Name: Blueberry Blondies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: ¼ cup all-purpose flour (31g); 3 tablespoons granulated sugar (38g); 2 tablespoons butter, melted (28g); ½ cup unsalted butter, melted (113g); ¾ cup packed brown sugar (150g); ¼ cup granulated sugar (50g); 1 large egg; 1 teaspoon pure vanilla extract; 2 tablespoons cornstarch (16g); ½ teaspoon baking powder; ½ teaspoon kosher salt; 1 cup all-purpose flour (125g); 1 cup blueberries* (150g)

Blueberry Blondies

July 16, 2023 by Tasia 6 Comments

EASY blueberry blondies with a quick crumble topping! They are a classic soft and chewy blondie bar; made with simple ingredients and bursting with blueberries.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Blondie bars are super simple to make and are a great bar cookie when you are a busy baker. Blueberry blondies add a burst of fruit and the easy crumble topping {reminds me of my raspberry crumble cookies} takes these cookie bars from boring to irresistible!

If you are in the mood for more blueberry recipes try my blueberry pie or lemon blueberry cookies. For breakfast ideas try my healthy lemon blueberry muffins or easy blueberry coffee cake. And if you're in the mood for ice cream try my white chocolate ice cream with roasted blueberries!

Why you will love this blondie recipe

Quick and easy ~ simple ingredients come together in two bowls to make these scrumptious blondie bars.
Soft and chewy ~ blueberry crumble blondies have a dense and chewy, soft and tender texture.
Crumble topping ~ a super easy crumble is added over the batter to give this blondie recipe a little something special.
Melted butter means no planning ahead!
No mixer required.

what are blondie bars?

Blondies are similar to brownies, but are made with brown sugar and no cocoa powder or melted chocolate. They are a classic American cookie bar that have a texture like brownies, but a more caramel-like flavor as they have a vanilla base made with brown sugar.

Blondies can be plain, but are often loaded with nuts, chocolate chips or chopped candies. Today we are adding flavorful blueberries.

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ you need melted, unsalted butter for both the crumble and blondies.
Brown sugar ~ the signature mark of a blondie recipe. I prefer dark brown sugar, but light brown sugar or a combination can also be used.
Granulated sugar ~ used in both the crumble and the blueberry blondies.
Egg ~ you will need one large egg.
Vanilla ~ adds flavor; I prefer a pure vanilla extract.
Cornstarch ~ helps to add softness to the blondie bars. If you don't have cornstarch, use two tablespoons of all-purpose flour in it's place.
Baking powder ~ to give the blondies a little lift.
Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
All-purpose flour ~ gives structure to the blueberry blondies. For gluten free blondies, use a one-to-one flour replacement.
Blueberries ~ my preference is fresh blueberries, but frozen blueberries can also be substituted. See the recipe card for how to use them.

how to make blueberry crumble blondies

Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper and lightly butter or spray with non-stick spray.

Next make the crumble; in a medium bowl mix together the all-purpose flour and granulated sugar. Then pour the melted butter over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.

Now in a large bowl, mix together the melted butter, brown sugar and granulated sugar until well combined.

Then add the egg and vanilla. Scrape the bowl as needed and beat until combined. Now add the cornstarch, baking powder and kosher salt and mix until well combined.

crumble topping in a bowl with a fork — Use a fork to mix the melted butter into the flour and sugar until it gets clumpy.

melted butter and sugars mixed in a bowl — The butter won't fully mix with the sugar until the egg is added.

blondie batter after the egg and vanilla have been mixed in — The batter becomes more cohesive after the eggs and vanilla have been fully mixed in.

Next add the all-purpose flour and mix until some large flour streaks remain. Then add about ¾ of the blueberries and gently fold to combine.

blondie batter with some large patches of flour remaining — Mix in the flour until some large patches of flour remain.

blueberries folded into the blondie batter — Use a spatula to gently fold the blueberries into the batter.

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.

Then sprinkle the crumble and remaining blueberries over the top.

Bake until the edges have browned and a tester in the center comes out with just a few moist crumbs.

blueberry blondie batter in a parchment lined baking pan. — Spread the batter in an even layer in a parchment lined baking pan.

crumble and blueberries sprinkled over the blondie batter — Sprinkle the crumble over the blondie batter and top with the remaining blueberries.

baked blueberry blondies in the baking pan — The blueberry blondies are done when the edges are golden and a toothpick comes out with just a few moist crumbs.

tips for making the best blondie bars

Using a kitchen scale will be more accurate than measuring cups, especially for the flour and blueberries.
Gently fold in the blueberries to avoid smooshing them into the batter.
Brown sugar is a key ingredient in tasty blondie recipes. You can use dark brown, light brown or a combination. If all dark brown sugar is used you'll have a touch more moisture and sweetness.
The cornstarch adds to the chewy and soft texture. It's an excellent secret ingredient that I also use in my blackberry coffee cake.
If using frozen blueberries in this quick and easy recipe, don't defrost them first.
For neatly cut bars; the blondie bars should be completely cool {chilling them will also help}. Use a sharp knife and wipe it clean between each cut.

variation ideas

My taste testers found these blueberry blondies to be perfectly sweet, but here are some ideas for making them your own.

Lemon blueberry blondies ~ add lemon zest to the batter. I would use 1-2 tablespoons of zest. A lemon glaze would also be lovely; this scone recipe uses my favorite lemon glaze.

White chocolate blueberry blondies ~ add ½ cup of white chocolate with the blueberries. You could also drizzle a little melted white chocolate over the top. I would use 1-2 ounces of white chocolate.

If you are in the camp of liking a more cake-like bar; add one extra egg. I'd call this version more of a blueberry crumble cake {it wasn't the texture I was going for} and it's downright delish!!

frequently asked questions

is a blondie the opposite of a brownie?

Blondie bars are often called blonde brownies. Both are dessert bars, but blondies have a vanilla and brown sugar base while brownies use chocolate and cocoa.

why are my blondies raw in the middle?

The oven might not be at the correct temperature. I keep an oven thermometer in my oven so I can make sure it's at the temperature I think it is. A too hot oven will cause the edges to over bake before the middle has a chance to fully cook.

If you use a glass pan, it could take up to double the amount of baking time as glass conducts heat differently then metal.

The blueberry blondies could also be under baked. When you test them with a toothpick, a few moist crumbs is ideal. If the toothpick has wet batter, bake your blondies a little longer.

can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw the blueberries before adding them to the batter. The frozen blueberries may color blondie bars a bit bluish purple.

can I use a different berry?

Yes! You can use raspberries, blackberries or strawberries in this blondie bar recipe.

how to store

Blueberry blondies will stay fresh in an airtight container at room temperature for 1-2 days or can be stored in an airtight container in the refrigerator for up to 5 days.

They also freeze well for up to three months; allow to defrost before serving. Serve chilled or at room temperature.

blueberry blondies on a parchment lined cooling rack

Remember to snap a picture and tag me on Instagram if you make these EASY Blueberry Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other blondie bars to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

Yield: 16 bar cookies

Blueberry Blondies

EASY blueberry blondies with a quick crumble topping! They are a classic soft and chewy blondie bar; made with simple ingredients and bursting with blueberries.

Prep Time 15 minutes

Bake Time 35 minutes

Total Time 50 minutes

Ingredients

crumble

¼ cup all-purpose flour (31g)
3 tablespoons granulated sugar (38g)
2 tablespoons butter, melted (28g)

Blondies

½ cup unsalted butter, melted (113g)
¾ cup packed brown sugar (150g)
¼ cup granulated sugar (50g)
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons cornstarch (16g)
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup all-purpose flour (125g)
1 cup blueberries* (150g)

Instructions

Preheat oven to 350°F and line a 8x8 baking pan with parchment paper and lightly butter or spray with non-stick spray.
For the crumble: in a small to medium bowl mix together the all-purpose flour (¼ cup/31g) and granulated sugar (3 tablespoons/38g). Then pour the melted butter (2 tablespoons/28g) over the dry ingredients and stir with a fork until a clumpy mixture forms. Set aside.
For the blondies: In a medium to large bowl, mix together the melted butter (½ cup/113g), brown sugar (¾ cup/150g) and granulated sugar (¼ cup/50g) until well combined.
Then add the egg (1 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and beat until combined, about 1 minute. Now add the cornstarch (2 tablespoons/16g), baking powder (½ teaspoon) and kosher salt (½ teaspoon) and mix until well combined, about 1 minute more.
Next add the all-purpose flour (1 cup/125g) and mix until some large flour streaks remain. Then add about ¾ of the blueberries (1 cup/150g) and gently fold to combine.
Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Then sprinkle the crumble and remaining blueberries over the top.
Bake for 30 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*Fresh, washed and dried blueberries are my preference. Frozen blueberries can be used - do not thaw them - and they will likely add more color to the batter.

I use dark brown sugar, but light brown or a combination of the two can also be used.

If you don't have cornstarch, use extra all-purpose flour in it's place. 2 tablespoons of all-purpose flour is 15-16g.

Blueberry blondies will stay fresh in an airtight container at room temperature for 1-2 days or can be stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a metal baking pan; glass can take up to double the amount of baking time.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 74mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Lemon Truffles

July 9, 2023 by Tasia 2 Comments

EASY, four ingredient lemon truffles! These delicious truffle balls are made with a simple white chocolate ganache and lemon zest. They are the ultimate no bake treat!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Homemade lemon truffles are so easy to make! They are no bake, which makes them perfect for summer time or the holidays when oven space is at a premium.

The truffle balls are made with white chocolate, heavy cream and lemon zest and don't require any fancy equipment.

For more citrus desserts be sure to try my lemon white chocolate cake, lemon bar cookies or mini key lime cheesecake.

why you will love this homemade truffle recipe

Simple ingredients ~ only four ingredients are needed; three if you don't want to roll them in confectioners' sugar.
So quick and easy to make!
Soft and creamy texture thanks to the easy white chocolate ganache.
A no bake recipe ~ perfect for summer entertaining or Christmas cookie trays. They would also be great Easter treats!

🍋ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

White chocolate ~ a quality white chocolate is needed here. I tested the recipe with Callebaut chocolate as well as Trader Joe's white chocolate baking chips and Ghirardelli white chocolate chips. I cannot guarantee that any other white chocolate chip brands would work.
Heavy cream ~ also sold as heavy whipping cream is needed for the smooth ganache. The cream should have at least a 36% milk fat.
Lemon zest ~ I zested one large lemon, which yields about 1 tablespoon of lemon zest. If you like a big pop of lemon, increase the zest to 2 tablespoons. This is my favorite zesting tool.
Confectioners' sugar ~ also known as powdered sugar, is used for coating the outside of the truffle balls after they have chilled. You can skip this step or use one of the alternate coatings listed below with truffle decorating ideas.

👩🏼‍🍳how to make lemon truffles

Start by placing the white chocolate {chopped finely if not using Ghirardelli or Trader Joe's white chocolate chips} in a glass or metal bowl that will fit snugly over a sauce pan. Set aside.

Then place about 1-inch of water in the bottom of a saucepan and bring to a simmer. Once the water is simmering, pour the heavy cream over the white chocolate and place the bowl snuggly on top of the saucepan {you are creating a double boiler}.

white chocolate chips and heavy cream in a bowl — Add the white chocolate and heavy cream to a glass or metal bowl that will snugly fit over a saucepan. {You are creating a double boiler}

white chocolate and heavy cream over a pot of simmering water — Place the bowl over a pot with about an inch of simmering water. Make sure the bottom of the bowl is NOT touching the water.

Now stir occasionally until about 50% of the white chocolate has melted. Carefully remove the bowl from the saucepan and continue stir in one direction until all the chocolate is melted.

Once all the chocolate is melted, add the lemon zest and stir to combine.

partially melted white chocolate chips in a bowl — When the white chocolate has melted by about 50%, remove it from the heat.

melted white chocolate and heavy cream in a bowl — The white chocolate and heavy cream will be thick once fully melted together.

lemon zest added to melted white chocolate — Add the lemon zest over the melted white chocolate and cream mixture and stir until combined.

Place plastic wrap directly on the top of the lemon truffles ganache and place in the refrigerator until firm 1-2 hours.

lemon truffle ganache in a bowl. — Once the lemon zest is mixed in, chill the ganache.

plastic wrap pressed onto lemon truffle ganache — Press plastic wrap on top of the ganache before chilling.

Use a tablespoon scoop to portion the truffles and lightly roll between your hands to make a smooth ball, then roll in the confectioners' sugar or desired topping. They can be left with no topping as well.

truffle decorating ideas

You can go simple and just roll the lemon truffles in confectioners' sugar or try rolling them in ~

Crushed freeze dried strawberries or blueberries
Sprinkles
Coarse sanding sugar or turbinado sugar {I buy mine at Trader Joe's}

red, white and blue lemon truffles — Lemon truffles rolled in finely crushed freeze dried strawberries and blueberries.

what white chocolate should I use?

I tested this easy truffle recipe with Callebaut white chocolate, Trader Joe's white chocolate baking chips and Ghirardelli white chocolate chips. Any quality white chocolate baking bar should also work.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

troubleshooting truffles

The white chocolate didn't melt ~ place the mixture back over the pot of simmering water and stir another minute, being careful to not get the white chocolate too hot.
The white chocolate is separating and looks greasy ~ the mixture got too hot. Sometimes you can rescue the chocolate by adding a little more finely chopped white chocolate and slowly stirring it in.
The truffle mixture is too hard to scoop ~ allow the lemon truffles ganache to sit on the counter for 10-15 minutes and try again.
The lemon truffles aren't accepting the toppings ~ roll the truffle balls between your hands to warm them up and make them a little sticky; then roll in the topping again.

frequently asked questions

can I add lemon juice to the chocolate?

White chocolate can be finicky, so I prefer to use lemon zest versus a lemon juice or extract. Lemon zest adds a powerful punch of tartness, often better than lemon juice. If you love a really tart lemon dessert; use the zest of two large lemons instead of one.

do lemon truffles need to be refrigerated?

Since the no bake truffles are made with heavy cream, I feel best storing them in the refrigerator. The lemon truffles have the best texture when they are eaten at room temperature, so pull them out about 20 - 30 minutes before you plan to eat them.

They will be fine at room temperature for several hours, if serving them at a party.

can truffles be frozen?

Yes! Lemon truffles can be frozen in an airtight container for up to three months. Allow to defrost before serving.

how to store

Lemon truffles should be stored, covered, in the refrigerator for up to two weeks. See above or in the recipe card for how to freeze them.

lemon truffles on a plate with lemons in the background

Remember to snap a picture and tag me on Instagram if you make these EASY Lemon Truffles. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no bake desserts

Yield: approximately 25 truffle balls

Lemon Truffles

EASY, four ingredient lemon truffles! These delicious truffle balls are made with a simple white chocolate ganache and lemon zest. They are the ultimate no bake treat!

Prep Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 20 minutes