Blueberry Blondies

The recipe, step by step

These blueberry blondies are wonderfully easy to make, with a rich, fudgy centre, plenty of vanilla, chunks of creamy white chocolate and juicy blueberries in every bite.

Blondies are often described as the lighter cousin of brownies, but rather than relying on cocoa or dark chocolate for their flavour, these are all about buttery caramel notes, brown sugar, vanilla and white chocolate. Add blueberries and you get little bursts of sharp, fruity flavour that balance the sweetness beautifully.

There is no mixer required, and the batter comes together quickly in a couple of bowls. For more indulgent traybakes, try my Walnut Triple Chocolate Brownies or Blueberry Cheesecake Bars.

Recipe Highlights

• Super easy: No stand mixer or electric whisk required.
• Flavour: Buttery caramel, vanilla, white chocolate and juicy blueberries.
• Texture: Soft, chewy and fudgy with melted pockets of white chocolate.
• Fresh or frozen fruit: Either fresh or frozen blueberries can be used.
• Versatile: Swap the blueberries for raspberries or add your favourite nuts.
• Quantity: Makes 12 blondies in a 20 cm (8 inch) square pan.
• Time: 15 minutes preparation and 30–35 minutes baking, approximately 50 minutes total.

Ingredients and Substitutions

• Butter: Use 200 g butter, melted. Butter provides the rich flavour and fudgy texture that makes blondies so irresistible.
• Light brown sugar: Use 300 g. Brown sugar gives the blondies their caramel flavour while helping keep the centre soft and chewy.
• Fine sea salt: Add a pinch. Salt balances the sweetness and helps the caramel, vanilla and white chocolate flavours stand out.
• Vanilla: Use 1 teaspoon pure vanilla extract or ½ teaspoon vanilla paste. Vanilla is an important part of the classic blondie flavour.
• Eggs: Use 2 medium eggs, preferably at room temperature.
• Baking powder: Use 1 teaspoon to give the blondies just enough lift without making them cakey.
• Plain flour: Use 200 g plain or all-purpose flour.
• White chocolate: Use 100 g, chopped into small pieces. Two-thirds is folded into the batter and the remainder scattered over the top.
• Blueberries: Use 100 g fresh or frozen blueberries. There is no need to change the quantity when using frozen fruit.

Nigel recommends

Vanilla Bean Paste

Nielsen-Massey vanilla bean paste adds a rich, rounded vanilla flavour that works beautifully in these blueberry blondies and complements the white chocolate and fresh blueberries.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

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How to Make Blueberry Blondies

1. Preheat the oven: Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4.

2. Prepare the tin: Line a 20 cm (8 inch) square baking tin with baking parchment.

3. Melt the butter: Place the butter in a small saucepan and melt gently. Remove from the heat.

4. Mix the sugar and butter: Put the light brown sugar into a medium mixing bowl and whisk in the melted butter for approximately 1 minute to aerate the mixture slightly.

5. Add the eggs and vanilla: Add the vanilla and eggs and mix until well combined.

6. Combine the dry ingredients: In a separate large bowl, sift together the plain flour, baking powder and salt.

7. Add the chocolate and blueberries: Chop the white chocolate into small pieces. Add approximately two-thirds of the chocolate to the flour mixture together with the blueberries and gently stir to distribute them.

8. Combine the mixtures: Using a spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

9. Fill the tin: Transfer the batter to the prepared baking tin and smooth the surface evenly with a spatula.

10. Add the remaining chocolate: Scatter the remaining white chocolate pieces over the top.

11. Bake: Place on the middle shelf and bake for 30–35 minutes, until a toothpick inserted into the centre comes out clean.

12. Cool completely: Place the baking tin on a wire rack and allow the blondies to cool completely in the tin.

13. Slice: Once completely cool, cut into 12 equal blondies. You can also cut the tray into 9 larger or 16 smaller squares if preferred.

Nigel’s Recipe Tips

Do not overmix the batter. Once the flour has been added, fold only until everything is combined. Excessive mixing can make the blondies tougher rather than soft and fudgy.

Do not overbake them. Like brownies, blondies are at their best when the centre remains soft and fudgy. Start checking them towards the end of the baking time.

Line the tin with baking parchment. This makes the finished blondies much easier to lift out cleanly once cooled.

Let them cool before slicing. The centre continues to set as the blondies cool. Cutting them while hot can make them fall apart and will make it harder to achieve neat squares.

Distribute the blueberries evenly. Gently mixing them with the flour and chocolate before combining everything helps prevent all the fruit ending up in one part of the tray.

Reserve some chocolate for the top. Those visible pieces of white chocolate make the finished blondies look even more tempting.

Variations

Raspberry Blondies

Replace the blueberries with the same quantity of raspberries for a sharper fruit flavour that works beautifully with white chocolate.

Blueberry and Nut Blondies

Add chopped nuts for extra crunch. Good choices include:

• Pecans
• Walnuts
• Hazelnuts
• Almonds

Mixed Berry Blondies

Use a mixture of blueberries and raspberries while keeping the total fruit quantity the same.

Frequently Asked Questions

What Is the Difference Between a Blondie and a Brownie?

Brownies usually get their characteristic flavour and colour from cocoa or dark chocolate. Blondies instead rely on butter, brown sugar and vanilla for their rich caramel flavour.

White chocolate works particularly well here, but it is not what technically defines a blondie.

Can I Use Frozen Blueberries?

Yes. The recipe works with either fresh or frozen blueberries.

Why Are My Blondies Cakey Rather Than Fudgy?

Overmixing the batter or baking for too long can produce a more cake-like texture. Fold the flour in gently and remove the blondies once they are baked through rather than allowing them to dry out.

How Do I Know When Blondies Are Ready?

After approximately 30–35 minutes, insert a toothpick into the centre. It should come out clean when they are ready.

Can I Add Nuts?

Yes. Pecans, walnuts, hazelnuts and almonds all work well with blueberries and white chocolate.

Tools You’ll Need

• 20 cm (8 inch) square baking tin
• Baking parchment
• Small saucepan
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Spatula
• Sharp knife
• Wire cooling rack
• Digital kitchen scales

Storage and Freezing

Storing

Once completely cool, keep the blueberry blondies in a sealed airtight container for up to 1 week.

For the best soft, fudgy texture, make sure they are completely cool before sealing the container.

Freezing

The blondies can be frozen for up to 2 months.

Once completely cool, wrap individual blondies well in cling film or place them in a freezer-safe airtight container. Separating the layers with baking parchment will prevent them from sticking together.

Defrost at room temperature before serving.

Nutrition

Serving: 1 blondie (1/12 of the recipe)

Calories: 337.5 kcal · 17% DV
Total Fat: 17.08 g · 24% DV
Carbohydrates: 43.64 g · 17% DV
Sugars: 30.17 g · 34% DV
Protein: 3.37 g · 7% DV
Sodium: 77.73 mg · 4% DV
Fibre: 0.67 g · 2% DV

% Daily Values are based on a 2,000-calorie diet.

Nutritional information is provided as an estimate and may vary depending on the exact ingredients, brands and serving size used.

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