Description
Delight in these moist and tender Blueberry Blondies packed with juicy blueberries and a cinnamon spiced crumb topping. Perfectly golden with a buttery base, these blondies offer a comforting sweet treat that’s easy to prepare in under an hour. Ideal for dessert, snack, or an afternoon indulgence.
Ingredients
Blondie Batter
- ½ cup butter (melted and cooled)
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1¼ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp salt
- 1 cup blueberries (washed and completely dry)
Crumb Topping
- 3 tbsp brown sugar
- ¼ cup all-purpose flour
- ½ tsp cinnamon
- Pinch of salt
- 3 tbsp cold butter (diced)
- Powdered sugar for topping (optional)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with cooking spray and parchment paper, allowing some overhang for easy removal of blondies later.
- Mix Butter and Sugar: In a medium bowl, whisk together the melted and cooled butter with 1 cup of brown sugar until fully combined and slightly smooth.
- Add Wet Ingredients: Incorporate the large egg, egg yolk, and vanilla extract into the butter-sugar mixture, mixing until evenly blended.
- Combine Dry Ingredients: Stir in cornstarch, baking powder, salt, and all-purpose flour to the wet mixture. Fold everything gently until just combined.
- Add Blueberries: Carefully fold in the dried blueberries, taking care not to crush them to keep the batter light and airy.
- Prepare Crumb Topping: In a small bowl, mix the brown sugar, flour, cinnamon, and a pinch of salt. Add the cold, diced butter and use a fork or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs or sand.
- Assemble in Pan: Pour the blondie batter into the prepared baking pan. Smooth the surface evenly with a spatula. Evenly scatter the crumb topping over the batter.
- Bake: Place the pan in the preheated oven and bake for 27-32 minutes or until the top is golden brown and the edges pull slightly away from the pan. A toothpick inserted into the center should come out with moist crumbs but no wet batter.
- Cool and Serve: Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Dust lightly with powdered sugar if desired, cut into 16 squares, and serve.
Notes
- Make sure blueberries are completely dry before folding into batter to prevent excess moisture.
- Room temperature eggs help the batter mix more evenly.
- The crumb topping adds a wonderful cinnamon flavor and crunchy texture—don’t skip it!
- Cool thoroughly before slicing to avoid crumbly pieces.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
