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–+ servings
Blueberry Blondies

Irresistibly Chewy Blueberry Blondies You’ll Crave

These Blueberry Blondies combine chewy textures with fresh blueberries and white chocolate, making them an irresistible dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free
  • 1 cup White Chocolate Chips Can use dark chocolate chips for a richer flavor
  • 1 cup Granulated Sugar Can substitute with brown sugar for deeper flavor
  • 1 teaspoon Vanilla Extract Use real vanilla for the best taste
  • 2 large Eggs No direct substitutes available
  • 1 cup All-Purpose Flour Gluten-free blends can be used
  • 1/4 teaspoon Salt
Blueberry Filling
  • 1 cup Fresh Blueberries Avoid frozen as they may release too much moisture

Equipment

  • saucepan
  • mixing bowl
  • spatula
  • Baking pan
  • wire rack

Method
 

Baking Instructions
  1. Melt the butter and white chocolate in a saucepan over low heat for about 5 minutes.
  2. Combine the melted mixture with granulated sugar and whisk for 2-3 minutes until light.
  3. Whisk in the eggs and vanilla extract for 1-2 minutes until frothy.
  4. Fold in the flour and salt gently until just combined.
  5. Fold in the fresh blueberries carefully to keep them intact.
  6. Preheat oven to 350°F (175°C) and prepare an 8x8-inch baking pan.
  7. Bake in the preheated oven for 35-45 minutes until golden brown.
  8. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. Freeze for up to 3 months.

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