You only need one bowl to whip up these blueberry blondies.
When it comes to dessert bars, blondies definitely have more fun. These blondies are chewy, easy to whip up, and bursting with blueberries in every bite.
Brooke Homec shared her recipe for blueberry blondies.
Brooke says these bars are the perfect party food! She loves serving them up for brunch, parties, and showers because you can make them ahead—and they’re super easy to serve.
Looking for another excuse to make them? This is a one-bowl wonder recipe. The blueberry blondie batter all comes together in one bowl, so cleanup is a breeze.
Brooke recommends using fresh blueberries, but you could get away with frozen.
“If you’re using frozen blueberries, don’t defrost before,” she added. “Frozen will result in a slightly purple bar from the juice of the blueberries when baking.”
Find this recipe with Brooke’s notes on her website.
Blueberry Blondies
“These quick and easy blueberry blondies are always a crowd pleaser. Chewy, fudgy and loaded with blueberries and topped with a brown sugar crumb top.”
-Brooke Homec
PREP TIME: 15 minutes
COOK TIME: 27 minutes
TOTAL TIME: 42 minutes
INGREDIENTS
- ½ cup (113.5 g) butter melted and cooled
- 1 cup (220 g) brown sugar
- 1 teaspoon vanilla
- 1 large egg room temp
- 1 large egg yolk room temp
- 1¼ cups (175 g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (148 g) blueberries washed and completely dry
Crumb Top
- 3 tablespoon brown sugar
- ¼ cup (31.25 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) cinnamon
- pinch of salt
- 3 tablespoon cold butter diced
- powdered sugar for topping
METHOD
- Preheat oven to 350 F, and line a 8×8 baking pan with cooking spray and parchment paper.
- In a medium bowl, whisk together butter and brown sugar until combined.
- Add egg, yolk and vanilla and mix until combined.
- Stir in cornstarch, baking powder, salt and flour. Then very carefully fold in blueberries.
- In a small bowl mix together brown sugar, flour, cinnamon and salt. Add diced butter and using a fork or fingers, work the butter into the dry mixture until it is crumbly and sand like.
- Pour into prepared baking pan and smooth with a spatula to make even for baking. Top with crumb topping.
- Bake for 27-32 minutes or until golden brown all along the top, and edges pull away from the pan. Allow to cool before cutting. Dust with powdered sugar if desired.
Notes
If using frozen blueberries do not defrost before. Frozen will result in a slightly purple bar from the juice of the blueberries when baking.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Find more recipes from Brooke on Instagram, @thesaltedsweets, or on her website, thesaltedsweets.com.
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