Blueberry Blondies

These blueberry blondies are a nice summer treat and a nice alternative to chocolate brownies. Drizzle with white chocolate glaze at the end if you want to dress them up or just enjoy them as is.

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A blueberry blondie on a white plate with more blueberry blondies in the background on black marble.

What are Blueberry Blondies?

What’s a blondie, you ask? Well, it’s pretty much just like a brownie but it doesn’t have any chocolate and it isn’t brown, so it’s called a blondie instead. It’s a sweet bar treat that is more dense than cake, but lighter than a square. Just like brownies, the texture of different blondies varies from super dense and fudge-y to lighter and more tender. This recipe for blueberry blondies fall somewhere right in the middle – not too dense and not too light. Just right.

Ingredients on a wooden cutting board with a cake pan and a blue towel in the background.

Basic Ingredients

The ingredients for this recipe are very basic and you probably have everything you need in your pantry already. You also don’t need a lot of anything – just 1¼ cups of flour, ½ cup of butter, 1 cup of brown sugar, an egg, a little baking powder, salt and vanilla extract and some blueberries. This is the sort of recipe that you can pull off in a pinch.

Bowls with ingredients on a tiled counter.

Wet Ingredients and Dry Ingredients

The method for making these blondies is also very basic. Just combine all the wet ingredients (melted butter, brown sugar, egg and vanilla) in one bowl and combine all the dry ingredients (flour, baking powder and salt) in another and then stir the two together until you see no trace of dry flour. 

Folding blueberries into a batter in a bowl on a tiled counter.

How to fold in blueberries

Folding in the blueberries is the last step before baking. This recipe calls for fresh blueberries and you just need to delicately fold the batter over the berries until they are covered and evenly dispersed. If you want to use frozen blueberries, toss the blueberries in while they are still frozen, stirring as little as possible to get them incorporated into the batter. They may shed their color and bleed a little, but they will still be delicious.

Blueberry blondies cut into squares on parchment on a marble surface.

Optional Ingredients

There are lots of variations possible with this recipe. Blueberries and lemons were practically made for each other, so folding in a little lemon zest with the blueberries would be delicious. You could also stir in white chocolate chips (about ⅓ cup) or some rolled oats into the batter for variety, and if you don’t have blueberries, try using raspberries instead.

Four blueberry blondies on a cooling rack with white chocolate glaze drizzled on top.

White Chocolate Glaze

The white chocolate glaze is completely optional, but it does help dress the blondies up if you’re going for presentation points. It’s easy to make and you don’t need much. White chocolate can be temperamental when you try to melt it, but don’t be discouraged. If the chocolate looks grainy or clumpy as it melts, just stir in the hot water and it will loosen everything up. Beating in the powdered sugar helps sweeten the glaze and thicken it a little, making it the perfect consistency to drizzle. The white chocolate glaze will get a little messy if you stack the blondies, so keep that in mind. If you’re planning on packing these blondies away for a picnic, I suggest going without the glaze. They are just as delicious.

A blue berry blondie on a white plate with more in the background.

How to Store

Store the baked blondies in an airtight container at room temperature for a few days, or in the refrigerator for up to a week. You can also freeze them for a rainy day for up to three months. 

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Blueberry Blondies

  • Prep Time: 15 m
  • Cook Time: 35 m
  • Cooling Time: 20 m
  • Total Time: 1 h 10 m
  • Servings:


  • ½ cup unsalted butter melted
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup blueberries
White Chocolate Glaze (optional)
  • ¼ cup white chocolate chips
  • 1 tablespoon unsalted butter
  • 2 tablespoons hot water
  • 2 tablespoons powdered sugar


  1. Pre-heat the oven to 350°F. Place a piece of parchment paper on the inside of an 8-inch square baking pan, letting the parchment paper extend an inch over two opposite edges of the pan. Smear a little butter in the corners of the pan to secure the parchment paper to the pan and then butter the two sides of the pan that are not covered with parchment.
  2. Whisk the melted butter and brown sugar together in a large bowl until well combined. Add the egg and vanilla extract.
  3. Stir in the flour, baking powder and salt just until no traces of white remain. Do not overmix. Gently fold in the blueberries. Spread the batter evenly into the prepared pan.
  4. Bake at 350°F for 35 minutes. Transfer the baked blondies to a cooling rack. Run a knife around the edges and allow the blondies to cool completely in the pan.
  5. If you are making the white chocolate glaze to drizzle on top, melt the chocolate chips and butter together in a double boiler (or in the microwave using 10 second bursts at a time and stirring in between) until the chocolate has partially melted. Stir in the hot water (you can use the simmering water from the bottom of the double boiler) and then stir in the powdered sugar, beating vigorously to break up any lumps. Put the white chocolate glaze into a piping bag or into the corner of a zipper sealable plastic bag. Cut off the tip of the plastic bag if using and drizzle the white chocolate glaze over the blondies in a zigzag pattern.
  6. Cut the cooled blondies into 16 squares. Store in an airtight container for a few days or in the refrigerator for up to 1 week.
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Comments (16)Post a Reply

  1. 5 stars
    Wow, these are so fantastic! Made ‘em gluten free, cuz, well, I have to! 5 stars all the way!

  2. Can I use a 9″ LeCreuset baking dish for this recipe or will they be too thin? This sounds yummy. I have a new LeCreuset dish and am looking for recipes for 9″ square pan. Everything seems to call for 8″.

    1. Hi Dee. They might be a little thin, but if you check them a few minutes before the time is up, they’ll be fine.

  3. 5 stars
    I made these for my husband. He loved them so much he asked me to make them for his fire crew the next day. Definitely gonna be on my “go to” recipe list. Thanks for sharing.

  4. 5 stars
    Hello! I searched for a blueberry blondie recipe and came across yours. What I liked about it was the picture of it, showing the texture. Totally sold me to give it a try. And I’m so glad I did because it is absolutely delicious. The suggestion to add the optional white chocolate chips was spot on. Thank you for this amazing recipe. Cheers!

  5. I baked them for longer than you said and they still came out wet on the bottom. Going to try again for even longer

    1. Sorry the timing didn’t work out for you, Marcia. Different ovens do run at different temperatures and even the pan you bake it in can make a difference – metal vs. glass vs. ceramic. The best course of action is to test the blondies as you take them out of the oven, popping them back in for a few minutes if any wet batter remains on a skewer inserted into the center of the blondie.

  6. 5 stars
    These are absolutely delicious! My husband and started out with one piece each and kept going back for another. Going to have one tomorrow morning with my tea for breakfast. Thanks Meredith.

  7. Can this recipe be doubled? What size pan and time adjustment would be needed. They look delicious!

    1. Yes, you could bake a double batch in a 9×13-inch pan. The temp will stay the same. The blondies should take about the same, but keep your eye on them and start checking the doneness after 30 minutes.

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