Our yummy blueberry blondies are spiced with cinnamon and loaded with fresh juicy blueberries.
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.
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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
Melt butter in a small saucepan on medium heat.
Pour into a medium mixing bowl with brown and white sugar.
Whisk in the eggs, vanilla and cinnamon.
Toss the blueberries in a little flour to prevent the blueberry colour from bleeding into the mixture.
Add the blueberries then sift the flour and baking powder into the mixture and gently stir till just mixed.
Pour the batter into the lined baking pan and bake for 25-30 minutes.
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.
Remove from the oven and leave to cool in the pan before turning out and cutting into squares.
Cut the blondies into 12 large squares or 24 thin rectangles.
Serve warm with a big scoop of ice cream or at room temperature.
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).
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.
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- 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
- 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.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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