These gooey Blueberry Blondies are filled with blueberries and have a crunchy crumble topping! This easy recipe is made without a mixer and can be made with fresh or frozen blueberries!
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Lemon zest, blueberries and white chocolate make these blueberry blondies incredibly delicious! They are buttery and gooey and topped with a buttery crumble topping.
They’re a quick and easy treat for spring and summer!
If you’re a fan of chocolate, you’ll love my m&m blondies! For more berry blondies, try my strawberry blondies and white chocoalte raspberry blondies!
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Why We Love This Recipe
- These blueberry lemon blondies are gooey and chewy like my white chocolate raspberry blondies!
- This easy recipe takes less than an hour to make!
- You can make these blondies with fresh or frozen blueberries, just like my blueberry chocolate cake.
- They’re buttery and full of sweet, creamy white chocolate. Lemon and blueberries add fresh flavor.
- You don’t need any special tools to make these. No mixer required!
Ingredients
Below are useful notes about some of the ingredients for this lemon blueberry blondies recipe.
- Blueberries- Use fresh or frozen blueberries. If you are using frozen blueberries, you don’t need to thaw them. Blondies with frozen blueberries may need a few extra minutes to bake. If you love blueberries, try my Blueberry Cornmeal Cake Recipe, Lemon Blueberry Baked Donuts and Lemon Blueberry Muffins.
- Unsalted butter- Use melted unsalted butter.
- Brown sugar- I recommend light brown sugar. Make sure your brown sugar is fresh.
- 1 egg– Use 1 large, room temperature egg.
- White chocolate chips: Use regular or mini white chocolate chips. You can also use chopped white chocoalte. White chocolate adds a little extra sweetness and creamy texture.
For full list of ingredients and their measurements, see recipe card below.
Substitutions & Variations
- Use granulated sugar or dark brown sugar in place of light brown sugar.
- I haven’t made these gluten-free, but most of my recipes work well with 1:1 gluten free flour.
- Instead of blueberries, use raspberries, blackberries, strawberries or any combination of berries! Try my chocolate chip banana blondies for another delicious variation!
Instructions
Step 1: (See photo 1 above) Combine the flour, cardamom, sugar, brown sugar, and melted butter til crumbs form. Place crumble in the fridge while you prepare the batter.
Step 2: (See photo 2 above) Whisk the melted butter with the brown sugar until combined. Whisk in the egg, vanilla, and lemon zest.
Step 3: (See photo 3 above). Stir in the flour, baking powder, cardamom and salt. Fold in the white chocolate chips and blueberries.
Step 4: (See photo 4 above). Spread batter into an 8 x 8 inch baking pan lined with parchment paper. Bake at 350 F for 24-29 minutes. Top with extra lemon zest and allow to cool before slicing.
Recipe FAQs
Allow blondies to cool completely before slicing. This allows blondies to set and makes slicing them less messy.
I recommend using an 8 inch metal baking pan. Ceramic or glass baking pans conduct heat differently and will require longer baking times. I don’t recommend using a 9 inch pan here. The blondies would be too thin.
Store leftover blondies in an airtight container at room temperature for 2-3 days or in the fridge for up to 6 days. Store leftover blueberry lemon blondies in a freezer bag for up to 2 months.
Expert Tips
Tip #1 – If you use frozen blueberries, you don’t need to thaw them ahead of time.
Tip #2 – Avoid overmixing. Mix until ingredients are just combined.
Tip #3 – Line your pan with parchment paper. Leave the parchment paper hanging over the sides of the pan. This will make it much easier to get the blondies out of the pan.
Tip #4 – Let these blueberry and lemon blondies cool completely in the pan before slicing them.
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Blueberry Blondies
Equipment
Ingredients
Crumb Topping
- 2 tablespoons (28 g) unsalted butter melted
- ⅓ cup (50 g) plus 1 tablespoon all-purpose flour
- 1½ tablespoons (18 g) granulated sugar
- 2½ tablespoons (30 g) light brown sugar
- 1 pinch cardamom optional
- lemon zest for topping baked blondies
Blueberry Blondies Batter
- 1 cup (140 g) plus 2 tablespoon all purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- ½ cup (113 g) unsalted butter melted
- ⅔ cup (146 g) light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest about half a lemon, reserve other half for topping finished blondies
- ¾ cup (111 g) blueberries fresh or frozen
- ½ cup (90 g) white chocolate chips
Instructions
Crumble Topping
- In a medium bowl, combine the flour, cardamom sugar, brown sugar, and melted butter til crumbs form. Place crumble in the fridge while you prepare the batter.
Blueberry Blondies Batter
- Preheat oven to 350 degrees F/180 C. Line an 8 x 8 inch square metal pan with enough parchment paper to create an overhang of at least two inches on two sides.
- In a medium sized bowl, stir together the flour, baking powder, cardamom and salt. Set aside.
- In a large bowl, whisk the brown sugar with the warm melted butter til the butter cools and is combined with the sugar. Whisk in the vanilla, lemon zest and the egg til combined.
- With a spatula, fold in the dry ingredients to the wet ingredients and stir until just combined. Stir in the white chocolate chips then gently fold in the blueberries.
- Gently spread the batter evenly into the prepared baking pan. Remove crumble from the refrigerator. Use a fork to break up the crumble if needed. Sprinkle the crumble evenly over the batter.
- Bake for 24-29 minutes til center is set and edges are slightly golden brown. Finely zest the remaining half lemon over the warm blondies before cooling. Place the pan on a wire rack and allow blondies to cool completely in the pan.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Tasha
Aloha, when making the crumble is it suppose to be mushy?? I attempted to make it but im not sure what I’ve done wrong 😫
Natalie Ward
Aloha! I’m so sorry, Tasha. You didn’t do anything wrong, but unfortunately this is actually on me! I took a closer look at the crumble recipe and realized the butter to flour ratio was off, which would’ve caused that mushy texture. I just updated the recipe with corrected amounts. Thank you so much for pointing this mistake out. I hope you’ll give it another try with the updated version! 🤍
Tasha
Omg my first batch i made even with failing on the crumble i still added it on regardless it being mushy lol, it still came out delicious 😋 my second batch a few days after you updated it, it was even more amazing 🙏thank you so much for sharing your recipe 😊 its my go to from now on🤗Mahalo 🤙
Natalie Ward
Hi Tasha, Ohhh nice!! I was thinking of you and wondering how your blondies turned out. Thank you for letting me know. I’m so happy you enjoyed both batches! Thanks for making it a second time and I love that it’s your go to now!
Abbay and Gamder’s Kitchen
The Blueberry Blondies recipe is a true gem! Easy-to-follow instructions lead to moist blondies with a perfect balance of flavors. The crumble topping adds a delightful crunch, while the blueberries and white chocolate chips provide bursts of sweetness. A must-try for any baker!
Natalie
Thank you so much for trying these blueberry blondies, Abbay and Gamder! You described them perfectly and I’m so happy you loved the recipe 🙂
Jasmine
Awesome 😎 recipe
Natalie
Thank you so much Jasmine!! xo
Martin
Easy to make with the kids. Nice balance with the blueberries and lemon. Very moist and delicious. Loved making and eating them!
Lisa
My husband and I love these! I try to bake “healthy” when possible so used 1/2 cup of Truvia brown sugar blend to cut some calories and used 1/2 cup of unbleached white flour (plus the extra tablespoon) and 1/2 cup whole grain white flour. This gave the blondies a more dense texture and by the look of them once baked, I was afraid they would be dry but they weren’t! I did not have cardamon so substituted 1/4 tsp cinnamon mixed with 1/4 tsp allspice. I don’t like a lot of sweet icing/frosting so I used a simple glaze of 1 tbsp melted butter with 1 tbsp lemon juice (no zest) and 1/2 cup of Truvia confectioner’s sugar. These were delicious and kept very well on the countertop for several days.
Natalie
Hey Lisa,
I’m so happy you and your husband love these blondies!! Thank you so much for making them and for sharing your recipe notes! Those sound like great healthy alternatives 🙂 Thanks for taking the time to comment. Have an amazing week! XO Natalie
Sue
These look luscious. Could I use frozen wild blueberries? Should I do anything specific with them, since they’re frozen?
Natalie
Hi Sue! Sorry it took me a couple days to get back to you! I haven’t made these with frozen blueberries yet, so unfortunately can’t say for sure whether it’s best to to thaw and drain them or add them while still frozen. I’m sure you can use frozen wild blueberries, but can’t say for sure the best way without testing them in this recipe. I’m sorry I can’t be more helpful. Please let me know if you try them! Have a great weekend 🙂 Natalie
Barbara Ward
I had to make these what with two of my favorite ingredients in the recipe-lemon zest and blueberries! I was not disappointed. So very delicious!
Natalie
Hi Barb! Fantastic! So happy you enjoyed these blueberry blondies. Thanks so much for making them! xo Natalie
Jenny
Made these Bluberry blondies this morning ! And are already gone
Thanks for the recipe. Purely delicious
Natalie
Hey Jenny!
Thanks so much for making these! So happy you enjoyed them and great sign that they disappeared so quickly! Have an awesome week XO Natalie
Barbara Briggs Ward
I just had to make these Blueberry Blondies since the recipe featured some of my favorite ingredients and the photos were so enticing. The results were so very delicious. My family loved them!
Natalie
Hi there! Happy you enjoyed these blondies and that they were a hit with the family! Have a fantastic week!
Barbara Briggs Ward
So blueberry Delicious!
Joseph
Simply delicious and a must try.
Natalie
Thank you Joseph! So happy you enjoyed them and yes they’re definitely a must try! 🙂
Jennessa
Hi, I just wanted to ask a question about your blueberry blondies. When you talked about the icing, you said it helped to bring out the flavor of the lemon inside the bars, but I dont see there being any lemon added to the blondie batter. What did you mean by that? I think putting some lemon in the batter would be a yummy thing. How would you go about doing that? Thanks for your time.
Jennessa Frengle
Natalie
Hi Jennessa thanks so much for noticing that! You are right, the lemon was missing from the recipe. Sorry for that inconvenience. The blondie batter should have 2 teaspoons of lemon zest in it. I just updated it so it’s now there in the recipe. Also, you’re right-the lemon in the batter is definitely yummy 🙂 Thanks again! -Natalie