Blueberry Blondies

Ingredients you’ll need

These fudgy blueberry blondies use everyday ingredients plus gorgeous blueberries and lemons. Since you can use frozen blueberries, they can be made any time of year too!

Jump to the recipe for full ingredients and instructions.

• Flour and almond flour: Both plain flour (all purpose flour) and almond flour make the base of these blondies with the latter adding extra texture and moisture.
• Sugar: white and brown. The brown sugar adds extra flavour and moisture along with a little of the chewy texture and can be swapped for dark brown sugar if you prefer.
• Baking powder: Just a touch of baking powder adds a little lift to give this a lovely texture.
• Eggs: Two eggs, both egg whites and egg yolk, are what bind this all together.
• Butter: melted for the blondie base to make it easy to mix together and softened butter is used to combine the crumb topping
• White chocolate: This is added purely to help to achieve that fudgy texture. You can’t taste the white chocolate so, if you aren’t a fan, don’t be concerned. See the Variations section below for a substitute.
• Blueberries: One of the main two stars in this recipe, I prefer to use fresh blueberries but frozen will work too. If using frozen blueberries, don’t thaw them first. Mix them into the batter still frozen. You can read more about baking with frozen fruit here.
• Lemon: The other star player in these amazing bars. Both juice and zest are used in the blondie batter and the lemon icing.

Feel free to add a teaspoon vanilla extract too!

How to make blueberry blondies

All 3 components are so easy to make – blondies, streusel topping and lemon icing – no mixer required. The crumble top, adds so much texture – a lovely crunch over that dense and chewy blondie – and the lemon icing is a lovely sweet, tangy lemon touch.

Blondies are the blonde answer to a chocolate brownie with that same fudgy texture but often made using white chocolate or no chocolate at all. And they’re perfect when you want a simple baking recipe.

Jump to the recipe for full ingredients and instructions.

1. The blueberry blondie batter

All mixed in one bowl, start by whisking together the dry ingredients.

Variations

Recipes like this blondies recipe are extremely versatile and I’ve used adaptations of this one for many other recipes.

• Chocolate Chips: White chocolate chips work beautifully in this blueberry blondie recipe. They’re great with blueberries as you can see in these blueberry cookies and the creamy flavour works well with lemon too.
• Swap the lemon for orange: Another great flavour with blueberries is orange – you can see that combo in these blueberry orange muffins. Swap all the lemon juice and zest for equal quantities of orange juice and zest.
• Leave the icing off: These blueberry lemon bars are also delicious without the icing, however, if you’re going to skip it, it would be worthwhile adding some extra zest either into the blondie base or the streusel topping.
• Berries: Skip the blueberries and use any other berry you like. Blackberries and raspberries are two of my favourites to use with lemon. See these lemon raspberry mini bundt cakes. Strawberries work too, though fresh is best so you can cut them into smaller pieces.
• White chocolate: The white chocolate in the mix is more to add texture to these bars than anything and you can’t taste it but, if you don’t have any or would prefer not to use it, swap it for ¼ cup of yoghurt.
• Gluten-free: Swap the plain flour for your favourite gluten-free flour blend.

Storage and serving blueberry blondies

• Fridge: Since these bars contain fresh blueberries, store them in the fridge for up to 4 days in an airtight container. They are best served at room temperature though, so take them out of the fridge at least 30 minutes before serving.
• Freezer: These bars can be frozen for 2-3 months. Thaw them in the fridge overnight or right on the kitchen worktop for an hour.
• Reheat: These blueberry lemon bars are lovely served cold, but are best at room temp or even warmed up with a little cream served on the side as a full dessert.

Lemon and blueberries truly go so well together, so if you love both, like I do, I promise you’ll love these indulgent and fudgy little blueberry lemon bars.

More recipes you love

Bars are portable and, more often than not, easy to make. I’ve added links to some of my favourites below.

• Strawberry lemon blondies (more lemon berry dessert bars!)
• Coconut lemon slice
• Strawberry cheesecake bars
• Lemon curd bars
• Rasberry shortbread bars
• Blueberry lemon scones
• Blueberry crumble bars