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Blueberry White Chocolate Blondies

Blueberry white chocolate blondies with juicy berries and creamy white chocolate chips. Soft, buttery bars baked until lightly golden, then cooled completely for clean slices.
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Prep Time 15 minutes
Cook Time 32 minutes
cooling 40 minutes
Total Time 1 hour 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Blondies
  • 1 cup unsalted butter melted
  • 1.25 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup white chocolate chips
  • 1.25 cup fresh blueberries
  • 2 tbsp flour for coating blueberries
Optional Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 0.25 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the blondies
  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13-inch baking pan with parchment paper.
  3. Whisk melted butter and light brown sugar until smooth.
  4. Add large eggs and vanilla extract, then mix until combined.
  5. In a separate bowl, combine all-purpose flour, baking powder, and salt.
  6. Gradually stir the dry mixture into the wet mixture until just combined.
  7. Toss fresh blueberries with flour to coat.
  8. Fold white chocolate chips and the coated blueberries into the batter.
  9. Spread the batter evenly into the prepared pan.
  10. Bake for 28–32 minutes, until the top is lightly golden.
  11. Cool completely before slicing.
Optional glaze
  1. Whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled blondies if desired.

Notes

For the cleanest squares, cool the bars completely before cutting—aim for at least 40 minutes at room temperature. Store covered in the fridge up to 4 days. Freeze baked blondies for up to 2 months; thaw overnight in the refrigerator. Dietary swap: use a gluten-free 1:1 all-purpose flour blend instead of all-purpose flour for a gluten-free version.