Blueberry White Chocolate Blondies

This scrumptious blueberry white chocolate blondies recipe combines the rich, buttery flavor of white chocolate with a splash of sweetness from ripe blueberries. They have everything you love about spring and summer in each sweet, berry-licious bite!

Sommer’s Recipe Notes

Blondies, the chocolate-free cousin of brownies, are thick and tender squares of cookie-like deliciousness. They’re a sweet treat you can get pretty creative with and combine all different types of flavors pretty easily. We love fun variations like our blondie recipe with coconut and pineapple, and this decadent salted caramel cashews blondies. And these Blueberry White Chocolate Blondies are another way to enhance your classic blondie recipe!

Why You’ll Love These White Chocolate Blueberry Blondies

• Fresh blueberries or frozen – Depending on the season berries can be in abundance or hard to find fresh. Thankfully, frozen berries can be a great and affordable and year-round substitute!
• Plenty to share – This blueberry and white chocolate blondies recipe is made in a 9×13 baking dish and yields 12 treats. So this is a great recipe for summer parties, bake sales, or whenever you are in need of a dozen squares to share. (Or not share… No judgement here!)
• Top recipe tips – Speaking of sharing… Here I’m sharing the easy steps for how to make the best blueberry blondies, including my nearly foolproof tips to ensure your goodies bake up perfectly golden, sweet and delicious every time!

You are going to absolutely love how the rich flavor of white chocolate and the sweet taste of blueberries in these blondies come together to create the feeling of a warm sunny day!

Ingredients and Tips

• Sugars – Use both granulated white sugar and brown sugar for blondies that are sweet but not too sweet.
• Butter – Unsalted is best, in my opinion, for controlling the amount of salt you add.
• Dry ingredients – You need staples like all-purpose flour, baking powder, baking soda, and salt.
• Eggs – Use large eggs at room temperature.
• Lemon zest – Freshly zest a lemon for the most bright flavor.
• Blueberries – I prefer fresh berries, but frozen are just as yummy – and super handy when it’s not peak blueberry season! There’s no need to thaw frozen blueberries before using.
• White chocolate chips – Or you can roughly chop white chocolate bark into chunks.
• Vanilla extract – Use high quality extract for the best flavor.

Recipe Variations

• Gluten-free – Use your favorite GF-friendly alternative for all-purpose flour.
• Eggless blondies – Unsweetened applesauce can be used as a healthy substitute for eggs!
• Citrus – Swap fresh lemon zest with lime zest for a more tart and tropical flavor.
• Chocolate – Obviously we love white chocolate in this blueberry blondies recipe. But really you can make blondies with blueberries and any chocolate you like! Try them with semi-sweet, milk, or dark chocolate chips.
• Fruit – Use other berries, if you want! Swap blueberries with raspberries or blackberries, chopped strawberries or chopped cherries.

Tips for How to Make White Chocolate Blueberry Blondies

• Do not thaw frozen berries – Thawed berries have excess moisture and will ruin the texture of the white chocolate blondies. So stir them into the batter while frozen and the blondies will turn out fabulous!
• Sift your dry ingredients – Sifting your dry ingredients helps remove any lumps in the flour, baking soda, and other dry ingredients.
• Do not over-mix – Over mixing can add too much air into your batter. This can make the blondies overly dense or unpleasantly chewy.
• Use the folding technique – The folding technique consists of folding the ingredients gradually in a figure 8 motion. This preserves the lightness and structure of the mixture.e
• Tent as necessary – The edges of the blondies may get darker as they bake before they’re fully cooked. If this is the case loosely tent a piece of foil over the top of the baking pan until they are done!
• Storing blondies – The best way to store most baked goods is at room temperature in an airtight container. The blondies will keep for about a week.

Find the full Blueberry White Chocolate Blondies recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.

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White Chocolate Blueberry Blondies

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

This scrumptious blueberry white chocolate blondies recipe combines the rich, buttery flavor of white chocolate with a splash of sweetness from ripe blueberries. They have everything you love about spring and summer in each sweet, berry-licious bite!

Servings: 12 servings

Ingredients

• 2 cups brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter (2 sticks)
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour + 1 tablespoon for blueberries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup white chocolate chips
• 1 cups blueberries (can be frozen)

Instructions

• Preheat the oven to 350 degrees F. Melt both sugars and the butter together until the brown sugar is mostly melted. (You can do this in the microwave for 2-3 minutes or on stovetop.)
• Mix the flour, baking soda, baking powder, salt and lemon zest together. Add the melted sugar mixture and stir. Then add the eggs and vanilla. Stir well.
• Press the mixture into a greased 9 X 13 inch baking dish. Sprinkle the white chocolate chips over the top. Then toss the blueberries with 1 tablespoon of flour and sprinkle them over the top.
• Bake for 45-55 minutes, until a toothpick inserted into the middle comes out clean. If the edges of the blondies start to get dark, loosely tent a piece of foil over the top of the pan. Cool to room temperature before cutting.

Notes

Storing blondies – The best way to store most baked goods is at room temperature in an airtight container. The blondies will keep for about a week.

Nutrition

Calories: 560kcal, Carbohydrates: 88g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 185mg, Potassium: 207mg, Fiber: 1g, Sugar: 63g, Vitamin A: 543IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 2mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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