sugar until smooth and well combined. Whisk in the egg and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Do not 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 into the prepared pan. Bake for 28-32 minutes, or until edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
07 - Cool completely in the pan before lifting out using the parchment paper. Cut into 12 bars and serve.
# Expert Tips:
01 -
- The blueberries stay juicy and burst in your mouth while the blondie stays perfectly chewy
- These come together in one bowl with zero fancy techniques or equipment
02 -
- Overbaked blondies never recover, so pull them when you see those moist crumbs on your toothpick
- Frozen berries will bleed more color into the batter, which actually looks gorgeous and tastes the same
03 -
- Toss frozen berries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
- Let the melted butter cool for at least 10 minutes or your eggs will scramble when you add them