Blueberry Blondies with White Chocolate Drizzle Recipe
Delight in these luscious Blueberry Blondies, featuring a tender buttery base studded with juicy blueberries and topped with a sweet white chocolate glaze. Perfectly baked to golden perfection, these bars offer a perfect balance of fruity freshness and rich sweetness, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Blondie Batter
- 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
White Chocolate Glaze
- ¼ cup white chocolate chips
- 1 tablespoon unsalted butter
- 2 tablespoons hot water
- 2 tablespoons powdered sugar
Instructions
- Prepare the Pan: Pre-heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, letting it extend an inch over two opposite edges. Butter the pan corners to secure the parchment and butter the two exposed sides to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk melted butter and brown sugar until well combined. Add the egg and vanilla extract and mix thoroughly.
- Add Dry Ingredients and Blueberries: Stir in flour, baking powder, and salt just until fully incorporated, avoiding overmixing. Gently fold in the blueberries to distribute evenly without breaking them.
- Bake the Blondies: Spread the batter evenly into the prepared pan. Bake at 350°F for 35 minutes until golden and set. Transfer to a cooling rack; run a knife around edges and allow cooling completely in the pan.
- Prepare White Chocolate Glaze: Melt white chocolate chips and butter together in a double boiler or microwave in short bursts, stirring often until partially melted. Stir in hot water and then powdered sugar, beating vigorously to achieve a smooth glaze.
- Decorate: Place the glaze in a piping bag or plastic bag with a cut corner and drizzle in a zigzag pattern over the cooled blondies.
- Serve and Store: Cut into 16 squares. Store in an airtight container at room temperature for a few days or refrigerate for up to 1 week.
Notes
- Do not overmix batter once flour is added to maintain a tender texture.
- Gently fold blueberries to prevent them from bursting and discoloring the batter.
- Use parchment paper overhanging the pan for easier removal of blondies.
- The white chocolate glaze can be adjusted in sweetness by varying powdered sugar.
- Store blondies properly to retain freshness and prevent drying out.
Keywords: blueberry blondies, white chocolate glaze, baked dessert bars, blueberry dessert, blondie recipe, easy dessert
