Blueberry Blondies with White Chocolate Chips Recipe

Introduction

These blueberry blondies are a delightful twist on a classic treat, combining the sweetness of white chocolate with juicy fresh blueberries. They bake up soft and chewy with a caramelized top that’s irresistible. Perfect for a snack or dessert, they’re simple to make and sure to please.

Ingredients

• ½ cup unsalted butter
• ½ cup white chocolate chips
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup blueberries, fresh, washed and dried

Instructions

1. Step 1: Melt the unsalted butter in a saucepan over medium heat. While it melts, place the white chocolate chips in a measuring cup or bowl.
2. Step 2: Once the butter is melted, pour it over the white chocolate chips. Let the mixture sit for 5 minutes, then whisk until smooth. Allow it to cool and thicken for about 30 minutes.
3. Step 3: Preheat the oven to 350°F (175°C) and center the oven rack. Line an 8×8-inch baking pan with parchment paper and spray with non-stick cooking spray.
4. Step 4: In a separate bowl, combine the butter and white chocolate mixture with the granulated sugar. Whisk for a minute or two until fully combined and some sugar is absorbed.
5. Step 5: Add the vanilla extract, then whisk in the eggs until incorporated.
6. Step 6: Add the flour and salt. Use a silicone spatula to gently fold the ingredients until the batter just comes together.
7. Step 7: Carefully fold in the fresh blueberries, taking care not to overmix.
8. Step 8: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 45 minutes, or until the top and edges are caramelized and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Step 9: Let the blondies cool to room temperature in the pan. Then remove and cut into 12 or 16 slices before serving.

Tips & Variations

• Use fresh blueberries for the best texture; frozen berries may release too much moisture.
• For extra flavor, try adding a teaspoon of lemon zest to brighten the batter.
• Substitute white chocolate chips with chunks of white chocolate or even milk chocolate for a different twist.

Storage

Store the blueberry blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped for up to 3 months. Reheat gently at room temperature or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While you can use frozen blueberries, be aware that they may add extra moisture, making the blondies slightly more wet. If using frozen berries, do not thaw them before folding into the batter and reduce other liquid ingredients slightly if possible.

How do I know when the blondies are done?

The blondies are done when the top and edges turn golden brown and caramelized. A toothpick inserted near the center should come out clean or with just a few moist crumbs attached, but not wet batter.

Blueberry Blondies with White Chocolate Chips Recipe

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★★★★★

4.5 from 100 reviews

Delight in these moist and chewy Blueberry Blondies, packed with fresh blueberries and luscious white chocolate chips. Featuring a buttery batter infused with vanilla and a hint of salt, these blondies come together easily on the stovetop before baking to golden perfection. Perfect for a sweet snack or dessert, they balance fruity freshness with rich caramelized edges.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup unsalted butter
• ½ cup white chocolate chips
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 2 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup blueberries – fresh, washed and dried

Instructions

1. Melt Butter and Soften Chocolate: In a saucepan over medium heat, melt the unsalted butter. While the butter is melting, place the white chocolate chips in a bowl or measuring cup. Once the butter is fully melted, pour it over the white chocolate chips. Let the mixture rest for 5 minutes to soften the chocolate, then whisk until smooth and incorporated. Allow this mixture to cool for about 30 minutes, or until it thickens slightly.
2. Prepare Baking Pan and Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8 inch baking pan with parchment paper and lightly spray it with non-stick cooking spray to ensure easy removal.
3. Mix Batter with Sugar, Eggs, and Vanilla: In a separate bowl, combine the cooled butter and chocolate mixture with the granulated sugar. Whisk for 1-2 minutes until the sugar is partially dissolved and fully incorporated. Add the vanilla extract and whisk again, then add the eggs and continue whisking until the mixture is smooth and well blended.
4. Add Flour and Salt: Add the all-purpose flour and salt to the wet ingredients. Use a silicone spatula to gently fold the dry ingredients into the batter just until combined and the batter starts to come together. Avoid overmixing to keep the blondies tender.
5. Fold in Blueberries and Prepare to Bake: Gently fold the fresh blueberries into the batter, being careful to not crush them or overmix. Pour the batter into the prepared baking pan and spread it evenly to the corners to form a uniform layer.
6. Bake Blondies: Place the baking pan in the preheated oven and bake for 35 to 45 minutes. Look for caramelized and brown edges and top. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs or clean.
7. Cool and Slice: Remove the blondies from the oven and cool completely to room temperature in the pan. Once cooled, lift the parchment paper to remove the blondies from the pan, then cut into 12 or 16 even squares before serving.

Notes

• Make sure to wash and dry blueberries thoroughly to prevent excess moisture in the batter.
• Allow the butter and white chocolate mixture to cool and thicken before adding to eggs to avoid cooking the eggs.
• Use parchment paper lined pan for easy removal and clean cuts.
• Do not overmix the batter once flour and blueberries are added to maintain a tender texture.
• Blondies keep well stored in an airtight container at room temperature for up to 3 days or can be refrigerated for up to 5 days.
• For a dairy-free variation, substitute butter with plant-based margarine and use dairy-free white chocolate chips.

Keywords: blueberry blondies, white chocolate blondies, blueberry dessert, baked blondies, fruity blondies