Dessert

Blueberry Blondies with White Chocolate Drizzle Recipe

ByMaya Quinn February 11, 2026February 11, 2026

Introduction

Blueberry blondies are a delightful twist on the classic sweet treat, combining the rich, buttery texture of blondies with bursts of fresh blueberry flavor. Finished with a smooth white chocolate glaze, they offer a perfect balance of fruity and creamy that’s sure to please any crowd.

A stack of three square berry crumb bars is shown, each bar with three visible layers. The bottom layer is a pale golden crust that looks firm and slightly crumbly. The middle layer is a thick, glossy dark purple berry filling, uneven and oozing slightly between the other layers. The top layer is a light golden crumb topping with a rough, coarse texture and small bits of crumble scattered on the edges. The bars sit on a white marbled surface, and part of a white plate is visible underneath. The photo is taken close up, showing details of the crumb and berry filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (melted)
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup blueberries
¼ cup white chocolate chips
1 tablespoon unsalted butter
2 tablespoons hot water
2 tablespoons powdered sugar

Instructions

Step 1: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, letting it extend over two opposite edges. Smear a little butter in the pan’s corners to secure the parchment, then butter the two sides not covered by parchment.
Step 2: In a large bowl, whisk the melted butter and brown sugar together until well combined. Add the egg and vanilla extract and mix thoroughly.
Step 3: Stir in the flour, baking powder, and salt just until the mixture is smooth with no visible dry flour. Be careful not to overmix. Gently fold in the blueberries to avoid breaking them.
Step 4: Spread the batter evenly into the prepared pan. Bake for 35 minutes at 350°F. After baking, transfer the blondies to a cooling rack, run a knife around the edges to loosen, and let cool completely in the pan.
Step 5: To make the white chocolate glaze, melt the white chocolate chips and 1 tablespoon of butter together using a double boiler or short bursts in the microwave, stirring frequently. Stir in the hot water, then beat in the powdered sugar vigorously to create a smooth glaze. Transfer the glaze to a piping bag or a plastic zipper bag, cut off a small corner, and drizzle the glaze over the cooled blondies in a zigzag pattern.
Step 6: Once set, cut the blondies into 16 squares. Serve and enjoy!

Tips & Variations

Use fresh or frozen blueberries, but if frozen, fold them in gently without thawing to prevent the batter from turning blue.
For a nutty twist, add ½ cup chopped walnuts or pecans to the batter before baking.
If you prefer, swap the white chocolate glaze for a simple powdered sugar dusting or a cream cheese frosting.

Storage

Store the blueberry blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If refrigerated, bring them to room temperature before serving or warm briefly in the microwave to soften the texture.

How to Serve

The image shows multiple square blueberry blondie bars scattered on a dark black slate with uneven textures, which here is changed to a white marbled texture. Each blondie is golden brown on top with a soft, slightly cracked surface, dotted with dark blue and purple blueberries inside. Some pieces have thin, uneven white icing drizzle lines across the top, adding a glossy contrast to the matte crust. The bars have a soft, cakey texture and are all cut roughly the same size, arranged randomly with some spaced apart and others closer together. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Fold them into the batter gently while still frozen to minimize bleeding and maintain the batter’s color.

How do I prevent the glaze from becoming too runny?

Ensure you add the hot water gradually and beat in the powdered sugar thoroughly. If the glaze seems too thin, add a little more powdered sugar until it reaches the desired consistency for drizzling.