Get ready to fall in love with the ease and bright flavor of this Blueberry Blondies recipe. With simple pantry ingredients and a short bake time, these buttery blondies are a perfect spring or summer treat.
Blueberries and lemon are a classic pairing, and these lemon blueberry blondies make the combination shine. Each bite balances juicy berry bursts with a hint of citrus without being overly sweet, making them versatile for brunch, dessert, or an on-the-go snack alongside coffee or tea.
They also work well as a finger dessert for picnics, BBQs, or casual gatherings. For other blondie-inspired ideas, consider white chocolate and raspberry or birthday cake blondies.
Ingredients
- Butter – Salted butter works well; if using unsalted, add an extra pinch of salt.
- Sugar – Adds sweetness and helps create a tender texture.
- Brown sugar – Provides sweetness and a subtle caramel note.
- Egg – Binds the batter and adds richness.
- Vanilla extract – Rounds out the flavors.
- Fresh lemon zest or lemon extract – Gives a concentrated citrus lift; lemon juice won’t provide the same bright aroma.
- All-purpose flour – The main dry ingredient.
- Baking soda – Adds lightness and texture.
- Salt – Enhances and balances the sweetness.
- Blueberries – Fresh or frozen can be used; see notes below for handling frozen fruit.
See the recipe card below for exact quantities and nutritional info.
How to Make Blueberry Blondies
Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or lightly grease it.
Step One: Cream the butter with the sugar and brown sugar until light and fluffy.
Step Two: Mix in the egg, vanilla, and lemon zest (or extract) until combined.
Step Three: Add half the flour with the baking soda and salt, mix until smooth, then add the remaining flour and mix just until incorporated.
Step Four: Gently fold in half of the blueberries so they don’t bleed too much into the batter.
Step Five: Spread the batter evenly in the prepared pan and scatter the remaining blueberries across the top.
Step Six: Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before slicing.
Top Tip
If using frozen blueberries, the batter can firm up. Press it into the pan with lightly floured or dampened fingers if needed — it will bake up fine.
Substitutions
- Berries – Replace blueberries with raspberries, blackberries, or chopped strawberries.
- Citrus – Use orange zest or extract instead of lemon for a different citrus profile.
Variations
- White chocolate chips – Sprinkle chips into the batter or on top for extra sweetness.
- Toppings – A dusting of powdered sugar or a light glaze brightens the presentation and flavor.
Equipment
You’ll need a large mixing bowl, a rubber spatula, a mixer (hand or stand), and a 9×13-inch baking pan. Parchment paper makes removal and slicing easier.
Storage
Allow the blondies to cool completely, then store leftovers in an airtight container. Refrigerate for 4–5 days or freeze slices for longer storage. Thaw in the refrigerator or at room temperature before serving.
Common Questions
Avoid overmixing the batter and watch the bake time carefully. Properly baked blondies should be lightly browned on top with a moist, dense interior.
Warm a piece in the microwave for 5–10 seconds wrapped in a lightly damp napkin to revive moisture. Be cautious with hot spots from fruit.
Related
Other recipes you might enjoy:
-
Blueberry Blondies Recipe
-
Kitchen Sink Cookie Bars
-
White Chocolate Raspberry Brownies
-
Peach Blondies
📖 Recipe
Blueberry Blondies Recipe
Ingredients
- 1 cup butter
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon lemon zest or extract
- 1.5 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13 pan with parchment or spray with cooking spray.
- Cream together the butter and sugars until smooth and fluffy.
- Mix in the egg, vanilla, and lemon zest until combined.
- Add half the flour, baking soda, and salt and mix until smooth. Stir in the remaining flour just until incorporated.
- Gently fold in half the blueberries and spread the batter into the prepared pan.
- Top with the remaining blueberries.
- Bake 30–35 minutes until the center no longer jiggles and the top is golden. Cool completely before slicing.
Nutrition
Calories: 131.2 kcal
Carbohydrates: 14.2 g
Protein: 1.2 g
Fat: 8 g
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