White Chocolate Blueberry Blondies

White chocolate blueberry blondies are the perfect dessert for busy families who want a bakery-quality treat without the fuss. These golden bars combine the rich sweetness of melted white chocolate with juicy bursts of fresh blueberries, creating an irresistible chewy texture that rivals any brownie.

Why You’ll Love This Recipe

• Simple one-bowl method that even beginner bakers can master
• Ready in under an hour from start to finish, perfect for last-minute cravings
• Bakery-style results with a soft, chewy center and beautiful golden edges
• Versatile for any occasion—breakfast treats, school lunches, potlucks, or holiday desserts
• Customizable with lemon zest, extra white chocolate, or a dusting of powdered sugar
• Kid-approved flavor that combines sweet white chocolate with fresh fruit

Equipment Needed

• 8×8-inch baking pan
• Parchment paper
• Medium microwave-safe bowl or saucepan
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Cooling rack

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Ingredients You’ll Need

For the Blondies:

• ½ cup (1 stick) unsalted butter
• 1 cup white chocolate chips (plus extra for topping, if desired)
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 1 cup all-purpose flour (substitute: gluten-free 1:1 baking flour)
• ¼ teaspoon salt
• 1 cup fresh blueberries (do not use frozen)

Optional Toppings:

• 2 tablespoons white chocolate chips for sprinkling on top
• 1 teaspoon lemon zest for extra brightness
• Powdered sugar for dusting

Ingredient Notes

• White Chocolate Chips: Any brand works well—Ghirardelli, Nestle Toll House, or store brands all melt beautifully. Avoid white chocolate bars as they contain more cocoa butter and can make the batter too greasy.
• Fresh vs. Frozen Blueberries: Fresh blueberries are essential here. Frozen berries release too much moisture during baking, resulting in dense, soggy blondies. If you must use frozen, toss them in 1 tablespoon of flour before folding in.
• Butter: Unsalted butter gives you control over the salt level. Salted butter works in a pinch—just reduce the added salt to a small pinch.
• Room Temperature Eggs: This prevents the melted chocolate mixture from seizing up when you add them.
• Flour: Spoon and level your flour rather than scooping directly from the bag to avoid dense blondies.

Step-by-Step Instructions

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with butter or cooking spray.

Step 2: Melt the Butter and White Chocolate

Melt the butter in the microwave (30-second intervals) or on the stovetop until fully liquefied. Pour the hot melted butter over the white chocolate chips in a medium bowl. Let sit for 2–3 minutes without stirring to allow the residual heat to soften the chips.

Step 3: Create the White Chocolate Base

Whisk the butter and white chocolate mixture until completely smooth and glossy. Let it cool for 5–8 minutes at room temperature until it thickens slightly and is warm (not hot) to the touch. This step is crucial—adding eggs to a mixture that’s too hot will scramble them.

Step 4: Mix in Sugar and Wet Ingredients

Whisk the granulated sugar into the cooled white chocolate mixture until well combined and slightly fluffy. Add the vanilla extract and eggs, whisking vigorously for about 30 seconds until the batter is smooth and glossy.

Step 5: Fold in the Dry Ingredients

Add the all-purpose flour and salt to the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet mixture with a few broad strokes. Stop mixing as soon as no flour streaks remain—overmixing creates tough, cakey blondies.

Step 6: Add the Blueberries

Gently fold in the fresh blueberries using a light hand. Use broad, sweeping motions to distribute them evenly without breaking the berries or overmixing the batter. A few swirls are all you need.

Step 7: Bake to Golden Perfection

Spread the batter evenly into your prepared pan, smoothing the top with a spatula. If desired, sprinkle extra white chocolate chips on top. Bake for 35–45 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Step 8: Cool and Slice

Remove from the oven and let the blondies cool completely in the pan on a cooling rack—at least 1 hour. This allows them to set properly. Use the parchment overhang to lift the whole block out, then cut into 12–16 squares with a sharp knife.

Pro Tips & Cooking Hacks

• Prevent sticking: Coat your blueberries lightly with 1 teaspoon of flour before folding them in—this helps prevent them from sinking to the bottom.
• Test for doneness: The toothpick should have moist crumbs, not wet batter. Overbaking makes blondies dry and crumbly instead of chewy.
• Even slicing: Wipe your knife clean between cuts for perfect, bakery-style squares.
• Cooling trick: For faster cooling, place the pan in the refrigerator for 30 minutes after it cools to room temperature.
• Flavor boost: Add 1 teaspoon of lemon zest to the batter with the vanilla for a white chocolate lemon blueberry variation.
• Extra decadence: Drizzle cooled blondies with melted white chocolate for a professional finish.
• Avoid dense texture: Don’t skip the cooling step for the chocolate-butter mixture—hot batter + eggs = scrambled disaster.
• Storage hack: Place a piece of bread in your storage container to keep blondies soft and chewy for days.

Tips & Variations

Storage Options:

• Room temperature: Store in an airtight container for up to 5 days—they’ll stay soft and chewy
• Refrigerator: Keep up to 10 days in a sealed container; bring to room temperature before serving for best texture
• Freezer: Wrap individual blondies in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or 30 minutes at room temperature

Make-Ahead Instructions: Prepare the batter the night before and refrigerate in the lined pan (covered). Let sit at room temperature for 20 minutes before baking as directed. Baked blondies freeze beautifully—make a double batch for quick desserts anytime.

Dietary Variations:

• Gluten-free: Use a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure
• Lower sugar: Reduce granulated sugar to ½ cup for a less sweet version
• Dairy-free: Use vegan butter and dairy-free white chocolate chips
• Add-ins: Try ½ cup chopped macadamia nuts, dried cranberries, or mini marshmallows for fun twists

Serving Suggestions

These white chocolate blueberry blondies shine as a standalone dessert, but they’re absolutely heavenly when served slightly warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

For brunch gatherings, pair them with hot coffee or a berry smoothie for a sweet breakfast treat. They’re also perfect for packing in lunchboxes—the portable squares travel well and give everyone something to look forward to at midday.

Common Mistakes

• Using frozen blueberries: They release too much moisture and make the blondies dense and soggy. Always use fresh berries.
• Skipping the cooling step: Adding eggs to hot melted chocolate will scramble them and create a grainy texture.
• Overmixing the batter: Once you add flour, mix just until combined. Overmixing develops gluten and makes tough, cakey blondies instead of chewy ones.
• Overbaking: Pull them when the toothpick has moist crumbs. They’ll continue cooking slightly as they cool. Overbaked blondies are dry and crumbly.
• Cutting too early: Let blondies cool completely (at least 1 hour) before slicing or they’ll fall apart and lose their clean edges.
• Greasing the pan without parchment: Parchment paper makes removal foolproof. Grease alone often results in stuck corners.

What to Serve With White Chocolate Blueberry Blondies

These blondies are incredibly versatile for American meals and celebrations. Serve them alongside fresh summer berries and mint at Fourth of July BBQs, or pack them in picnic baskets with lemonade for outdoor concerts. They’re equally at home on holiday dessert tables next to pumpkin pie at Thanksgiving or as part of a Christmas cookie platter. For casual weeknight desserts, pair them with a glass of cold milk—kids and adults alike will devour them.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Fresh blueberries are strongly recommended for this recipe. Frozen blueberries contain too much moisture and will make your blondies dense, soggy, and potentially gummy. If you absolutely must use frozen, do not thaw them first—toss them in 1 tablespoon of flour while still frozen, then gently fold into the batter. Be aware the texture won’t be quite as perfect as with fresh berries.

Why are my blondies cakey instead of chewy?

This usually happens from overmixing the batter after adding the flour, or from overbaking. Once you add the flour, fold gently just until no streaks remain—overmixing develops gluten which creates a cake-like texture. Also, pull the blondies from the oven when a toothpick shows moist crumbs, not when it’s completely clean.

Can I double this recipe?

Absolutely! Double all ingredients and bake in a 9×13-inch pan for 40–50 minutes. The baking time may vary slightly, so start checking at 40 minutes. This yields about 24–32 blondies depending on how you cut them—perfect for parties and potlucks.

How do I prevent the blueberries from sinking to the bottom?

Toss your fresh blueberries in 1 teaspoon of flour before gently folding them into the batter. This light coating helps suspend them throughout the blondies. Also, be careful not to overmix once you add the berries, as aggressive stirring can cause them to sink.

Can I add other mix-ins to this recipe?

Yes! This recipe is very forgiving. Try adding ½ cup of chopped white chocolate chunks, macadamia nuts, or even raspberries alongside the blueberries. Lemon zest (1–2 teaspoons) is a particularly delicious addition that brightens the white chocolate flavor. Just keep total add-ins to about 1½ cups so the batter isn’t overloaded.

💬 Tried this recipe? Leave a comment and rating below! Did you add lemon zest? Swap in a different berry? I’d love to hear how your white chocolate blueberry blondies turned out!