A New Twist on Blondies…..Blueberries!

It is officially SUMMER!  With summer comes the fruits of summer (I know I said summer 3 times can you tell I love this time of year!)  I plan on doing a ton of recipes this year utilizing summer fruits, this is the first of many.  Nothing like blueberries and chocolate…white chocolate…I love chocolate in all it’s forms and colours! I adapted this recipe from Sweetly Serendipity’s recipe, the changes I made were swapping out the ground almonds for crushed shortbread cookies to make it nut free.  I have also thought about using finely crushed graham crackers (if anyone tries this let me know how it turns out).  I also added 1/2 a tsp of lemon extract (blueberries and lemon are kinda synonymous)  I also did not use parchment paper, instead I sprayed and floured a 9 x 9 inch pan.

Blueberry Blondies sideways

Blueberry Blondies

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Ingredients:                                                                                                Blueberry Blondies closeup

  • 2/3 cup of flour
  • 1/2 cup of finely ground butter cookies or graham crackers
  • 1/2 tsp of salt
  • 8 tbsps of butter
  • 1/2 cup of white chocolate
  • 3/4 cup of sugar
  • 2 large eggs
  • 1/2 tsp of vanilla extract (you can use 1 tsp of vanilla extract and omit lemon if you wish)
  • 1/2 tsp of lemon extract (you can use 1 tsp of lemon extract and omit vanilla if you wish)
  • 3/4 cup of fresh blueberries


  1. Preheat oven to 325 degrees.  Lightly spray and flour a 9×9 inch pan and set aside.
  2. Whisk the flour, cookies and salt together.
  3. Place a heatproof bowl over a saucepan of gently simmering water.  Add the butter and chocolate to the bowl and stir frequently until the ingredients are melted.
  4. Add the sugar to the bowl and whisk in to incorporate.  Remove the bowl from the heat.  Stir in vanilla and lemon, then add the eggs one at a time, mixing well after each addition.
  5. Sprinkle the dry ingredients over the chocolate mixture and fold in until completely incorporated and smooth batter has formed.  Add the berries and fold gently to incorporate with the rest of the batter.  Scrape into the prepared pan.
  6. Bake for 30-35 minutes, or until a knife inserted in the centre comes out clean.  Transfer the pan to a rack and cool to room temperature before removing the blondies from the pan.  Cut into any shape you wish and serve (mine were traditional squares).

These are great on their own or if you want to kick it up a notch add a little whip cream and a blueberry or two on top.

Bon Appetit!


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