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Blueberry White Chocolate Blondies

Blueberry white chocolate blondies are chewy, buttery bars studded with juicy blueberries and creamy white chocolate chips. Mixed in one bowl and baked until the edges are golden with a just-set center.
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Prep Time 10 minutes
Cook Time 25 minutes
cooling 15 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter
  • 0.75 cup unsalted butter melted
brown sugar
  • 1.5 cup packed brown sugar
eggs
  • 2 large eggs
vanilla extract
  • 1 tbsp vanilla extract
all-purpose flour
  • 2 cup all-purpose flour
baking powder
  • 1 tsp baking powder
salt
  • 0.5 tsp salt
fresh blueberries
  • 1 cup fresh blueberries gently fold; reserve some for topping
white chocolate chips
  • 1 cup white chocolate chips reserve some for topping

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
Mix the blondie batter
  1. Whisk together the melted butter and brown sugar until smooth, then beat in the eggs and vanilla.
  2. Fold in the all-purpose flour, baking powder, and salt just until combined—don’t overmix.
Fold in fruit and chocolate
  1. Gently fold in the fresh blueberries and white chocolate chips, reserving a few of each for topping.
  2. Spread the batter evenly into the prepared pan and scatter the reserved blueberries and white chocolate chips on top.
Bake and cool
  1. Bake at 350°F for 25–28 minutes, until the edges are golden and the center is just set.
  2. Cool completely before slicing into squares for clean, chewy bars.

Notes

For the best chewy texture, avoid overmixing after the flour goes in so the batter stays thick and tender. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked bars up to 2 months. If you want a slightly lighter option, swap half the white chocolate chips for mini dark chocolate chips to reduce sweetness while keeping melty pockets.