Description
Soft, buttery blueberry blondies bursting with fresh berries and rich vanilla flavor. These easy-to-make bars have chewy edges, a tender center, and the perfect balance of sweetness and tart blueberries.
Ingredients
- 1 cup unsalted butter, melted
- 1 ½ cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, mix the melted butter and brown sugar until smooth and glossy.
- Add the eggs and vanilla extract, stirring until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool completely before slicing into squares and serving.
Notes
- Add ½ cup white chocolate chips for extra sweetness.
- Mix in 1 teaspoon lemon zest for a brighter flavor.
- Use frozen blueberries without thawing to avoid excess moisture.
- Add ½ cup chopped nuts for added crunch.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 blondie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
