Description
These White Chocolate Blueberry Blondies are soft, chewy dessert bars made with melted white chocolate, fresh blueberries, and simple pantry ingredients. Perfect for spring and summer gatherings, these one-bowl blondies are easy to make and absolutely irresistible!
Ingredients
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
Instructions
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.
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.
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.
Whisk in the granulated sugar until it’s well combined with the chocolate mixture. Give it a good 30 seconds of whisking!
Add the vanilla extract and eggs to the bowl. Whisk vigorously until everything is smooth and well combined—about 1 minute.
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!
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.
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!
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.
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
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking