There are days when you want chocolate. And then there are days when you want something bright, fruity, and just a little unexpected. That’s exactly where Glazed Blueberry Brownies Recipe come in.
These beauties are chewy, soft, and packed with sweet-tart blueberries—no food coloring, no cake mix, just real ingredients doing their thing. If you’re a busy mom juggling soccer practice and emails, or you simply want a cozy weekend bake that feels special without being complicated, this recipe is calling your name.
The best part? Your kitchen will smell like a warm blueberry hug. And trust me, once you drizzle that glaze on top… game over.
Let’s bake something delicious together.
Table of Contents
Why You’ll Love These Glazed Blueberry Brownies Recipe
- Fruity but rich – Like a brownie and a blondie had a blueberry baby.
- All-natural color – That gorgeous purple hue comes straight from real berries.
- Perfectly chewy texture – Soft in the center with just the right bite.
- Simple pantry ingredients – Nothing fancy, just wholesome basics.
- Great for sharing – Makes 16 squares… though I won’t judge if they disappear faster.
If you’ve ever thought, “Blueberry brownies? Is this real life?” — yes. Yes, it is. And it’s delicious.
Ingredients You’ll Need
For the Brownies
- 1½ cups fresh or frozen blueberries (thawed if frozen)
- 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
That’s it. No complicated steps. No mystery ingredients.
Step-by-Step: How to Make Glazed Blueberry Brownies Recipe
1. Prepare the Blueberry Puree
Blend the blueberries until completely smooth. You can use fresh or frozen (just thaw them first).
2. Cook the Puree Down
Pour the puree into a small saucepan over medium-low heat. Stir constantly and let it gently simmer until it reduces to about ½ cup.
This step is key. Reducing concentrates the flavor and removes excess moisture so your brownies stay chewy, not soggy.
Once reduced, remove from heat and let it cool completely.
3. Prep Your Pan
Preheat your oven to 325°F (163°C).
Line an 8×8-inch glass baking dish with parchment paper. Leave some overhang so you can lift the brownies out easily later.
4. Mix the Wet Ingredients
In a medium bowl:
- Stir together the melted butter and sugar.
- Add the eggs, vanilla extract, and sea salt.
- Mix until smooth and uniform in color.
Now fold in your cooled blueberry reduction. The batter will turn the most beautiful shade of purple. Natural, vibrant, and totally gorgeous.
5. Add the Dry Ingredients
Gradually stir in the sifted flour.
Mix just until combined. Don’t overmix—this keeps the texture tender and chewy.
6. Bake
Pour the batter into your prepared dish 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, waiting is hard. But it’s worth it.
7. Make and Apply the Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla extract
- Pinch of salt
Mix until smooth and silky.
Spread half the glaze over the cooled brownies. Let it harden slightly, then add the remaining glaze for that bakery-style finish.
Allow it to set completely before slicing into 16 squares.
Tips for Perfect Glazed Blueberry Brownies Recipe
- Don’t skip the reduction. If the puree isn’t reduced enough, your brownies can turn dense.
- Room temperature eggs matter. They blend more smoothly into the batter.
- Want extra berry flavor? Add a handful of whole blueberries to the batter before baking.
- Love citrus? A little lemon zest in the batter brightens everything beautifully.
- Too sweet for your taste? You can slightly reduce the sugar and still get great results.
And if your glaze looks thick? Don’t panic. It’s just extra sweetness waiting to happen. Add a tiny splash of milk to thin it out.
Fun Variations (Because We Like Options)
Make Them Vegan
One reader swapped in:
- Flaxseed eggs
- Plant-based butter
- Brown sugar instead of granulated sugar
And guess what? Still phenomenal and incredibly moist. So yes, this recipe adapts beautifully.
Brown Sugar Swap
Using brown sugar instead of white sugar gives a deeper, caramel-like flavor and a slightly softer texture.
Extra Berry Boost
If you’re a true blueberry lover, increase the berries slightly and reduce butter just a bit for balance.
FAQs About Glazed Blueberry Brownies Recipe
Are these brownies or blondies?
Ah, the great debate. Technically, they don’t contain chocolate, so some might argue they lean toward blondies. But “Glazed Blueberry Brownies” just has a better ring to it, don’t you think?
Call them brownies. Call them blueys. Just don’t call them gone—because they will disappear fast.
Can I use frozen blueberries?
Yes! Just thaw them completely and drain excess liquid before blending.
How do I store leftovers?
Store your Glazed Blueberry Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days.
They also freeze beautifully—wrap tightly and freeze for up to 2 months.
How much is 10 tablespoons of butter?
Ten tablespoons equals 1¼ sticks of butter (not 2½ sticks—common confusion!). If you’re measuring in ounces, it’s about 5 ounces of butter.
Can I reduce the sugar?
Yes. You can slightly reduce the sugar if you prefer less sweetness. The texture may change just a little, but they’ll still be delicious.
What if I didn’t love them?
Baking is personal. Some prefer more berries, less sweetness, or added citrus. Don’t be afraid to tweak the recipe to suit your taste. That’s part of the fun of home baking.
A Little Story From My Kitchen
The first time I made these, it was one of those weeks. You know the kind—laundry multiplying, emails piling up, dinner feeling like a daily marathon.
I had blueberries that needed using. Chocolate felt too heavy. So I experimented.
When I pulled these out of the oven, my family walked into the kitchen asking what smelled so good. By the time the glaze set, half the pan was gone.
That’s when I knew this recipe was a keeper.
Bringing It All Together
If you’re looking for something a little different but still comforting, these Glazed Blueberry Brownies are your answer. They’re chewy, fruity, sweet, and just unexpected enough to feel special.
Whether you’re baking for a weekend treat, a potluck, or just because you deserve something homemade (and you do), this recipe delivers every single time.
So grab those blueberries and let’s make a batch of Glazed Blueberry Brownies that might just become your new favorite dessert. And if you end up eating one straight from the pan? I promise I won’t tell.
More Sweet Treats to Try Next
If you loved these Glazed Blueberry Brownies, here are a few more cozy, bakery-style favorites that deserve a spot on your baking list:
- Bright and citrusy with that same chewy bar texture, these Lemon Curd Blondie Bars are perfect when you’re craving something sunny and sweet.
- In the mood for warm, gooey chocolate comfort? This Slow Cooker Brownie Pudding is rich, decadent, and practically makes itself.
- For a berry-packed cookie that feels bakery-worthy but is easy enough for a weeknight bake, try these Blueberry White Chocolate Chip Cookies.
- Want something a little more wholesome for breakfast or meal prep? The Blueberry Cottage Cheese Breakfast Bake is satisfying, protein-packed, and just sweet enough.
- And if you’re curious to see another take on this fruity dessert, you might enjoy this version of Glazed Blueberry Brownies for a slightly different spin.
Happy baking — because one blueberry treat is never quite enough.
Print
Glazed Blueberry Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Description
Glazed Blueberry Brownies are soft, chewy, and bursting with real blueberry flavor. Made with fresh blueberry reduction and topped with a sweet vanilla glaze, these 16 bars are fruity, moist, and completely irresistible.
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
Prepare the blueberry puree:
Blend blueberries until completely smooth.Reduce the puree:
Pour puree into a saucepan over medium-low heat. Simmer gently, stirring constantly, until reduced to about ½ cup. Remove from heat and let cool completely.Preheat oven:
Preheat oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper.Mix wet ingredients:
In a bowl, combine melted butter and sugar. Stir in eggs, vanilla extract, and salt until smooth and uniform. Fold in cooled blueberry reduction.Add dry ingredients:
Gradually stir in sifted flour until just combined. Do not overmix.Bake:
Pour batter into prepared pan and spread evenly. Bake 35–40 minutes, checking at 30 minutes. A toothpick should come out clean or with a few moist crumbs.Cool completely:
Allow brownies to cool fully before glazing.Make glaze:
Whisk powdered sugar, milk, vanilla extract, and salt until smooth.Glaze brownies:
Spread half the glaze over cooled brownies. Let set, then spread remaining glaze. Allow to fully harden.Slice and serve:
Cut into 16 squares and store in an airtight container.
Notes
Do not skip reducing the blueberry puree — it prevents soggy brownies.
For extra brightness, add ½ teaspoon lemon zest.
Brown sugar can replace granulated sugar for a deeper flavor.
A vegan version works well using flax eggs and plant-based butter.
Store at room temperature up to 3 days or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 21g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg