Description

Delightfully sweet and moist blueberry blondies featuring a tender crumb base loaded with fresh blueberries and topped with a cinnamon-spiced crumb topping. These blondies are perfectly baked to a golden brown, offering a balance of fruity freshness and buttery sweetness, finished with a dusting of powdered sugar for an irresistible treat.

Ingredients

Scale

Blondie Batter

½ cup butter, melted and cooled
1 cup brown sugar
1 tsp vanilla extract
1 large egg, room temperature
1 large egg yolk, room temperature
1¼ cups all-purpose flour
1 tsp cornstarch
½ tsp baking powder
½ tsp salt
1 cup blueberries, washed and completely dry

Crumb Topping

3 tbsp brown sugar
¼ cup all-purpose flour
½ tsp cinnamon
Pinch of salt
3 tbsp cold butter, diced

Finishing

Powdered sugar for topping

Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with cooking spray and parchment paper for easy removal of the blondies.
Mix Butter and Sugar: In a medium bowl, whisk together the melted, cooled butter and 1 cup of brown sugar until well combined and smooth.
Add Wet Ingredients: Incorporate the egg, egg yolk, and vanilla extract into the butter mixture, mixing until fully combined and slightly fluffy.
Incorporate Dry Ingredients: Stir in the cornstarch, baking powder, salt, and all-purpose flour. Mix gently until the batter is just combined. Be careful not to overmix to keep the blondies tender.
Fold in Blueberries: Gently fold the washed and thoroughly dried blueberries into the batter, ensuring even distribution without crushing the berries.
Make Crumb Topping: In a small bowl, mix the brown sugar, flour, cinnamon, and pinch of salt. Add the cold diced butter, then use a fork or your fingertips to blend the mixture into a crumbly, sand-like texture.
Assemble in Pan: Pour the blondie batter into the prepared baking pan and smooth the top evenly with a spatula. Evenly sprinkle the crumb topping over the batter.
Bake: Place the pan in the preheated oven and bake for 27 to 32 minutes or until the top is golden brown and the edges start to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Cool and Serve: Allow the blondies to cool completely in the pan before cutting into squares. Dust the top with powdered sugar if desired for an elegant finish.

Notes

Ensure blueberries are completely dry before folding into the batter to prevent sogginess.
Use room temperature eggs to help create a smooth batter and better texture.
Do not overmix the batter to keep the blondies tender and moist.
Press the crumb topping gently to adhere better if desired, but don’t compact it.
Store leftover blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry blondies, crumb topping blondies, blueberry dessert bars, baked blueberry blondies, easy blueberry treats