Blueberry White Chocolate Blondies
We’re crazy over this decadent and perky Blueberry White Chocolate Blondies recipe!
For my personal sanity, I need sunshine… Continual sunshine.
I need to see green when I walk outside. I need shorts. Sometimes I think our family needs to move to a tropical climate so I can experience summer all year long. After all, when mama’s happy, every body is happy, right?
One way to combat the feeling of endless waiting for sandals and sunshine, is to eat warm-weather foods like berries!
Berries are in abundance right now, and well priced. However when we need sunshine and summer berries in the fall and winter, frozen berries are a good substitute.
Frozen fruits and veggies are picked in the peak of their season and frozen quickly to retain flavor and nutrients. Frozen fruit is usually a fraction of the cost and bakes just as well as fresh fruit.
I use frozen berries and citrus zest anytime I need to bake summer treats out of season.
The bright poppy flavors in today’s Blueberry White Chocolate Blondies helps me make it through the cold months. Reminding me that soon enough, I will be trouncing through the berry patch swinging my little basket and humming a merry tune!
I mean the kids will be doing that and I will be maturely watching from the sidelines… Not skipping.
No matter the season, Blueberry White Chocolate Blondies are a great way to lift your mood!
Blueberry White Chocolate Blondies
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.
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I have made the blondies for only 0.2 of portion because it was running out of butter at home. The portion was already enough for me and my husband as the first trial.
It was my first time to made blondies. I have used dark brown sugar and reduced granulate sugar. They turns out perfect ! It took 38 mins to bake.
I will definitely recommend the recipe to those who like blueberries and blondies ! :)
These are fabulous! I halved the recipe and cooked in a 9×9 pan and they were perfectly done at about 50 minutes. I also used half blueberries and half strawberries for the fruit. They were so good we had a hard time sharing!
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Did something wrong. The “batter” was moist and not something to “press” in.
It puffed up like a souffle and never set.
Baked at 350( yes oven is correct) 75 min and middle never came close to leaving the soup state. Smelled good!
SO delicious. A huge hit! Recommend foil over the top of the pan for maybe the last 5-10 minutes.
Do i use dark or light brown sugar please?
Hi Michelle,
Light brown sugar is a better choice for this recipe. When a recipe doesn’t specify, it’s also best to go with light brown. Happy Baking! :)
The conversions to metric seems wrong…the butter and flour.. it must be about 272 gm ..and 385 gm ..not 2.7 kg and 3.8 kg
Hi there,
Our recipe card format calculates the metric automatically. I will double-check it. Thanks for pointing this out. :)
I am so excited to make this recipe for a family beach trip next week! Quick question: once cooled, should these be stored in the fridge or can they be left in an air-tight container at room temperature? Thank you!
Hi Annie,
You can leave these out at room temperature for 3-4 days. If you plan to store them longer, I would definitely refrigerate them.
Hello, I have a small oven, if I wanna use a 8×8 pan, do I just half the ingredients and baking time?
Hi Grace,
If you adjust the “serving slider” in the recipe form to 10 servings, it will adjust the proportions for you. The baking time should be the same. :)
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This is an absolutely delicious recipe!!! The blondie base is wonderful, chewy on the inside with a nice crispy crust on the top and bottom. Just so buttery and yummy. It is my new go-to blondie base. So perfect! Don’t forget the lemon zest, it really is a wonderful addition to this recipe. I used a 10 x 15 pan with the same ingredient measurements for the 9 x 13 pan, so I got thinner blondies with more blueberries and chocolate chips — can’t go wrong there. :-) Thank you for sharing…
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These were amazing!
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Yum!! Those look delicious.
Wow….seriously, what can I say that everyone else hasn’t already? They look amazing and I want to eat them RIGHT NOW! Where do you live? I’m coming over. :)
Delicious!
Heather