Blueberry Blondies

There’s something about Blueberry Blondies that just feels like summer wrapped in a dessert bar. Maybe it’s those juicy bursts of blueberries tucked into a soft, chewy base. Or maybe it’s the way your kitchen smells warm and buttery while they bake. Either way, if you’re juggling work, kids, errands, and that never-ending laundry pile, this recipe is your sweet little victory for the day.

These Blueberry Blondies are fudgy, chewy, and dotted with pockets of blueberry goodness. They come together in about an hour, don’t require fancy ingredients, and feel just special enough for a backyard BBQ or book club night. And yes—no mixer required. Just a bowl, a whisk, and a little bit of kitchen therapy.

Let’s bake something that feels like a hug.

Why You’ll Love These Blueberry Blondies

First of all, they’re easy. And when I say easy, I mean “I made these while helping with homework and answering emails” easy.

Here’s why these Blueberry Blondies will quickly earn a spot in your dessert rotation:

• Fudgy and chewy texture with lightly caramelized edges
• Juicy blueberries in every bite
• Made with simple pantry staples
• Perfect for warm weather celebrations, potlucks, or just because
• Ready in about an hour from start to finish

They’re like brownies’ golden cousin—but brighter, fruitier, and just a little more playful.

Ingredients You’ll Need

Nothing complicated here. Just everyday ingredients that work magic together.

• ½ cup unsalted butter
• ½ cup white chocolate chips
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup fresh blueberries (washed and completely dried)

That’s it. No complicated steps. No specialty flours. Just simple ingredients doing what they do best.

Step-by-Step: How to Make Blueberry Blondies

1. Melt the Butter and White Chocolate

In a saucepan over medium heat, melt the unsalted butter. While it melts, place the white chocolate chips in a heat-safe bowl or measuring cup.

Once the butter is fully melted, pour it over the white chocolate chips. Let it sit for about 5 minutes. Then whisk until smooth and creamy.

Now comes the hardest part—waiting. Let the mixture cool for about 30 minutes, or until it starts to thicken slightly. This helps create that fudgy texture we love.

2. Prep the Pan and Oven

Preheat your oven to 350°F.

Line an 8×8-inch baking pan with parchment paper and lightly spray it with non-stick cooking spray. Trust me, parchment paper is your best friend here. Easy lift-out, easy slicing, easy cleanup. We like easy.

3. Mix the Batter

In a bowl, combine the cooled butter-white chocolate mixture and the granulated sugar. Whisk for a minute or two until smooth and slightly glossy.

Add the vanilla extract and eggs. Whisk again until fully incorporated.

Next, add the flour and salt. Using a silicone spatula, gently fold until the batter just comes together. Don’t overmix. Blondies are forgiving, but they still appreciate a gentle touch.

4. Add the Blueberries

Carefully fold in the fresh blueberries. Try not to crush them. Those whole berries create those beautiful juicy pockets in your Blueberry Blondies.

Spread the batter evenly into your prepared baking pan.

5. Bake to Golden Perfection

Bake for 35 to 45 minutes. The top should look golden with slightly caramelized edges.

Insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, you’re good to go.

Let the blondies cool completely to room temperature before slicing. I know. Waiting is tough. But cutting too early can make them fall apart.

Slice into 12 or 16 bars, depending on how generous you’re feeling.

The Texture Secret (Don’t Skip This)

If you’ve ever made blondies that turned out cakey instead of chewy, here’s what makes these different:

• The melted butter and white chocolate create richness.
• Cooling the mixture helps thicken the base.
• Minimal mixing keeps them dense instead of fluffy.

The result? Soft centers. Slightly crisp edges. Sweet, juicy bursts of blueberries. Basically, dessert heaven.

Cooking Tips for Perfect Blueberry Blondies

Let’s talk real-life baking.

• Dry your blueberries well. Extra moisture can affect texture. A quick pat with paper towels does the trick.
• Don’t overbake. If they look slightly underdone in the center, that’s okay. They continue cooking as they cool.
• Line the pan. Lifting them out using parchment makes cutting neat squares so much easier.
• If your batter looks thick, don’t panic. That’s what gives these Blueberry Blondies their chewy bite.

And if a few blueberries burst and turn the batter slightly purple? Congratulations. That’s homemade charm.

A Little Story from My Kitchen

I first made these Blueberry Blondies on a week when life felt like one giant to-do list. Between school pickups and deadlines, I needed something sweet but simple.

I had blueberries that needed using and half a bag of white chocolate chips sitting in the pantry. Thirty minutes later, the batter was in the oven.

By the time they cooled, the kitchen smelled warm and buttery. My family devoured half the pan before dinner. No fancy frosting. No glaze. Just simple, comforting dessert.

That’s when I knew—this one was a keeper.

Storing Your Blueberry Blondies

Because leftovers are a gift to your future self.

• Room temperature: Store in an airtight container for up to 5 days.
• Refrigerated: Keep in an airtight container for up to 10 days.
• Frozen: Wrap individually in plastic wrap and store in an airtight container for up to 3 months.

Pro tip: A 10-second microwave zap brings back that fresh-from-the-oven softness.

Frequently Asked Questions

Make Them Your Own

Once you master these Blueberry Blondies, you can play around:

• Add a sprinkle of lemon zest for brightness.
• Stir in chopped nuts for crunch.
• Drizzle with a simple powdered sugar glaze for a bakery-style finish.

But honestly? They’re pretty perfect just as they are.

A Sweet Moment You Deserve

Life is busy. Some days it feels like you’re running a marathon in slippers. That’s why recipes like these Blueberry Blondies matter. They’re simple. They’re comforting. And they remind us that something wonderful can come from a handful of basic ingredients and an hour in the kitchen.

So the next time you need a dessert that’s easy but still feels special, bake a batch of Blueberry Blondies. Slice them up, pour yourself a cup of coffee, and take five quiet minutes for yourself.

You’ve earned it.

More Sweet Treats to Bake Next

If you’re in the mood to keep your oven warm and your dessert table exciting, here are a few cozy favorites that pair beautifully with these Blueberry Blondies:

• Bright and buttery, these Lemon Curd Blondie Bars bring a sunny citrus twist to the classic chewy blondie base.
• Love that blueberry + chocolate combo? You’ll adore these rich and fudgy Glazed Blueberry Brownies for a deeper, more decadent spin.
• For a nostalgic cookie that never disappoints, bake a batch of Peanut Butter Blossoms to round out your dessert spread.
• If sweet-tart desserts are your weakness, these buttery Cranberry Lemon Bars are a must-try.
• And if you’d like to see another delicious take on this fruity classic, check out this version of Blueberry Blondies for even more baking inspiration.

There’s always room for one more homemade treat, especially when it’s simple, comforting, and made with love.

Blueberry Blondies

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• Author: Mounia
• Total Time: 1 hour
• Yield: 16 bars 1x

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Description

These Blueberry Blondies are soft, chewy, and packed with juicy blueberries and creamy white chocolate chips. Made with just 8 simple ingredients, this easy 1-hour dessert is perfect for warm weather gatherings, potlucks, or a cozy homemade treat.

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Ingredients

Scale 1x2x3x

• ½ cup unsalted butter

• ½ cup white chocolate chips

• 1 cup granulated sugar

• ½ teaspoon vanilla extract

• 2 large eggs

• 1 cup all-purpose flour

• ½ teaspoon salt

• ½ cup fresh blueberries, washed and dried

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Instructions

1. Melt the unsalted butter in a saucepan over medium heat.

2. Place the white chocolate chips in a heat-safe bowl. Pour the hot melted butter over the chips. Let sit for 5 minutes, then whisk until smooth. Allow mixture to cool for about 30 minutes, until slightly thickened.

3. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly spray with non-stick spray.

4. In a bowl, whisk together the cooled butter-chocolate mixture and granulated sugar until combined.

5. Add vanilla extract and eggs. Whisk until smooth.

6. Fold in flour and salt using a silicone spatula until just combined. Do not overmix.

7. Gently fold in the fresh blueberries.

8. Spread batter evenly into prepared pan.

9. Bake for 35–45 minutes, until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. Cool completely before slicing into bars.

Notes

Pat blueberries completely dry before adding to prevent excess moisture.

Do not overbake — slightly soft centers will set as they cool.

Store at room temperature in an airtight container for up to 5 days.

Refrigerate for up to 10 days.

Freeze for up to 3 months, wrapped tightly.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 172 kcal
• Sugar: 15 g
• Sodium: 65 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg