White Chocolate Blueberry Blondies

White Chocolate Blueberry Blondies are soft, dreamy, and absolutely irresistible! They have a sweet white chocolate base, juicy fresh blueberries, and that perfect chewy texture that makes you reach for seconds. This easy recipe uses simple ingredients and comes together in one bowl.

Why You’ll Love This Recipe

These blondies are everything you want in a dessert bar! The white chocolate creates this luscious, buttery base that’s sweet but not overwhelming. Then those fresh blueberries burst in your mouth with every bite, adding little pockets of fruity joy. They’re easier than brownies, fancier than cookies, and honestly? They disappear faster than I can make them.

My family requests these for every gathering, and I’ve stopped fighting it because they’re THAT good. Plus, they’re made in one bowl with no electric mixer—just you, a whisk, and some serious deliciousness ahead!

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Ingredient List

Main Ingredients:

• ½ cup (113g) unsalted butter
• 1 cup (170g) white chocolate chips
• ¾ cup (150g) granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs (room temperature works best)
• 1¼ cups (156g) all-purpose flour
• ¼ teaspoon salt
• 1 cup (148g) fresh blueberries

Optional Add-Ins:

• Extra ¼ cup white chocolate chips for topping
• 1 teaspoon lemon zest for a citrusy kick
• Powdered sugar for dusting

Substitution Notes:

• Butter: You can use salted butter and skip the added salt
• White chocolate chips: Try chopped white chocolate bars for a more luxurious melt
• Blueberries: Please stick with fresh! Frozen ones release too much moisture and make these dense and soggy (trust me, I learned the hard way)

Why These Ingredients Work

Let me break down the magic happening in these bars:

Unsalted Butter & White Chocolate: This dynamic duo creates the signature blondie texture—soft, chewy, and rich. The butter adds moisture while the white chocolate gives that sweet, creamy flavor that makes these feel so indulgent.

Granulated Sugar: It sweetens the bars while helping create those beautiful crackly tops and chewy edges we all love.

Eggs: They bind everything together and add structure. Room temperature eggs mix more smoothly into the batter!

All-Purpose Flour: Just enough to give the blondies structure without making them cakey. We want dense and chewy, not fluffy!

Fresh Blueberries: The star of the show! They add moisture, natural sweetness, and those gorgeous purple swirls. Fresh berries hold their shape better than frozen and don’t turn your batter into a soggy mess.

Vanilla Extract: Enhances all the flavors and adds warmth to the white chocolate.

Essential Tools and Equipment

You’ll need:

• 8×8-inch baking pan (metal or glass works great)
• Parchment paper (makes cleanup a breeze!)
• Medium saucepan or microwave-safe bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick for testing doneness

How To Make White Chocolate Blueberry Blondies

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving some overhang on the sides (this is your handle for easy removal later!). Give it a light spray or brush of butter.

Step 2: Melt the Butter and White Chocolate

Melt the butter in a small saucepan over medium-low heat or in the microwave. Once melted, pour it directly over the white chocolate chips in a medium bowl. Let it sit for about 2-3 minutes without stirring. This allows the heat to gently melt the chocolate. Then whisk until completely smooth and creamy.

Step 3: Cool the Chocolate Mixture

Here’s an important step: let that white chocolate mixture cool for about 10-15 minutes until it’s slightly thickened but still pourable. You want it cool enough that it won’t scramble the eggs when you add them.

Step 4: Add the Sugar

Whisk in the granulated sugar until it’s well combined with the chocolate mixture. Give it a good 30 seconds of whisking!

Step 5: Mix in the Wet Ingredients

Add the vanilla extract and eggs to the bowl. Whisk vigorously until everything is smooth and well combined—about 1 minute.

Step 6: Fold in the Flour and Salt

Sprinkle the flour and salt over the wet mixture. Using a rubber spatula, gently fold it in until just combined. Stop as soon as you don’t see any more white streaks of flour. Overmixing here will make your blondies tough instead of tender!

Step 7: Add the Blueberries

Gently fold in those beautiful fresh blueberries. Be extra gentle here—you don’t want to break them open! Just a few soft folds until they’re evenly distributed throughout the batter.

Step 8: Spread and Top

Spread the batter evenly into your prepared pan. Use your spatula to smooth the top. If you’re using extra white chocolate chips on top, sprinkle them on now!

Step 9: Bake to Perfection

Bake for 35-45 minutes. You’re looking for lightly golden edges and a toothpick inserted in the center that comes out with a few moist crumbs—NOT raw batter, but not completely clean either. These need to stay moist! My oven hits the sweet spot at 40 minutes, but yours may vary.

Step 10: Cool Completely

This is the hardest part! Let the blondies cool completely in the pan before slicing. I usually let mine sit for at least 2 hours. Use the parchment paper overhang to lift them out, then cut into 12-16 squares

You Must Know

Do NOT skip the cooling step after melting the chocolate and butter! If that mixture is too hot when you add the eggs, you’ll end up with scrambled eggs in your batter. Not cute. Let it cool until it’s just warm to the touch—about 10-15 minutes makes all the difference.

Personal Secret: I always toss my blueberries in a teaspoon of flour before folding them in. This prevents them from sinking to the bottom and helps them stay suspended throughout the blondies.

Pro Tips & Cooking Hacks

• Room Temperature Eggs Mix Better: Take your eggs out of the fridge 30 minutes before baking. They’ll incorporate more smoothly into your batter.
• Don’t Overbake: Blondies should be slightly underdone in the center when you pull them out. They’ll continue cooking as they cool. If your toothpick comes out completely clean, they’re already overbaked!
• Use Fresh Berries Only: I cannot stress this enough—frozen blueberries will make these dense and wet. The extra moisture ruins the texture completely.
• Line with Parchment: This isn’t optional! It makes removing and slicing SO much easier and prevents sticking.
• Cool in the Pan: Don’t try to remove these while they’re warm. They’ll fall apart. Patience, my friend!

Flavor Variations / Suggestions

Want to mix things up? Here are some of my favorite twists:

Lemon Blueberry Blondies: Add 1 tablespoon of lemon zest to the batter and 2 teaspoons of fresh lemon juice with the vanilla. The citrus makes these taste like summer!

Triple Berry Blondies: Use ⅓ cup each of blueberries, raspberries, and chopped strawberries instead of all blueberries.

White Chocolate Raspberry: Swap the blueberries for fresh raspberries. Tart and sweet perfection!

Nutty Addition: Fold in ½ cup of chopped macadamia nuts or sliced almonds for extra texture.

Dark Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled blondies for a beautiful contrast.

Cream Cheese Swirl: Drop dollops of sweetened cream cheese on top before baking and swirl with a knife. Fancy and delicious!

Make-Ahead Options

These blondies are actually BETTER the next day once the flavors have melded together!

Make the Batter Ahead: You can prepare the batter, spread it in the pan, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the bake time since it’ll be cold.

Bake and Store: Bake these up to 3 days ahead and store at room temperature in an airtight container. They stay incredibly moist!

Freeze for Later: These freeze beautifully! Wrap individual bars in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for about an hour before enjoying.

Recipe Notes & Baker’s Tips

• Pan Size Matters: Using a 9×9 pan will make thinner blondies that bake faster (check at 30 minutes). Using a smaller 8×8 gives you those thick, chewy bars.
• White Chocolate Quality: Better quality white chocolate = better blondies. Look for white chocolate that lists cocoa butter as an ingredient, not just “white chips.”
• Blueberry Size: Smaller wild blueberries distribute more evenly, but regular blueberries give you those dramatic bursts of fruit.
• The Toothpick Test: A few moist crumbs are GOOD. Completely clean = overbaked and dry. You want that fudgy texture!
• Cutting Clean Bars: Use a sharp knife wiped clean between each cut. Cold blondies slice cleaner than room temperature ones.

Serving Suggestions

These blondies are perfect for:

• Afternoon tea or coffee: Pair with a latte or earl grey tea
• Dessert with ice cream: Warm them slightly and top with vanilla ice cream
• Brunch spread: They’re not too sweet for morning gatherings
• Lunch box treats: Kids go crazy for these!
• Baby showers or spring parties: The pretty purple swirls are so photogenic

Garnish Ideas:

• Dust with powdered sugar just before serving
• Add a dollop of fresh whipped cream
• Serve with a scoop of lemon sorbet
• Top with extra fresh blueberries
• Drizzle with white chocolate

How to Store Your White Chocolate Blueberry Blondies

Room Temperature: Store in an airtight container for up to 5 days. They stay incredibly moist! Just make sure they’re completely cooled before storing or condensation will make them soggy.

Refrigerator: These will keep for up to 10 days in the fridge in an airtight container. Some people actually prefer them cold—the texture gets even fudgier!

Freezer: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature for about an hour, or warm in the microwave for 15-20 seconds for that fresh-baked taste.

Reheating: If you want that warm, just-baked experience, microwave a square for 10-15 seconds. It’ll make the white chocolate get melty again. So good!

Allergy Information

Contains:

• Dairy (butter, white chocolate)
• Eggs
• Gluten (all-purpose flour)

Substitution Options:

Dairy-Free: Use dairy-free butter (like Earth Balance) and dairy-free white chocolate chips (Enjoy Life brand makes good ones). The texture will be slightly different but still delicious!

Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Bob’s Red Mill works great! Your blondies might be slightly more crumbly.

Egg-Free: This one’s trickier. You can try using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), but the texture won’t be quite as chewy.

Questions I Get Asked A Lot

Can I use frozen blueberries instead of fresh?

I really don’t recommend it! Frozen blueberries release too much moisture as they thaw during baking, which makes the blondies dense and soggy. If you MUST use frozen, don’t thaw them first and toss them in extra flour, but honestly, fresh is the way to go here.

My blondies turned out cakey instead of chewy—what happened?

This usually means they were overbaked! Blondies need to come out when the toothpick has moist crumbs, not when it’s completely clean. Also, make sure you’re not overmixing the batter after adding the flour—that develops gluten and makes them more cake-like.

Can I use milk chocolate or dark chocolate instead of white chocolate?

You can, but then they’re technically brownies, not blondies! The white chocolate gives these their signature sweet, creamy flavor and light color. If you swap it out, the whole character of the dessert changes (though it would still be tasty!).

Why do my blueberries sink to the bottom?

The batter might be too thin, or the berries might be too wet. Make sure you’re using fresh berries and try my trick of tossing them in a tiny bit of flour before folding them in. This helps them stay suspended!

How do I know when they’re done?

The edges should be lightly golden and set, and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter, but not completely clean). They’ll firm up more as they cool!

Can I add lemon to these?

YES! Lemon and blueberry are best friends. Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice to the batter. So good!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how yours turned out and any fun variations you tried