• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cambrea Bakes logo

  • Home
  • Recipes
  • Photography
  • About
  • Contact
  • Nav Social Menu

menu icon
go to homepage
  • Home
  • Recipes
  • Photography
  • About
  • Contact
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Photography
  • About
  • Contact
×

Home » Recipes » Brownies

Blueberry Crumble Blondies

Published: May 20, 2022 Modified: May 19, 2022 by Cambrea Gordon. This post may contain affiliate links.

83 shares
  • Facebook
  • Twitter
  • Email
  • Yummly
Jump to Recipe Print Recipe
blueberry blondie pin for pinterest.
blueberry blondie pin for pinterest.
blueberry blondie pin for pinterest.

Classic blueberry blondies get a twist into this blueberry crumble blondie! The perfectly chewy and fudgy batter is swirled with fresh blueberry jam and topped with a buttery crumb to taste just like blueberry crumble!

blueberry blondies on parchment paper with a bite taken out of it.
Jump to:
  • why this is the best blueberry blondie recipe
  • ingredient notes
  • recipe instructions
  • expert baking tips
  • faq's
  • more recipes you'll love
  • Recipe 📖

If you are unfamiliar with a blondie, it essentially is a "blonde" brownie, meaning it has the same fudgy and chewy texture as a brownie but doesn't use any chocolate. 

I decided to use my strawberry lemon blondie recipe as the base for these blueberry blondies and they turned out PERFECT!

If you're a fan of all things blueberry but especially blueberry crumble...you are going to LOVE these blondie bars!

They are so easy to make and you don't even need a mixer to make them!

blueberry blondies in a stack on a piece of parchment paper.

why this is the best blueberry blondie recipe

  • These bars are so easy to make and require mostly staple pantry ingredients.
  • They taste just like blueberry crumble, but in brownie bar form!
  • They are a perfect summer-time treat but can be enjoyed year-round because they use frozen berries.
  • Serve them as a breakfast pastry or dessert for any occasion!

ingredient notes

Full ingredient measurements and instructions can be found in the recipe card below!

ingredients needed to make blueberry blondies.
  • Frozen wild blueberries: These blueberries are tiny and have so much more flavor than regular-sized or fresh blueberries!
  • Brown sugar: Light brown sugar is preferred but can be substituted with dark brown sugar too.
  • Corn starch: This is used to thicken the jam.

recipe instructions

Step 1: Combine the frozen wild blueberries, sugar, lemon juice, and lemon zest in a small pot. Cook over medium heat for 8-9 minutes or until the blueberries have released their bright juices and are bubbling.

Whisk together the water and corn starch, then pour it into the pot and cook for 1 minute longer. The jam should be super thick. Transfer it to a bowl to cool completely.

Step 2: Make the crumb by combining the melted butter, flour, granulated sugar, and brown sugar. It will mostly be one large lump of dough. Place the bowl in the freezer until ready to use, then use your hands to break the crumb up into smaller pieces.

process shots for making blueberry blondies.

Step 3: Whisk together the egg, egg yolk, vanilla, sugar, and brown sugar for 1 minute or until light and fluffy. Stream the melted butter into the bowl until combined. Finally, fold the flour, baking powder, and salt.

Step 4: Evenly spread the blondie batter into a parchment-lined square 8x8 baking pan. Spoon dollops of the cooled jam over the top of the batter, then use an offset spatula to evenly spread it around the top. It will mix in with some of the batter which is perfect!

process shots for making this blueberry blondie recipe.

Step 5: Sprinkle the crumb pieces and the extra blueberries on top, then bake them at 350 F/180 C for 28-30 minutes, or until the middle looks puffed up and the edges are golden brown. You can also insert a toothpick into the center and it should come out covered in moist crumbs.

expert baking tips

  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Dark vs. light baking trays: Baking pans conduct heat differently depending on what color it is. If your pan is dark or black you should decrease the heat to 325 F/163 C.
  • Cooking times may vary: All ovens are different, and your bars may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
blueberry blondies on parchment.

faq's

How should the blondies be stored?

Once cool, you can store the blondies in a bag or sealed container for 3-4 days at room temperature. 

Can I freeze them?

Yes! Once cool, cut the blondies and then store them in a sealed container or bag for up to 1 month.

Can I make them ahead of time?

I recommend making the jam and crumbs ahead of time and keeping them in the fridge until ready to use. Once ready, make the blondie batter, and then bake them!


Do I have to use frozen blueberries or can I use fresh ones?

This recipe does best with the frozen small wild blueberries. Fresh blueberries will take longer to cook down and the flavor overall isn't as strong!

Can I use a different kind of berry?

You definitely could! I think raspberries, strawberries, or blackberries would be SO delicious!

more recipes you'll love

  • Easy Gooey Coffee Chocolate Chip Blondies
  • Strawberry Lemon Blondies
  • Cheesecake Marble Brownies
  • Birthday Cake Brownies

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

Recipe 📖

blueberry blondie with a bite taken out.
5 from 9 votes
Rate this Recipe Print Recipe Pin Recipe

Blueberry Crumble Blondies

Classic blueberry blondies get a twist into this blueberry crumble blondie! The perfectly chewy and fudgy batter is swirled with fresh blueberry jam and topped with a buttery crumb to taste just like blueberry crumble!
Servings 9 servings
Prep 25 mins
Cook 28 mins
Total 53 mins
Course : Breakfast, Dessert
Cuisine : American
Author : Cambrea Gordon

Equipment

  • square 8x8 baking pan

Ingredients 
 

Blueberry Jam Filling

  • 1 cup frozen small wild blueberries
  • ¼ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 tablespoon granulated sugar
  • 2 teaspoon corn starch
  • 2 teaspoon water

Crumble

  • ¼ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar packed
  • 2 tablespoon unsalted butter melted

Blondie Batter

  • 1 large egg
  • 1 large egg yolk
  • ⅔ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted
  • 1 cup + 2 tbsp all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup frozen small wild blueberries for the top

Instructions

  • Line a square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.

Make the Jam

  • Combine the frozen blueberries, lemon zest, lemon juice, and sugar in a small pot. Cook over medium heat for 8-9 minutes or until the berries start to release their juices and boil.
    1 cup frozen small wild blueberries, ¼ teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoon granulated sugar
  • Whisk together the cornstarch and water.
    2 teaspoon corn starch, 2 teaspoon water
  • Pour the cornstarch slurry into the jam and cook for 1-2 minutes longer until the jam is super thick. Then transfer it to a bowl and set it aside to cool completely.

Make the Crumb

  • In a small bowl, combine the flour, sugar, brown sugar, and melted butter. Place the bowl in the freezer to chill the crumb while you make the blondie batter. Before using, use your hands to break up the crumb into small peices.
    ¼ cup all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon light brown sugar, 2 tablespoon unsalted butter

Make the Batter

  • In a medium bowl, whisk together the egg, egg yolk, vanilla, brown sugar and sugar until light and pale in color.
    1 large egg, 1 large egg yolk, ⅔ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract
  • Whisk in the melted butter.
    ½ cup unsalted butter
  • Fold in the flour, baking powder, and salt until just combined.
    1 cup + 2 tablespoon all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon salt
  • Evenly spread the batter into the prepared pan.
  • Dollop the cooled blueberry jam on top of the batter and use a spatula to evenly spread it over the top. The jam will mix some with the batter which is okay!
  • Sprinkle the crumb and the frozen blueberries on top.
    ¼ cup frozen small wild blueberries
  • Bake for 28-30 minutes, or until the middle is puffy, the edges are golden brown, and a toothpick inserted into the center comes out with just a few moist crumbs.
  • Let cool completely before cutting then enjoy!

Notes

Step by step process photos are provided above, in the body of this post.
  • Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
  • Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Dark vs. light baking trays: Baking pans conduct heat differently depending on what color it is. If your pan is dark or black you should decrease the heat to 325 F/163 C.
  • Cooking times may vary: All ovens are different, and your bars may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
  • Can I use regular frozen blueberries or fresh blueberries? This recipe does best with the frozen small wild blueberries. Fresh blueberries will take longer to cook down and the flavor overall isn't as strong!
  • Storage: Once cool, store the cut bars in a bag or sealed container at room temperature for 3-4 days.
  • Freezing: Store the cut bars in a sealed container or freezer bag for up to 1 month!

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 149mg | Potassium: 44mg | Fiber: 1g | Sugar: 24g | Vitamin A: 431IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

« BEST Chocolate Chip M&M Cookies
Fluffy Coconut Lemon Raspberry Muffins »

Reader Interactions

Comments

  1. Andrea says

    June 23, 2022 at 7:54 pm

    5 stars
    Oh my deliciousness! Is it okay if I eat them for breakfast? They are made with blueberries so I will be having them for breakfast, snack and dessert. Yummy!

    Reply
    • Cambrea Gordon says

      June 27, 2022 at 12:37 am

      I definitely ate more than one for breakfast 😉 Enjoy Andrea!

      Reply
  2. Patty at Spoonabilities says

    June 23, 2022 at 5:59 pm

    5 stars
    Everything about these blueberry blondies are to die for. I love the pairing with the lemony flavor. These are so good!

    Reply
  3. justin says

    June 23, 2022 at 5:40 pm

    Went blueberry picking and froze some, used to bake these and the girls thought they were amazing. Fun weekend treat.

    Reply
    • Cambrea Gordon says

      June 27, 2022 at 12:37 am

      What a fun day! Thanks so much for the kind review Justin!

      Reply
  4. Tara says

    June 23, 2022 at 5:22 pm

    5 stars
    Such a fantastic twist on blondies! The color is gorgeous with the use of the blueberries and that texture looks incredible.

    Reply
  5. Michelle says

    June 23, 2022 at 5:13 pm

    5 stars
    Made these last night and they were a hit with my boys! Loved that every bite had blueberries.. yum!

    Reply
    • Cambrea Gordon says

      June 23, 2022 at 7:30 pm

      Thanks Michelle! I'm happy to hear they were a hit!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

cambrea bakes head shot.

Hi, I'm Cambrea, a classically trained Pastry Chef turned Recipe Developer and Food Photographer. Here at Cambrea Bakes, you'll find modern twists on classic baked good recipes for any occasion.

More about me →

popular recipes

  • Brown Butter Miso Chocolate Chip Cookies
  • Soft & Chewy Pizza Dough Recipe
  • Strawberry Crumb Cake
  • Easy Brown Butter Snickerdoodles

Footer

^ back to top

read our terms

  • Privacy Policy

keep in touch

  • Sign Up! for emails and exclusive email-only recipes.
  • Find us on Instagram
  • Find us on Facebook
  • Find us on Pinterest

about

  • About
  • Contact Me

As an affiliate partner, I earn a small commission from qualifying purchases, at no cost to you. I only recommend products I really use and love.

Copyright © 2022 Cambrea Bakes LLC