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Blueberry Blondies

Chewy Blueberry Blondies Bursting with Flavor

Delicious Blueberry Blondies enriched with creamy white chocolate chips, perfect for sunny picnics and backyard barbecues.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cup Unsalted Butter Can use salted butter; reduce extra salt.
  • 1 cup White Chocolate Chips Butterscotch chips can be a substitute.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for best results.
  • 2 large Eggs Use room temperature eggs for better blending.
  • 1 cup All-Purpose Flour Gluten-free substitute can be used.
  • 1 pinch Salt Reduce if using salted butter.
  • 1 cup Blueberries Use fresh, washed and well-dried blueberries.
Optional Topping
  • 1 teaspoon Coarse Sea Salt For sprinkling on top before baking.
  • 0.5 cup Chopped Nuts Walnuts or pecans work beautifully.

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • large mixing bowl
  • Wire rack
  • 8x8-inch Baking Pan
  • Parchment Paper

Method
 

Step-by-Step Instructions for Blueberry Blondies
  1. Melt ½ cup of unsalted butter in a medium saucepan over medium heat. Remove from heat and pour over 1 cup of white chocolate chips in a mixing bowl. Let sit for 5 minutes, then whisk until smooth. Cool for about 30 minutes.
  2. Combine the cooled butter-chocolate mixture with 1 cup of granulated sugar, whisking until blended. Add 2 large eggs and 2 teaspoons of vanilla extract, stirring gently until fully incorporated.
  3. Add 1 cup of all-purpose flour and a pinch of salt to the wet ingredients, stirring just until combined. Gently fold in 1 cup of fresh blueberries.
  4. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Pour the batter into the prepared pan and smooth it out. Bake for 35 to 45 minutes, until golden edges form and a toothpick inserted in the center comes out clean.
  5. Remove from the oven and let cool in the pan for about 10 minutes. Lift out using the parchment paper and cool completely on a wire rack before slicing.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, let the butter-chocolate mixture cool completely before adding the sugar. Store in an airtight container for up to 5 days at room temperature.

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