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Blueberry Blondies | Easy Dessert Bar Recipe for Summer

Blueberry Blondies for Dessert Bar Recipe lovers, with a soft chewy texture and fresh blueberry bursts.
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These Blueberry Blondies are soft, fudgy, and chewy with bursts of juicy blueberries in every bite. The white chocolate base adds richness and sweetness, making them a perfect warm-weather dessert for sharing.

Ingredients

Scale
  • ½ cup unsalted butter
  • ½ cup white chocolate chips
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup fresh blueberries, washed and dried

Instructions

  1. Place the butter in a saucepan and melt it over medium heat on the stovetop. As the butter begins to liquefy, pour the white chocolate chips into a separate measuring cup or small heatproof bowl.
  2. Once the butter has fully melted, pour it over the white chocolate chips. Let the mixture sit untouched for about 5 minutes so the heat softens the chocolate. After that, whisk until the mixture turns smooth and fully combined. Set it aside and let it cool for about 30 minutes, or until it thickens slightly again.
  3. Preheat the oven to 350°F and move the rack to the center position. Line an 8×8-inch baking pan with parchment paper, then lightly coat it with nonstick cooking spray so the bars lift out cleanly later.
  4. In a separate mixing bowl, add the cooled butter-chocolate mixture and the granulated sugar. Whisk together for one to two minutes until the ingredients are well blended and the sugar begins to dissolve into the base.
  5. Mix in the vanilla extract, then add the eggs. Whisk again until the batter looks smooth and evenly combined.
  6. Add the flour and salt. Use a silicone spatula to gently fold the dry ingredients into the wet mixture. Stop folding once the batter starts to come together and no large patches of flour remain.
  7. Add the fresh blueberries and fold them in very carefully. Try not to overmix at this stage, or the berries may burst and streak the batter.
  8. Pour the batter into the prepared baking pan. Spread it evenly into all corners so the blondies bake at the same rate.
  9. Bake for 35 to 45 minutes. The top and edges should turn golden brown and look lightly caramelized. Check the center with a toothpick; it should come out clean or with a few soft crumbs attached.
  10. Let the blondies cool completely at room temperature before removing them from the pan. Once they are fully cool, lift them out and slice into 12 or 16 squares before serving.

Notes

  • Store Blueberry Blondies in an airtight container at room temperature for up to 5 days.
  • For longer freshness, refrigerate them in an airtight container for up to 10 days.
  • To freeze, wrap the bars well and place them in an airtight freezer-safe container for up to 3 months. Thaw before serving so the texture returns to soft and chewy.

Find it online: https://irmacooks.com/blueberry-blondies/