Blueberry Blondies
A simple summer dessert, these blueberry blondies feature chewy blondie batter layered with blueberry jam and a buttery crumb topping that tastes like blueberry crumble!
Equipment
Ingredients
Blueberry Jam Filling
- 1 cup frozen wild Maine blueberries see notes for substitutes
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon lemon zest
- 2 teaspoons water
- 2 teaspoons corn starch
Crumble
- ¼ cup all-purpose flour *See notes below for measuring*
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar packed
- 2 tablespoons unsalted butter melted
Blondie Batter
- ⅔ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 cup + 2 tablespoons all-purpose flour *See notes below for measuring*
- ½ teaspoons fine sea salt
- ¼ teaspoon baking powder
- ¼ cup frozen wild Maine blueberries for topping
Instructions
- Line a metal square 8x8 baking pan with parchment paper and preheat the oven to 350 F/180 C.
- Cook the frozen blueberries, lemon zest, lemon juice, and sugar over medium heat for 8-9 minutes or until the berries start to release their juices and boil. Whisk together the cornstarch and water and stir it into the jam. Cook for 2 minutes longer until the jam is super thick. Transfer it to a bowl and set it aside to cool completely.
- In a medium bowl, combine the flour, sugar, brown sugar, and melted butter until crumbs form. Chill in the fridge until ready to use. Before using, break up the crumb into small pieces!
- In a large bowl, whisk together the brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until light and fluffy, about 1 minute. Then whisk in the melted butter. Once combined, fold in the flour, baking powder, and salt.
- Evenly spread the batter into the prepared pan.
- Evenly spread the cooled blueberry jam over the top of the batter. Then sprinkle the crumb topping and extra blueberries over the top.
- 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 the pan cool completely on a wire rack. Then lift the parchment paper up to remove it from the pan. Use a sharp knife to cut it into 16 small bars or 9 large bars. Enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Metal baking pans are recommended: Ceramic or glass baking pans conduct heat differently and will require longer baking times.
Blueberry substitutions: This recipe is best with frozen blueberries! For the best blueberry flavor, I highly recommend using the wild Main berries. You can also substitute them for raspberries, blackberries, strawberries, or a mixture of berries!
Storage: Once cool, store them in an airtight container at room temperature for 3-4 days.
Freezing: Store the cut or uncut bars in an airtight container or freezer bag for up to 1 month.