Ingredients
Blueberry Blondie Batter
- ½ cup unsalted butter
- ½ cup white chocolate chips
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup blueberries (fresh, washed and dried)
Instructions
- Melt Butter and White Chocolate: Melt the unsalted butter in a saucepan over medium heat. Once melted, pour the hot butter over the white chocolate chips in a bowl. Let the mixture rest for 5 minutes, then whisk until smooth. Allow it to cool for 30 minutes until the mixture thickens slightly.
- Prepare Baking Pan and Oven: Preheat the oven to 350°F (175°C) and place the oven rack in the center position. Line an 8×8 inch baking pan with parchment paper and lightly spray with non-stick cooking spray to prevent sticking.
- Combine Sugar and Butter-Chocolate Mixture: In a separate bowl, whisk the cooled butter and white chocolate mixture with the granulated sugar for a minute or two until well incorporated and some sugar dissolves.
- Add Vanilla and Eggs: Stir in the vanilla extract, then whisk in the eggs until the mixture is smooth and fully combined.
- Fold in Dry Ingredients: Add the all-purpose flour and salt to the wet ingredients. Using a silicone spatula, gently fold the batter a few times until it begins to come together. Be careful not to overmix.
- Add Blueberries: Gently fold in the fresh blueberries, again taking care not to overmix to keep them from bursting.
- Transfer and Bake: Pour the batter evenly into the prepared baking pan and spread it out into a smooth, even layer. Bake for 35 to 45 minutes until the edges and top are caramelized and golden brown. Check doneness with a toothpick; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Let the blondies cool to room temperature in the pan. Once cooled, remove from the pan using the parchment paper and cut into 12 or 16 bars. Serve and enjoy!
Notes
- Use fresh blueberries for the best texture and flavor; frozen can add excess moisture.
- Ensure the butter and white chocolate mixture has cooled slightly before adding eggs to prevent scrambling.
- Do not overmix the batter once the flour and blueberries are added to keep the blondies tender.
- Check the blondies at 35 minutes and continue baking if necessary to achieve a golden caramelized top and edges.
- Line the pan with parchment paper for easy removal and cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
