Description
Soft, chewy white chocolate blueberry blondies packed with juicy fresh berries and melted white chocolate. These easy one-bowl blondies bake up with golden edges and a fudgy center—perfect for potlucks, bake sales, or everyday dessert cravings!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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).
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 165
- Sugar: 16g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg