Made in one bowl and in under 45 minutes, these Blueberry Blondies will become a Summer staple. Stuffed with white chocolate and blueberries, these fudgey, flavour-packed bars will soon become a family favourite.
My blondies addiction continues. I love how incredibly simple these Blueberry Blondies are to make. Literally, you can't go wrong. If you're a major blondies fan like I am, then checkout my Biscoff Blondies, Raspberry White Chocolate Blondies or Dark Chocolate Blondies. I mean - they're all delicious!
These White Chocolate Blueberry Blondies are loaded with flavour. When you bite down they're chewy and fudgey on the inside, but with a slightly crisp exterior. The blondies are lightly fragranced with lemon zest which pairs beautifully with the melted white chocolate puddles throughout. So dreamy!
The pops of fruity blueberries steal the show though. It's a Summer party in every bite. But don't worry, you aren't limited by using in-season fresh blueberries- these are divine with frozen blueberries so that you can enjoy them ALL year long!
❓ What are Blondies?
Blondies are the delicious cousin to brownies. You may think they're a white chocolate version to brownies, but actually, they're slightly different.
Yes, the two have the same high fat-to-flour ratio which gives them both their signature chewiness. But the difference is that brownies have chocolate (cocoa powder, and/or melted chocolate) mixed throughout the batter, whereas blondies don't. They only have chocolate if you include it as a flavour add-in.
Usually, I make my blondies with a brown butter, and brown sugar base to give that rich, caramel taste. But with these Blueberry blondies, I wanted to create a fresher taste that could let the lemon zest shine through. During recipe testing, I found that the only way to achieve this was to use half-half white sugar and light brown sugar and to melt the butter, not brown it. The result is perfection!
🌟 Why You'll Love This Recipe
- Uses basic ingredients. All the ingredients are basic pantry or fridge staples.
- Flavoursome bars. For such a simple recipe, these Blueberry Blondies really do explode with flavour. The combination of lemon, white chocolate and juicy blueberries is insane!
- Simple to make. These use a very simple method of making a batter. One bowl, a whisk and a rubber spatula. That's it! Simple techniques, no fancy equipment needed.
- Perfect for any occasion. Jazz them up with melted chocolate and lemon zest for a more elegant finish, or keep it simple for your park picnic.
🧾 Ingredients Needed
The list of ingredients is short but there's a few pointers regarding some of them. Read on to find out more!
- Butter - Use unsalted butter. Usually in blondie recipes, I brown the butter for an extra nutty depth of flavour. I wanted to keep this recipe light and fresh and so just melted it.
- Sugar - A combination of white sugar and light brown sugar is used. The extra molasses in the light brown sugar adds moisture which aids in the chew factor. You can substitute for all light brown, all white, or even all dark brown sugar if needed.
- Eggs - I use large eggs and have added an extra yolk into the batter to increase the fudge texture we are looking for.
- White Chocolate - I've used a white chocolate bar and chopped it up to get delicious oozing melted chocolate puddles inside the blondies. But you can use white chocolate chips too.
- Blueberries- You can use both fresh or frozen blueberries. If fresh are in season and I have them at home then I go for fresh blueberries. But in winter I'd be using frozen raspberries. Just don't thaw them beforehand, otherwise, the extra moisture will make it hard for the batter to set. (I actually used frozen for my photos so that you can see just how great they turned out.)
- Add in some nuts: For textural contrast and a little nutty crunch, you can fold in a half cup of chopped almonds into the batter.
- Add in different chocolate: You can switch out the white chocolate for milk or dark chocolate. Or omit it all together!
- Swap out the fruit: Don't have blueberries on hand? Don't worry! Add in strawberries, blackberries, or cherries as a brilliant alternative to these simple bars.
- Decorate with a lemon glaze: Bring out more lemon flavour by mixing tangy lemon juice with powdered icing sugar and drizzle over the top.
👩🏻🍳 How to Make
I can't wait for you to see just how easy it is to make these incredible White Chocolate Blueberry Blondies.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Prepare your pan. Grease and line the base and sides of a 23 x 23cm (9x9-inch) square baking pan. Let the paper overhang the sides so that you can use it as a sling to lift the blondies out later (Image 1).
STEP 2. Rub lemon zest into the sugar. When using citrus zest with sugar in baked goods, this is my number 1 tip for getting more citrus flavour. Rubbing the two together releases the zest oils into the sugar. It takes 30 secs to do and really helps with flavour (Images 2 & 3).
STEP 2: Mix sugar into the butter. Whilst the butter is still warm, add it to the lemon sugar (Image 4) and whisk together until the sugar is mixed in and the butter has cooled slightly (Image 5).
STEP 3. Add eggs and beat. Add the 2 eggs, 1 egg yolk and vanilla extract into the bowl and whisk until the blondie batter is pale in colour and thickened. This can take a couple of minutes to achieve (Image 6). (Best to use a hand-held electric whisk for this).
When you lift up the beaters, you want the mixture to run off them in ribbons (Image 7). This aeration produces a shiny, crinkly top for your blondies once baked.
STEP 4. Sift in the dry ingredients and add the flavourings. Sift the flour, baking powder and salt right on top of your batter. Add in the chopped white chocolate and blueberries (Image 8).
Note: If using frozen, toss them in a tablespoon of flour first then add. This stops them from bleeding into the batter.
And then fold the ingredients with a rubber spatula- but only until you see some flour streaks remain. This ensures you don't overmix it! (Image 9).
STEP 5. Bake. Pour the batter into the prepared pan and level off with an offset spatula (Image 10). Add on top any extra blueberries if you have them (totally optional). No need to press them in. Bake in a pre-heated 170C (340F) oven for 25-30 minutes.
The blondies are ready when the centre is just barely set and if you gently shake the pan it has the slightest jiggle. The edges will be pulled away from the sides and set and the top will be shiny and paper-thin (Image 11).
🥣 How To Serve
Set the baking pan on a wire rack and let the blondies cool completely. Then use the paper overhang to lift the blondie square out of the pan. For super neat edges refrigerate the blondies with blueberries for an hour.
If you want more visual impact, then drizzle over melted white chocolate and a sprinkling of lemon zest (Image 12).
To cut the blondies, use a sharp knife run under warm water to heat the blade and cut. After every slice, wipe the blade clean. With this trick, you'll achieve super clean, neat edges like a pro.
💭 Recipe Pro Tips
- Make a paper sling in the pan. This helps loads when trying to lift the blondies out of the pan.
- Aerate the eggs. By beating the eggs into the sugar and butter until they're pale, you're incorporating lots of air into them, kind of like a meringue. In the oven, the top of the blondies bakes to form a thin shiny crust. This is exactly what we want!
- Measure the flour using scales. Over-measuring will lead to dry, cakey blondies- not the texture we're after.
- Watch the bake time. The blondies need to have a slight jiggle in the middle. They'll continue to set once out of the oven. Overbaking will turn the texture more cake-like.
📋 Recipe FAQs
Ideally, your blueberry and white chocolate blondies should be set around the edges, fudgey in the centre with a set, crackly top. If they are dry then too much flour has been incorporated into the batter. Using digital scales to measure your ingredients will help you.
I would put this down to two scenarios the oven is too hot so the outside of the blondies have set quicker than the middle has baked. An oven thermometer can help provide an accurate temperature.
Alternatively, the oven temperature is correct, but the blondies simply haven't been baked for long enough.
❄️ Storage and Freezer Instructions
To store: The Blueberry Blondies can be stored in an airtight container at room temperature for up to 4 days.
To freeze: The blondies can also be frozen. Wrap the slab of blondies, or each individual slice in plastic wrap. Store in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature.
🍫 More Brownies & Bar Recipes
If you tried this Blueberry Blondies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Blueberry Blondies Recipe
- 1 lemon zest
- 165 g brown sugar, firmly packed
- 150 g granulated sugar
- 170 g unsalted butter, melted
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 220 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 120 g blueberries, fresh or frozen *see notes
- 170 g white chocolate, coarsely chopped
- Prepare your pan. Line a 23cm (9-inch) square baking pan with parchment paper. Leave an overhang on the sides so that it's easy to lift the blondies out after they are baked. Preheat oven to 170°C (340°F)
- Prepare lemon sugar. Into a large mixing bowl add the lemon zest, light brown sugar and white sugar. Rub the zest into the sugar for 30 seconds or so to release the oils.
- Mix sugar into the butter. Into the bowl with the lemon sugar, add the melted butter and whisk until well mixed in.
- Add eggs. Add the 2 eggs, the 1 egg yolk, and the vanilla extract into the mixing bowl, and using a hand-held electric whisk on high speed, whip until the mixture is visibly paler and thicker. This can take 3 to 4 minutes to achieve. The length of time not only cools the butter down but also aerates the eggs creating that shiny crackly top.
- Add dry ingredients and flavourings. Sift into this mixture the flour, baking powder, salt, chopped chocolate and blueberries. Note: if using frozen blueberries then do not thaw first. Fold through using a rubber spatula until a few flour streaks remain.
- Bake then serve. Pour batter into the prepared baking pan and level off with a spatula. Bake for 25-30 minutes or until lightly browned on top and the sides are set, and a toothpick inserted into the centre comes out with a few moist crumbs. Rotate the pan halfway through baking. Remove from the oven and let sit in the pan for ten minutes. Using the paper sling, lift the blondie square out onto a wire rack and leave it to cool completely. Decorate by drizzling over the remaining white chocolate and sprinkle some more lemon zest over the top. Use a sharp knife to cut into 16 squares and serve immediately.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.