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    Home » Recipes » Cookies

    Blueberry Blondies

    Published Mar 3, 2023, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe

    Our yummy blueberry blondies are spiced with cinnamon and loaded with fresh juicy blueberries.

    Stack of four blueberry blondies on baking paper.

    These blueberry blondies are a real hit with both kids and adults!

    They are similar to cookie bars but chewy with a yummy gooey center, spiced with cinnamon and packed with juicy blueberries. So good!

    This recipe makes around 12 large squares in a 23×33 cms (9×13 inch) pan, but you could cut them smaller if you wish.

    It can also be doubled to make a big batch for summer brunches, birthday parties or to freeze for an easy snack.

    These blondies can also be made with frozen blueberries so you can enjoy them all year round!

    Wondering what to do with a large batch of blueberries? You may also like to try our blueberry muffin bread.

    If you enjoyed these blueberry blondies, you may also like our banana blondies which is a very similar recipe with a couple of small changes.

    You may also like to try our chocolate chip blondies made without baking powder or baking soda, or our nut free brownies.

    Click the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Ingredients
    • Step by step instructions
    • Cooking times
    • Serving
    • Optional extras
    • Storing
    • You may also like …
    • 📋 Recipe
    Blueberry blondies on baking paper.

    Ingredients

    Some helpful information on the ingredients you will need:

    • butter – we like to use salted butter as salt is a natural flavour enhancer, but you could use unsalted and add ½ teaspoon salt.
    • brown sugar – light or dark (see recipe notes)
    • sugar – either caster or granulated
    • eggs – same quantity of medium or large
    • vanilla – use vanilla extract which is natural, not vanilla essence which has a less desirable synthetic flavour.
    • flour – all purpose. Sieve before using to break up any clumps and allow for better mixing.
    • baking powder – helps them rise a little and so they don’t fall apart.
    • cinnamon – ground
    • blueberries – fresh, washed and patted dry or directly from frozen

    See recipe card for quantities.

    Step by step instructions

    Melting butter in small saucepan.

    Melt butter in a small saucepan on medium heat.

    Pouring melted butter into sugar in glass bowl.

    Pour into a medium mixing bowl with brown and white sugar.

    Sugar and egg mixture in mixing bowl.

    Whisk in the eggs, vanilla and cinnamon.

    Blueberries tossed in flour and cinnamon in metal bowl.

    Toss the blueberries in a little flour to prevent the blueberry colour from bleeding into the mixture.

    Blueberry batter in mixing bowl.

    Add the blueberries then sift the flour and baking powder into the mixture and gently stir till just mixed.

    Blueberry batter in a lined baking pan.

    Pour the batter into the lined baking pan and bake for 25-30 minutes.

    Cooking times

    Cooking times will vary depending on the type of baking dish.

    The temperature and time given in the recipe card is for a cast iron baking pan, and this will be the same for any metal pan.

    If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes.

    Bake till the top is golden and a toothpick inserted in the middle comes out clean.

    Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.

    Baked blueberry blondies cooling before cutting.

    Remove from the oven and leave to cool in the pan before turning out and cutting into squares.

    Stacked blueberry blondies.

    Serving

    Cut the blondies into 12 large squares or 24 thin rectangles.

    Serve warm with a big scoop of ice cream or at room temperature.

    Optional extras

    Here are some more ways to make these blondies.

    • add icing – drizzle over some of our lemon icing glaze
    • more gooey – mix an extra egg yolk into the batter before adding flour
    • caramel flavour – instead of light brown sugar use dark brown sugar (see recipe notes below).

    Storing

    Store in a sealed container so they don’t dry out and keep in a cool part of the kitchen for up to 3 days.

    To freeze, arrange the blueberry blondies in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.

    You may also like …

    Looking for other recipes like this?

    • Banana Blondies
    • Chocolate Chip Blondies
    • Ricciarelli
    • Soft And Chewy Sugar Cookies

    Did you like this recipe? Please take a moment to rate it in the recipe card below, leave a comment, and if you are sharing it on social media please tag us @endofthefork. Thanks!

    📋 Recipe

    Blueberry blondies on baking paper.

    Blueberry Blondies

    Nicole Shroff
    Our yummy blueberry blondies are spiced with cinnamon and loaded with fresh juicy blueberries.
    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Cookies
    Cuisine American
    Servings 12 large squares
    Calories 354 kcal

    Ingredients

    • 225 g butter 1 cup salted or unsalted (if using unsalted add ½ teaspoon salt to the batter).
    • 250 g light brown sugar  1¼ cups, packed, or dark brown sugar (see notes below)
    • 100 g sugar ½ cup, caster or granulated
    • 2 eggs medium or large, at room temperature
    • 2 teaspoons vanilla 10 ml, extract
    • ½ teaspoon cinnamon ground
    • 200 g blueberries 1⅓ cups, washed, or frozen
    • 30 g flour ¼ cup, all purpose
    • 255 g flour 2 cups, all purpose
    • ½ teaspoon baking powder 2 g

    Instructions
     

    • Preheat oven to 180°C fan/350°F, and use parchment paper to line a baking pan or grease the inside.
    • Melt 225 g butter in a small saucepan then pour into a medium mixing bowl with 250 g light brown sugar and 100 g sugar.
    • Stir in 2 eggs, 2 teaspoons vanilla and ½ teaspoon cinnamon till mixed well and set aside.
    • In a separate medium mixing bowl, toss the 200 g blueberries in 30 g flour.
    • Add the blueberries to the egg mixture, then sieve in 255 g flour and ½ teaspoon baking powder and gently stir till just combined.
    • Pour batter into lined baking pan, slice the large banana and arrange slices over the batter in the pan. Bake for 25-30 minutes or till a toothpick comes out clean and the top is golden and soft to touch. Cool in pan before turning out and slicing into squares.

    Notes

    Scrunch up the parchment paper into a ball then open it up to line the baking pan. This will ensure it sits nicely in the corners and sides.
    Toss the blueberries in flour to prevent the blueberry colour bleeding into the blondies.
    1 cup dark brown sugar + ⅓ cup white sugar can be used instead of the light brown sugar. This will give a slight caramel flavour and will make the blondies a slightly darker brown.
    Cooking times will vary depending on the material of your baking dish. The temperature and time given in the recipe card is for a cast iron baking pan, although this will be the same for any metal pan.
    If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes. Bake till the top is golden and a toothpick inserted in the middle comes out clean.
    Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.
    Store in a sealed container so they don’t dry out and keep in a cool part of the kitchen. To freeze, arrange in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Serving: 1squareCalories: 354kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 138mgPotassium: 99mgFiber: 1gSugar: 30gVitamin A: 517IUVitamin C: 2mgCalcium: 39mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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