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Blueberry White Chocolate Blondies — Chewy Bars Perfect for Bake Sales Pinterest recipe pin

Chewy Blueberry White Chocolate Blondies

Dense, chewy blondie bars studded with blueberries and pockets of white chocolate—baked in a 9×13 pan for easy slicing and sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 10 tablespoons unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour plus 1 tablespoon divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 cups fresh blueberries or frozen, kept frozen
  • 1 1/2 cups white chocolate chips plus 1/2 cup for topping
Optional additions
  • 1 tablespoon lemon zest optional
  • 1/2 cup toasted chopped macadamia nuts optional

Equipment

  • 1 9×13-inch baking pan
  • 1 Mixing bowl
  • 1 Wire rack

Method
 

Prepare the pan and oven
  1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment, leaving an overhang, or grease and flour the pan.
Make the batter
  1. Cream the softened butter with the brown sugar and granulated sugar until smooth and slightly glossy, about 2–3 minutes with a mixer.
  2. Beat in the eggs one at a time, then stir in the vanilla until combined.
  3. In a separate bowl whisk together 2 1/2 cups flour, baking powder, and salt, then fold the dry ingredients into the butter mixture until just combined and thick.
Prepare the blueberries and assemble
  1. Toss the blueberries with 1 tablespoon flour in a small bowl to coat (if using frozen, toss while frozen).
  2. Fold 1 1/2 cups white chocolate chips into the batter, then gently fold in the floured blueberries, taking care not to crush them.
  3. Spread the batter evenly into the prepared pan and sprinkle the remaining 1/2 cup white chocolate chips on top.
Bake and cool
  1. Bake at 350°F for 22–28 minutes, until the edges are light golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
  2. If the top browns too quickly, tent with foil for the last 5–8 minutes of baking.
  3. Cool the pan on a wire rack for at least 30 minutes so the bars set, then lift out using the parchment overhang and slice into 16 bars.

Notes

For chewy bars, use softened (not melted) butter and avoid overbaking; coat berries in a tablespoon of flour to prevent sogginess, and cool completely before cutting. To halve, bake in an 8×8 pan at 350°F for 30–38 minutes and watch for the same moist-crumb doneness cues. Frozen blueberries can be used directly from the freezer if kept frozen until folding in.