If you’ve been craving something sweet that feels a little special—but still easy enough for a busy day—Glazed Blueberry Brownies are about to steal your heart. This recipe is the perfect blend of chewy brownie texture and bright, juicy blueberries, all topped with a silky vanilla glaze that feels downright bakery-worthy.
Whether you’re juggling work, kids, errands, or just life in general, this is the kind of dessert that feels like a win without asking too much from you. Simple ingredients. Straightforward steps. And a result that makes people ask, “Wait… you made these?”
Let’s get baking
Why You’ll Love These Glazed Blueberry Brownies
First things first—these aren’t your typical chocolate brownies. Think of them as brownies’ fruity, fresh cousin who shows up with great energy and a little sass.
Here’s why they’re a keeper:
- Chewy and tender with a rich, buttery crumb
- Naturally colored thanks to real blueberries (no food coloring here!)
- Sweet + tart balance that keeps them from being overly sugary
- Perfect for sharing—or hiding in the back of the fridge (no judgment)
They’re ideal for spring gatherings, summer potlucks, baby showers, bake sales, or those afternoons when you just need something homemade and comforting.
Ingredients You’ll Need
Nothing fancy. Nothing hard to find. Just good, honest ingredients doing what they do best.
For the Brownies
- 1½ cups blueberries (fresh or frozen, thawed)
- 10 tablespoons unsalted butter, melted
- 1¼ cups granulated sugar
- 2 large eggs, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 cup all-purpose flour, sifted
For the Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- ⅛ teaspoon vanilla extract
- Pinch of salt
Step-by-Step: How to Make Glazed Blueberry Brownies
Take a deep breath. This process is simple, and I’ll walk you through it like we’re baking together in the same kitchen.
1. Prepare the Blueberry Puree
Add the blueberries to a blender or food processor and blend until completely smooth. You’re looking for a thick, vibrant purple puree.
2. Reduce the Puree
Pour the puree into a saucepan and place it over medium-low heat.
Gently simmer, stirring constantly, until it reduces to about ½ cup.
This step concentrates the flavor and gives the brownies that bold blueberry punch. Once reduced, remove from heat and let it cool completely. (Hot puree + eggs = scrambled eggs, and nobody wants that.)
3. Prep Your Pan
Preheat your oven to 325°F (163°C).
Line an 8×8 glass baking dish with parchment paper, leaving a little overhang for easy lifting later.
4. Mix the Wet Ingredients
In a medium bowl, combine the melted butter and sugar. Stir until glossy.
Add the eggs, vanilla extract, and sea salt. Mix until the batter looks smooth and evenly colored.
Now gently fold in the cooled blueberry reduction. This is where the magic color happens—and yes, it’s totally okay to pause and admire it.
5. Add the Dry Ingredients
Gradually stir in the sifted flour, mixing just until combined. Don’t overmix here. Stop as soon as you no longer see streaks of flour.
6. Bake
Pour the batter into your prepared pan and spread it evenly.
Bake on the middle rack for 35–40 minutes, checking around the 30-minute mark. The center should be set, and a toothpick inserted should come out clean or with a few moist crumbs.
Let the brownies cool completely before glazing. I know it’s hard. This is your test of patience.
Making the Glaze (The Finishing Touch)
In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and silky.
Here’s my favorite trick:
- Spread half the glaze over the completely cooled brownies.
- Let it set until firm.
- Add the second layer for that gorgeous, bakery-style finish.
Once fully set, lift the brownies out using the parchment paper and slice into 16 squares.
Helpful Baking Tips (From One Busy Cook to Another)
- Frozen blueberries work beautifully—just thaw them first.
- If your glaze feels too thick, add milk ½ teaspoon at a time.
- Too thin? A sprinkle of powdered sugar fixes everything.
- For extra clean cuts, wipe your knife between slices.
And remember: if your glaze isn’t perfectly smooth, it’s still going to taste amazing. Homemade desserts don’t need to look flawless to be loved.
A Little Personal Note
I first made these Glazed Blueberry Brownies during one of those weeks where everything felt loud and rushed. I needed a dessert that didn’t require multiple bowls, fancy tools, or a lot of mental energy.
These brownies were exactly what I needed. The smell alone felt calming, and by the time the glaze set, I had something sweet that made the whole day feel softer. That’s the kind of recipe I keep coming back to—and the kind I love sharing with you.
FAQs About Glazed Blueberry Brownies
Can I use frozen blueberries?
Absolutely. Just thaw them first and blend as directed. Frozen berries are picked at peak ripeness, so the flavor is still fantastic.
How should I store leftovers?
Store brownies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They’re delicious chilled, by the way.
Can I make these ahead of time?
Yes! You can bake the brownies a day in advance and glaze them the next day. They actually slice even better after resting.
Can I double the recipe?
You sure can. Use a 9×13 pan and adjust the baking time, checking for doneness around the 40-minute mark.
One Last Sweet Thought
These Glazed Blueberry Brownies are proof that dessert doesn’t need to be complicated to feel special. They’re chewy, bright, comforting, and just indulgent enough to make an ordinary day feel like a celebration.
If you’re looking for a recipe that fits real life—busy schedules, simple ingredients, and big payoff—this one belongs in your rotation. Bake them once, and I promise they’ll quietly become one of your most-requested treats 💙
Happy baking,
Mounia 🍰
More Sweet Treats You Might Love
If these Glazed Blueberry Brownies hit the spot, there’s a good chance you’ll enjoy a few more cozy, dessert-style favorites from my kitchen. Each one brings that same comforting, homemade vibe—perfect for weekends, holidays, or when you just feel like baking something special:
- If fruity desserts are your love language, this slow cooker peach cobbler that tastes like summer in every bite is a must-try. It’s warm, comforting, and practically makes itself.
- For days when chocolate cravings are non-negotiable, these rich red velvet brownies with bakery-style texture are always a crowd-pleaser.
- Planning a get-together or just feeling a little fancy? You’ll adore these cranberry bliss bars inspired by the coffee shop classic—they’re festive, creamy, and perfect for sharing.
- Curious to see another delicious spin on blueberry brownies? This soft and chewy blueberry brownie recipe is a lovely variation and fun to compare.
- And when you want a dessert that feels extra indulgent with barely any effort, this slow cooker chocolate lava cake with a gooey center is pure comfort in dessert form.
Think of these as little invitations back into the kitchen—easy, cozy recipes that make everyday moments feel just a bit sweeter
Print
Glazed Blueberry Brownies
- Total Time: 60 minutes
- Yield: 16 brownies 1x
Description
Chewy Glazed Blueberry Brownies made with real blueberries and finished with a smooth vanilla glaze. Sweet, slightly tart, and perfect for any occasion.
Ingredients
Brownies
1½ cups blueberries, fresh or frozen (thawed)
10 tablespoons unsalted butter, melted
1¼ cups granulated sugar
2 large eggs, room temperature
½ teaspoon vanilla extract
½ teaspoon sea salt
1 cup all-purpose flour, sifted
Glaze
1 cup powdered sugar, sifted
2 tablespoons milk
⅛ teaspoon vanilla extract
Pinch of salt
Instructions
Blend the blueberries until completely smooth.
Pour the puree into a saucepan over medium-low heat and simmer, stirring often, until reduced to about ½ cup. Let cool completely.
Preheat oven to 325°F. Line an 8×8 baking dish with parchment paper.
In a bowl, mix melted butter and sugar until glossy.
Add eggs, vanilla, and salt. Stir until fully combined.
Fold in the cooled blueberry reduction.
Gently stir in the flour until just combined.
Pour batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, until the center is set and a toothpick comes out with a few crumbs.
Cool completely.
Whisk glaze ingredients until smooth.
Spread half the glaze over cooled brownies. Let set, then add remaining glaze.
Slice into 16 squares and serve.
Notes
Frozen blueberries work well—just thaw first.
Let brownies cool fully before glazing for the cleanest finish.
Store leftovers in an airtight container for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg