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.
These blueberry blondies are my version of a blondie mixed with my blueberry coffee cake muffins. They're the perfect chewy texture with the yummiest crumb top that I can never get enough of.
Baking with fresh fruit is always a good way to use up the fruit that is about to go bad. If you're looking for other ways to use up your fruit you should try my almond raspberry cake, strawberry cinnamon rolls, or white chocolate raspberry blondies.
Why You Will Love These
- Quick & Easy: These can be made in one bowl, and baked in less than a half hour. No chilling required!
- Full of Flavor: With blueberries in every bite and a sugary crumb top, every bite is exploding with flavor.
- The Perfect Party Food: I always love bars for brunch's, parties and showers because you can make them ahead and they're easy to serve.
Full ingredient measurements and instructions can be found in the recipe card below!
- Butter: Allow the butter to come to room temperature after melting.
- Eggs: You will use one whole egg and an egg yolk, if doubling this recipe just use 3 eggs.
- Cornstarch: This is to keep the bars a little softer, if you don't have it just skip it.
- Blueberries: I used fresh blueberries to make these.
Step by Step Instructions
Step 1: In a medium bowl, whisk together butter and brown sugar until combined. Add egg, yolk and vanilla and mix until combined.
Step 2: Stir in cornstarch, baking powder, salt and flour. Then very carefully fold in blueberries.
Step 3: 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.
Step 4: Pour into prepared baking pan and smooth with a spatula to make even for baking. Top with crumb topping.
Step 5: 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.
Expert Baking Tips
If using frozen blueberriess do not defrost before. Frozen will result in a slightly purple bar from the juice of the blueberries when baking.
You can skip the crumb topping and add a glaze, or leave plain on top.
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.
Blondies, aka blonde brownies, are much like a chocolate brownie, but don't use any chocolate or cocoa powder. Using brown sugar and vanilla gives them a very rich vanilla flavor.
Yes, just sub a gluten free flour in for both the blondies and the crumb top.
When too much flour is added to blondies they can turn out more like cake and less chewy. Make sure to weigh your flour, or sift before, if not using a scale. Over mixing the batter is another reason they turn too much like cake. Make sure to just mix until incorporated.
Storing and Freezing
These blueberry blondies can be stored in an air tight container for 3-4 days on the counter. Keep in mind that the crumb top will soften once covered tightly. They can also be kept in the fridge if you prefer to eat them cold.
Blondies are perfect for freezing. If stored in an air tight container they will stay fresh for 3-4 months. Just allow to come to room temperature before eating.
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- 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
- 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
- Preheat oven to 350 F, and line a 8x8 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.