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Wild Blueberry Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Wild Blueberry Blondies are a delightful twist on classic blondies, featuring bursts of juicy wild blueberries and creamy white chocolate chips. With a tender, buttery crumb and a subtle vanilla bean aroma, these blondies are perfect for a sweet snack or dessert. Baked to golden perfection, they offer a balance of fruity tang and rich sweetness that’s sure to please any crowd.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt

Wet Ingredients

  • 1 cup salted butter (melted)
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla bean paste

Add-ins

  • 1 cup white chocolate chips
  • 1 1/2 cups wild blueberries (fresh or frozen)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350ºF (180ºC). Lightly grease a 9-inch (23-cm) square baking pan and line it with parchment paper. Set aside to ensure easy removal later.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and table salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate large mixing bowl, whisk the melted salted butter, brown sugar, eggs, and vanilla bean paste until you achieve a creamy and smooth consistency, ensuring the sugar is well incorporated.
  4. Incorporate Dry Ingredients and White Chocolate: Add the dry ingredient mixture and white chocolate chips to the wet ingredients. Fold them together gently halfway to avoid overmixing, which maintains a tender texture.
  5. Fold in Blueberries and Finish Batter: Gently fold in the wild blueberries until they are evenly distributed throughout the batter, taking care not to break them up. The batter should be mixed just until everything is combined.
  6. Bake the Blondies: Spoon the batter into the prepared pan and smooth the surface evenly with a spatula. Bake in the preheated oven for 47 to 50 minutes, or until the blondies turn golden and the surface is no longer wet or shiny.
  7. Cool and Serve: Remove the pan from the oven and transfer to a wire rack. Allow the blondies to cool completely before slicing into 16 squares and serving. This helps them set properly for clean cuts.

Notes

  • Use fresh or frozen wild blueberries depending on availability; if using frozen, do not thaw before mixing to prevent the batter from turning blue.
  • Line the baking pan with parchment paper for easy removal and cleaner edges.
  • Do not overmix the batter once the dry ingredients are added to ensure a tender blondie texture.
  • Check for doneness by looking for a golden color and a set, non-shiny top; a toothpick inserted should come out with a few moist crumbs but no wet batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://dishmelt.com/wild-blueberry-blondies-recipe/