Blueberry White Chocolate Blondies
by Sommer Collier — last updated on Jul 7, 2024 
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.
White Chocolate Blueberry 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.
Notes
Nutrition
Frequently Asked Questions
Blondies are very similar to brownies (we all know what those are!). The difference is in the sugar and flavoring. Brownies use only white sugar and cocoa powder, blondies use brown sugar and vanilla extract. Blondies can also use white sugar but the brown sugar is a defining ingredient!
Blondies almost sounds brownies, which is a due to the similar thick and fudgy textures of both treats. But the blonde is a nod to the fact that these baked goods without cocoa powder have a pale, slightly yellow color from the combination of sugars and vanilla.
I just made these bars. They came out great. I wondered about mixing the blueberries and chips in, so I did half and half. Gently folded half of the blueberries and white chocolate chips in and sprinkled the other half on top. The edges did get brown so I tented foil like it said, but then it was still jiggly in the middle at 55 minutes. After 10 more minutes it could have still used a few more. Otherwise was a great recipe and I will definitely make it again
Most of the comments here are from 2011 and it’s 2023 so hopefully you’ll see this. I live in Maine and it’s blueberry season. These look amazing and I was planning to make these for a party this weekend. Making blondies I’ve always mixed the berry and chips into the batter not just sprinkled on top. Could I do half and half? mix (carefully fold) half the blueberries and white chocolate chips into the batter and sprinkle the other half on the top?
I am wondering the same! I came to check what people had to say about this in the comments, hilarious that you asked this today!! I think I’m going to give this method a go.
Came back to say I tried it. I did half mixed in and half on top and it was great
Hi Michele,
Sure, you can! As you mentioned, just be gentle, so the berries don’t smash. :)
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!
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. :)
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…
These were amazing!