A simple summer dessert, these classic blueberry blondies feature chewy blondie batter layered with fresh blueberry jam and a buttery crumb topping to taste just like blueberry crumble!
Blueberry recipes are always my go-to dessert flavor! I already have blueberry cake and blueberry macarons, so I knew blueberry blondies had to be next.
These blueberry blondies have the same fudgy and chewy texture as a brownie but without any chocolate! I used the same base as my strawberry blondies for this recipe and they turned out perfect.
You will love this easy recipe for any summer-inspired occasion!
Jump to:
why you'll love these blueberry blondies
- Easy recipe: With no mixer required, you only need a few staple pantry ingredients, a few bowls, and a whisk!
- Blueberry flavor: These blondie bars are loaded with juicy blueberries for the best blueberry flavor. They taste just like blueberry crumble in brownie form!
- Perfect for any occasion: They are the best summer treat that can be enjoyed year-round by using frozen blueberries.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
Frozen wild blueberries: These blueberries are tiny and have so much more flavor than regular-sized or fresh blueberries! I tested the jam with fresh blueberries and while it does take longer to break down and thicken, it works fine. It just won't have as much blueberry flavor!
Brown sugar: You can use both light or dark brown sugar.
Corn starch: This is used to thicken the jam, I don't recommend substituting it or leaving it out or the jam will be too thin.
Eggs: The blondie batter uses a whole egg plus an extra egg yolk to give it an extra chewy and fudgy texture. Don't forget it!
recipe instructions
Before you start, line a square baking pan with parchment paper to cover all four sides, then preheat the oven to 350 F/180 C.
STEP ONE: Make the blueberry jam. Combine the frozen wild blueberries, granulated 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. Then stir in the cornstarch slurry, and cook 1-2 minutes longer where the jam is super thick.
Transfer it to a bowl to cool completely before using.
STEP TWO: Make the crumb topping. In a small bowl, combine the all-purpose flour, granulated sugar, brown sugar, and melted butter until crumbs form.
Place the bowl in the fridge until ready to use. Before using, break up any large pieces with your hands.
STEP THREE: Whisk together the wet ingredients. In a large mixing bowl, whisk together the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract for 1 minute or until light and fluffy.
STEP FOUR: Stream in the butter. Stream the hot melted unsalted butter into the bowl, whisking constantly, until fully combined.
STEP FIVE: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking powder, and salt until just combined.
STEP SIX: Assemble the blondie in a baking pan. Evenly spread the blondie batter into the prepared baking pan.
STEP SEVEN: Layer the jam. Use an offset spatula to evenly spread the blueberry jam on top of the batter.
STEP EIGHT: Bake! Finally, evenly sprinkle the crumb topping and the rest of the frozen blueberries on top of the jam. Bake the blondies on the middle rack of the oven until the edges are golden brown and the middle is puffy about 28-30 minutes.
Let the pan cool completely on a wire rack, then use a sharp knife to cut into servings and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
faqs
Once cool, you can store the blondies in a ziplock bag or airtight container for 3-4 days at room temperature.
Yes! Once cool, cut the blondies and then store them in a sealed container or bag for up to 1 month.
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 blueberries?
This recipe does best with frozen wild blueberries. Fresh blueberries will take longer to cook down and the flavor overall isn't as strong!
Definitely! I think raspberries, strawberries, or blackberries would be very delicious.
more recipes you'll love
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 Crumble Blondies
Equipment
Ingredients
Blueberry Jam Filling
- 1 cup frozen wild blueberries
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon lemon zest
- 2 teaspoon water
- 2 teaspoon corn starch
Crumble
- ¼ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar packed
- 2 tablespoon unsalted butter melted
Blondie Batter
- ⅔ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large whole egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 cup + 2 tbsp all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup frozen wild blueberries for topping
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 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 until crumbs form. Place the bowl in the fridge to chill. Before using, use your hands to break up the crumb into small pieces.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 brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until light and fluffy, about 1 minute.1 large whole 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.
- Sprinkle the crumb and the frozen blueberries on top.¼ cup frozen 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 covered with just a few moist crumbs.
- Let cool completely before cutting then enjoy!
Notes
- 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.
- 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 frozen wild blueberries. Fresh blueberries will take longer to cook down and the flavor 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
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Emma says
Amazing recipe! And can I just say, thank you so much for including the weight of each ingredient within the step of the recipe they’re needed. It really helps to not have to keep scrolling up and down to the ingredients list to triple check each ingredient. First time I’ve seen this and it’s so helpful, so thank you!!!
Sabina says
Made these with a raspberry jam topping and added some white chocolate chips! Delicious! Thank you!
Andrea says
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!
Cambrea Gordon says
I definitely ate more than one for breakfast 😉 Enjoy Andrea!
Patty at Spoonabilities says
Everything about these blueberry blondies are to die for. I love the pairing with the lemony flavor. These are so good!
justin says
Went blueberry picking and froze some, used to bake these and the girls thought they were amazing. Fun weekend treat.
Cambrea Gordon says
What a fun day! Thanks so much for the kind review Justin!
Tara says
Such a fantastic twist on blondies! The color is gorgeous with the use of the blueberries and that texture looks incredible.
Michelle says
Made these last night and they were a hit with my boys! Loved that every bite had blueberries.. yum!
Cambrea Gordon says
Thanks Michelle! I'm happy to hear they were a hit!
Kamna says
These are incredible! Soft, fudgy blondies that are perfectly sweet, with a delicious jammy blueberry topping- huge hit in my house even with people who don't actually like blueberries! Made these once and they're already a fav ❤️
Cambrea Gordon says
Thank you so much Kamna! 🙂
Colleen says
I made a gluten free/dairy free version of these and they turned out fantastic! I used King Arthur Measure for Measure Gluten Free flour (be sure to spoon the flour into the measuring cup and level off, don’t scoop with the measuring cup!) and Earth Balance vegan butter. I brought them to a Father’s Day gathering and everyone loved them! I will definitely make these again!
Cambrea Gordon says
This is amazing!!! Thanks so much for sharing how you made them gluten and dairy free Colleen! I'm so glad everyone loved them!
Tyler says
I can't stop thinking about these blondies!! How are they SO GOOD??? I have made blondies before in the past and was not a fan of them but you have completely changed my mind. I can't wait to make them again!
Cambrea Gordon says
I am so glad to hear that you enjoyed them! Thanks so much for leaving a review 🙂
Tracy says
I just made these with my mom, and they are ABSOLUTELY DELICIOUS! Your video came up on my Instagram newsfeed, and now I can’t wait to see what other recipes of yours I will try!
Cambrea Gordon says
Thanks so much Tracy! I can't wait to see what you make next 🙂
Barbera says
I'm so glad I made these because they are hands down the best blondies I've ever had! They tasted exactly like blueberry crumble and everyone loved how delicious they were. Can't wait to make them again.