Blueberry Blondies Recipe

Introduction

Blueberry blondies offer a delightful twist on the classic blondie with juicy bursts of fresh blueberries and a crumbly cinnamon topping. This easy-to-make treat combines buttery sweetness with a touch of tartness, perfect for any dessert or snack.

Ingredients

• ½ cup butter (melted and cooled)
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1¼ cups all-purpose flour
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp salt
• 1 cup blueberries (washed and completely dry)
• 3 tbsp brown sugar
• ¼ cup all-purpose flour
• ½ tsp cinnamon
• Pinch of salt
• 3 tbsp cold butter (diced)
• Powdered sugar for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by spraying it with cooking spray and lining it with parchment paper for easy removal.
2. Step 2: In a medium bowl, whisk together the melted and cooled butter with 1 cup of brown sugar until combined and smooth.
3. Step 3: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until fully incorporated.
4. Step 4: Stir in the cornstarch, baking powder, salt, and 1¼ cups flour until just combined. Gently fold in the dry blueberries, taking care not to break them.
5. Step 5: In a small bowl, mix together 3 tablespoons brown sugar, ¼ cup flour, cinnamon, and a pinch of salt. Add the cold diced butter and use a fork or your fingers to work it into the dry ingredients until the mixture becomes crumbly and sand-like.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the crumb topping over the batter.
7. Step 7: Bake for 27-32 minutes, or until the blondies turn golden brown on top and the edges start to pull away from the pan. Allow to cool completely before cutting.
8. Step 8: Dust with powdered sugar if desired before serving.

Tips & Variations

• Make sure the blueberries are completely dry before folding them in to prevent the batter from becoming too wet.
• Replace blueberries with fresh raspberries or chopped strawberries for a different fruit flavor.
• Chill the crumb topping before adding it to keep the butter cold and ensure a crisp texture.

Storage

Store blueberry blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat briefly in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

It’s best to use fresh blueberries for the best texture and to avoid excess moisture, but if using frozen, thaw and pat them very dry before adding to the batter.

How do I know when the blondies are done baking?

The blondies are ready when they are golden brown on top and the edges start to pull away from the sides of the pan. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.