Blueberry Blondies

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I’ve always had a soft spot for fruity desserts that strike the perfect balance between sweet and tangy, and these Blueberry Blondies do exactly that. I made them one lazy weekend afternoon when I wanted something indulgent, but not too heavy, and they ended up becoming a go-to favorite. The texture is dense yet soft—like a chewy cookie met a buttery cake—with juicy pockets of fresh blueberries in every bite. And that lemon glaze drizzled on top? It takes the flavor to another level with its zesty brightness.

What I love most is how easy these are to whip up. You don’t need a mixer, complicated ingredients, or any special skills—just a bowl, a whisk, and about 10 minutes of prep. Whether you serve them at brunch, sneak one with your morning coffee, or enjoy them as a quick afternoon treat, these Blueberry Blondies always steal the show. They’re sweet, a little tart, and beautifully moist. Honestly, they’re just fun to make and even more fun to eat.

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Why You’ll Love These Blueberry Blondies

• Bursts of real blueberry flavor in every bite.
• Easy to make with simple pantry ingredients.
• No fancy equipment required.
• Perfect texture—soft, buttery, and chewy.
• Bright lemon glaze gives them a fresh, tangy kick.
• Great for breakfast, snack, or dessert.
• They freeze well and travel perfectly.

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What Kind of Blueberries Work Best?

You can use either fresh or frozen blueberries in this recipe, but I usually reach for fresh when they’re in season—they hold their shape better and bring a bit more brightness. If you use frozen, don’t thaw them first; just toss them in frozen and add a teaspoon of flour to prevent them from bleeding too much into the batter. Wild blueberries also work beautifully because they’re smaller and distribute more evenly.

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Options for Substitutions

• Butter: You can swap it with vegan butter for a dairy-free version, but the richness of real butter really shines here.
• Sugar: Try coconut sugar or light brown sugar for a deeper caramel-like flavor, though it will slightly change the color of the blondies.
• Flour: A good 1:1 gluten-free flour blend works well if you’re avoiding gluten.
• Egg: Replace with a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan option.
• Lemon glaze: You could skip it or use orange juice/zest instead for a different citrus twist.
• Blueberries: Swap with raspberries or blackberries if that’s what you have—just as delicious!

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Ingredients for These Blueberry Blondies

Unsalted Butter
The base of any good blondie. It brings richness, moisture, and that unmistakable buttery flavor.

Granulated Sugar
Sweetens the batter just enough to balance the tartness of the blueberries and the lemon glaze.

Egg
Binds the ingredients and gives structure, ensuring a soft and chewy texture.

Vanilla Extract
Adds warmth and depth, enhancing the overall flavor of the blondies.

All-Purpose Flour
The foundation of the blondies—gives them body without making them too cakey.

Salt
Just a pinch balances the sweetness and enhances every other flavor.

Fresh Blueberries
The star of the show—juicy, tangy, and sweet little bursts that add flavor and texture.

Lemon Zest
Infuses the blondies with a light citrusy note that pairs perfectly with the blueberries.

Powdered Sugar
Used for the glaze—it melts into a smooth drizzle that finishes the blondies beautifully.

Fresh Lemon Juice
Bright and tangy, it sharpens the glaze and balances the sweetness of the blondies.

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Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a little overhang for easy lifting after baking.

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Step 2: Melt the Butter

In a microwave-safe bowl or on the stove, melt the butter until completely liquid. Let it cool for a few minutes so it doesn’t cook the egg in the next step.

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Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the melted butter, granulated sugar, egg, and vanilla extract until smooth and glossy.

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Step 4: Add Dry Ingredients

Fold in the flour, salt, and lemon zest using a spatula or spoon until just combined. Don’t overmix—stop when no streaks of flour remain.

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Step 5: Fold in Blueberries

Gently fold the blueberries into the batter, being careful not to crush them. If using frozen, toss them in a teaspoon of flour first to reduce bleeding.

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Step 6: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

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Step 7: Make the Glaze

While the blondies cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable.

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Step 8: Glaze and Slice

Once the blondies are cool, drizzle the lemon glaze generously over the top. Let it set for a few minutes before slicing into squares.

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How Long to Cook the Blueberry Blondies

The blondies should bake in a preheated oven at 350°F (175°C) for about 25 to 30 minutes. Start checking them at the 25-minute mark. You’re looking for golden edges and a center that’s just set—not jiggly, but still soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.

Let them cool in the pan for at least 10–15 minutes before lifting them out. This allows the blondies to finish setting and makes slicing cleaner and easier.

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Tips for Perfect Blueberry Blondies

• Use room-temperature ingredients for the smoothest batter and even baking.
• Don’t overmix the batter after adding the flour. Stir just until combined to keep the blondies tender.
• Flour your blueberries lightly if they’re frozen to prevent them from sinking or bleeding too much.
• Line your pan with parchment paper for easy removal and clean edges.
• Cool completely before glazing to prevent the drizzle from melting into the blondies.
• Use fresh lemon juice in the glaze for the brightest flavor—it really makes a difference.
• Cut with a sharp knife wiped clean between slices for bakery-style squares.

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Watch Out for These Mistakes While Cooking

• Using hot butter with the egg: This can accidentally cook the egg and ruin the texture. Let the butter cool slightly before mixing.
• Overbaking: Blondies can dry out quickly. Keep an eye on the edges and check with a toothpick around 25 minutes.
• Skipping the parchment paper: It makes removal and cleanup much easier—don’t skip it.
• Adding too many blueberries: It may seem like more is better, but too many berries can make the blondies soggy.
• Overmixing the batter: It toughens the blondies and ruins that chewy, tender texture. Stir just until combined.
• Glazing while warm: The glaze will melt right off. Let them cool first.
• Using bottled lemon juice: It lacks the fresh, zesty punch that real lemon juice brings to the glaze.

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What to Serve With Blueberry Blondies?

Coffee or Cold Brew

The perfect pairing for a morning snack or brunch treat—coffee brings out the buttery richness.

Vanilla Ice Cream

A scoop of creamy vanilla on top of a warm blondie? Absolute dessert bliss.

Whipped Cream and Mint

Light, fresh, and pretty—great for dressing up your blondies for guests.

Lemon Yogurt

For a tangy and healthy-ish twist, serve with a dollop of lemon or plain Greek yogurt.

Fresh Berries

Blueberries, raspberries, or strawberries make a beautiful and naturally sweet side.

Iced Tea

Especially a citrusy or berry-infused version—super refreshing alongside a blondie square.

Sparkling Lemonade

Bright and fizzy, it echoes the lemon glaze and adds a fun touch to snack time or brunch.

Almond Milk or Oat Milk Latte

A dairy-free option that complements the blondies’ sweet, buttery flavor beautifully.

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Storage Instructions

To keep your Blueberry Blondies fresh and flavorful:

• Room Temperature: Store in an airtight container for up to 3 days. Keep them out of direct sunlight and heat.
• Refrigerator: If your kitchen is warm or humid, refrigerate them in a sealed container for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap individual slices in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for a quick treat.

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Estimated Nutrition (per serving, based on 9 squares)

• Calories: ~210
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 80mg
• Carbohydrates: 30g
• Sugar: 19g
• Fiber: 1g
• Protein: 2g

Note: These values are approximate and will vary slightly depending on exact ingredients and portion sizes.

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Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes! Just don’t thaw them before adding, and toss them in a little flour to reduce color bleeding.

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Do I have to use the lemon glaze?

Not at all. It adds a nice brightness, but the blondies are still delicious without it.

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Can I double the recipe?

Absolutely. Just use a 9×13-inch pan and add a few extra minutes to the baking time—check around 35 minutes.

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Are these blondies more like cake or cookies?

They land somewhere in between. They’re chewy like a cookie but a bit softer and denser like a brownie.

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Can I make them gluten-free?

Yes, just use a good 1:1 gluten-free flour blend. They come out just as chewy and flavorful.

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How do I know when they’re done baking?

The edges should be golden, and a toothpick inserted in the center should come out with moist crumbs—not raw batter.

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What’s the best way to slice them cleanly?

Use a sharp knife and wipe it between each cut. Chilling the blondies briefly can also help with cleaner slices.

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Can I add other mix-ins like nuts or white chocolate?

Definitely! Chopped walnuts or white chocolate chips pair really well with the blueberries and add extra texture.

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Conclusion

Blueberry Blondies are the kind of dessert that feels casual yet special—easy to make, but impressive in taste. They combine the richness of a classic blondie with the freshness of juicy blueberries and a tangy citrus glaze that keeps every bite exciting. Whether you’re baking for a brunch, packing a lunchbox treat, or craving something sweet and simple, these bars deliver every time. They’re adaptable, crowd-pleasing, and just the right mix of chewy, buttery, and bright.

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