Blueberry Blondies (Printable)

Soft, chewy blondies infused with juicy blueberries and vanilla, perfect for dessert or snacking.

# What You'll Need:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon salt

04 - 1/2 cup unsalted butter, melted and cooled

05 - 1 cup light brown sugar, packed

06 - 1 large egg

07 - 2 teaspoons vanilla extract

08 - 1 cup fresh or frozen blueberries

09 - 1/2 cup white chocolate chips (optional)

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly grease.

02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.

03 - In a large bowl, stir melted butter and brown sugar until smooth. Whisk in the egg and vanilla extract until fully incorporated.

04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

05 - Gently fold in the blueberries and white chocolate chips if using, being careful not to crush the berries.

06 - Spread the batter evenly in the prepared pan, using a spatula to smooth the surface.

07 - Bake for 28-32 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.

08 - Cool completely in the pan before lifting out and cutting into bars. Store in an airtight container.

01 -

The jammy blueberries explode against buttery vanilla dough like little pockets of sunshine
These come together in one bowl with zero fancy techniques but taste like you spent all day in the kitchen

02 -

Overmixing after adding the dry ingredients makes tough blondies—fold gently and stop as soon as flour disappears
Testing with a toothpick too early gives false results—wait for those golden edges before checking

03 -

Let the melted butter cool for 10 minutes or it will cook your eggs when you add them
Room temperature ingredients blend together seamlessly—cold egg + hot butter = tiny scrambled egg pieces