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Blueberry Blondies Recipe

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4 from 12 reviews

Delight in these luscious Blueberry Blondies with a crisp cinnamon crumb topping. Soft and buttery blondies are studded with juicy blueberries, baked to golden perfection, and finished with a dusting of powdered sugar for the perfect balance of sweet and tangy in each bite.

Ingredients

Blondie Base

  • ½ cup butter, melted and cooled
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1¼ cups all-purpose flour
  • 1 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup blueberries, washed and completely dry

Crumble Topping

  • 3 tbsp brown sugar
  • ¼ cup all-purpose flour
  • ½ tsp cinnamon
  • Pinch of salt
  • 3 tbsp cold butter, diced

Finishing

  • Powdered sugar for topping

Instructions

  1. Prep: Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with cooking spray and parchment paper for easy removal and minimal sticking.
  2. Mix Butter and Sugar: In a medium bowl, whisk together the melted and cooled butter with 1 cup of brown sugar until the mixture is smooth and well combined.
  3. Add Wet Ingredients: Incorporate the egg, egg yolk, and vanilla extract into the butter mixture. Mix thoroughly until fully blended and smooth.
  4. Combine Dry Ingredients and Blueberries: Stir in the cornstarch, baking powder, salt, and flour. Once combined, very carefully fold in the dry blueberries to prevent them from breaking and discoloring the batter.
  5. Prepare Crumb Topping: In a small bowl, mix together brown sugar, flour, cinnamon, and a pinch of salt. Add the cold diced butter and use a fork or your fingers to work the butter into the dry ingredients until the texture resembles coarse crumbs or sand.
  6. Assemble in Pan: Pour the blondie batter into the prepared baking pan and smooth the surface evenly with a spatula. Evenly sprinkle the crumble topping over the blondie batter.
  7. Bake: Place the pan in the preheated oven and bake for 27 to 32 minutes, or until the top turns golden brown and the edges start to pull away from the pan. The center should be set but still moist.
  8. Cool and Finish: Let the blondies cool completely in the pan before slicing. Optionally, dust the blondies with powdered sugar before serving for a beautiful finishing touch.

Notes

  • Ensure blueberries are completely dry to prevent adding extra moisture to the batter, which could affect baking.
  • Room temperature eggs mix better and help create a smooth batter.
  • Use parchment paper for easy removal of blondies from the pan.
  • Allow blondies to cool fully to set properly before cutting.
  • These blondies can be stored in an airtight container at room temperature for up to 3 days.

Find it online: https://yumntasty.com/blueberry-blondies-recipe/