These super-easy blueberry blondies, have an unmistakable fudge centre with vanilla, white chocolate and juicy blueberries that are just delicious in every bite.
Blondies are basically brownies with white chocolate instead of milk or dark chocolate. So if like me, you are one of those people who love caramel flavours, vanilla and white chocolate this is the recipe for you.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
- Ease: Super-easy, no mixer required.
- Great for: A treat, gatherings or any occasion.
- Taste: Sweet and fruity, rich in butter, caramel and vanilla flavours.
- Texture: Chewy, fudgy, fruity and luxurious.
- Quantity: 12 blondies (20cm / 8inch square baking pan)
- Time: 50 minutes
For this blondie recipe all you need are these ingredients:
- Light brown or demerara sugar
- Pure vanilla extract or paste
- Medium/large eggs
- Baking powder
- Plain or all-purpose flour
- White chocolate bar or chips
- Fresh or frozen blueberries
TIP: I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
This recipe also works well with raspberries and/or with nuts such as pecans, walnuts, hazelnuts or almonds.
If you experiment, I would love to know how you get on and share it with the other readers.
Serving: one blueberry blondie based on 12 servings.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These blueberry blondies will keep in a sealed container for up to a week.
Freezing: These blondies can be frozen, wrapped well in clingfilm or in a sealed container for up to 2 months.
TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
© THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.
- Line your baking tray with parchment or baking paper, it will be easier to remove when baked.
- Do not overmix – when folding the dry ingredients to the wet ingredients, stir until just combined.
- Don’t over-bake – blondies are just like brownies and no-one likes a dry brownie.
READY TO MAKE YOUR BLUEBERRY BLONDIES?
- 20cm (8 inch) square baking pan
- 200 g butter (melted)
- 300 g soft light brown sugar (muscovado)
- 1 pinch fine sea salt
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 2 medium eggs (room temp)
- 1 tsp baking powder
- 200 g plain (all-purpose) flour
- 100 g white chocolate
- 100 g fresh or frozen blueberries
- Preheat oven to 160°C fan / 350°F / Gas 4 and line a 20cm (8 inch) square baking pan with baking paper.
- In a small saucepan, melt the butter.
- In a medium bowl add the brown sugar and whisk in the melted butter. Mix well for about a minute to aerate the mixture.
- Add the vanilla and eggs and mix well.
- In to large bowl, sift the flour, salt and baking powder.
- Chop the white chocolate into small chunks and add 2/3 of it to the flour mix with the blueberries and gently stir together.With a spatula, fold in the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into your prepared baking tray and smooth the top with a rubber spatula.
- Scatter the remaining chocolate pieces over the top.
- Baking: Place on the middle shelf of the oven for 30-35 minutes until a toothpick inserted in the centre of the blondies comes out clean. Place the pan on a wire rack and allow the blondies to cool completely in the baking tray/pan.
- Using a large knife, cut the blondies into 9, 12 or 16 equal squares. If you want the blondies to be extra neat, you can trim all four sides.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!