Blueberry Blondies
These delicious blueberry blondies are filled with juicy fresh or frozen blueberries! They're topped with crunchy crumble and are a quick and easy recipe!
Servings: 16 blondies
Calories: 187kcal
Equipment
Ingredients
Crumb Topping
- 2 tablespoons unsalted butter melted
- ⅓ cup plus 1 tablespoon all-purpose flour
- 1½ tablespoons granulated sugar
- 2½ tablespoons light brown sugar
Blueberry Blondies Batter
- 1 cup plus 2 tablespoon all purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 pinch ground cardamom optional
- ½ cup unsalted butter melted
- ⅔ cup 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 blueberries fresh or frozen (don't thaw frozen berries)
- ½ cup white chocolate chips optional
Instructions
Crumble Topping
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and melted butter until crumbs form. Place crumble in the fridge while you prepare the batter.
Blueberry Blondies Batter
- Preheat oven to 350℉. 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 (if using) 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 (if using) 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
Blueberries: Use fresh or frozen blueberries. If you are using frozen blueberries, add them to the batter frozen without thawing them. Blondies with frozen blueberries may need a few extra minutes to bake.
Sugar: Granulated sugar or dark brown sugar can be used in place of some or all of the sugar.
Baking pan: For best results, 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 for this recipe. The blondies would be too thin.
Cooling: Allow blondies to cool completely in the pan before slicing the blondies.
Storage: 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.
Nutrition
Serving: 1blondie | Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 93mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
