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Wild Blueberry Blondies

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Wild blueberry blondies combine blueberries and white chocolate chips in a rich, buttery base. This is a simple recipe for a tasty, quick dessert!
Prep Time: 15 minutes
Cook Time: 47 minutes
Total Time: 1 hour 5 minutes
Blueberry blondies on a white and blue oval platter with white chocolate chips, frozen blueberries, plates, and a blue and white checked napkin nearby.

These wild blueberry blondies are a fabulous way to use up frozen or short-lived fresh wild blueberries. I tend to bake with wild blueberries over larger high-bush berries because I live in Nova Scotia. If you aren’t familiar, Nova Scotia is the wild blueberry capital of Canada! Of course, you can substitute larger berries if that’s what you have available.

Blondies are a delicious buttery twist on the classic brownie. This version combines tiny frozen wild blueberries with creamy, rich white chocolate chips. The preparation is straightforward, requiring only a few steps, and no mixer is required.

If you’re a blueberry lover like myself, be sure to check out my other blueberry recipes: blueberry cake donuts, blueberry chocolate chip muffins, Nova Scotia blueberry grunt, blueberry white chocolate scones, and for me, summer wouldn’t be summer without wild blueberry crisp.

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Ingredients For Wild Blueberry Blondies

Ingredients to make blueberry blondies.

Ingredient Notes

  • All-Purpose Flour: All-purpose flour gives structure to the blondies, making them firm enough to hold together but still soft.
  • Baking Powder: A touch of baking powder helps the blondies rise and become slightly fluffy instead of too dense.
  • Blueberries: You can use fresh or frozen wild or high-bush blueberries.
  • Brown Sugar: This is the key to moist blondies and gives them a rich, caramel-like flavor.
  • Butter: I use salted butter for all of my recipes.
  • Eggs: Hold everything together and help your blondies set properly. I use large eggs in all of my recipes.
  • White Chocolate Chips: These sweet, creamy chips melt slightly in the blondies, adding little pockets of white chocolate flavor. Any chips on the outer edges may caramelize to a light butterscotch color. These bits are extra delicious!

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

  • Baking Powder: If you don’t have baking powder, try ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar.
  • Butter: Unsalted butter or margarine can substitute butter, although the flavor might differ slightly.
  • Salt: If you don’t have table salt, you can use the same amount of sea salt or kosher salt.
  • Vanilla Extract: Almond extract is a good substitute for vanilla but has a more powerful flavor. Reduce the amount to 1 ½ teaspoons.
  • White Chocolate Chips: If you prefer a different type of chocolate, you can use milk or dark chocolate chips. I’ve also made my blueberry blondies with cream cheese-flavored chips, which are also quite good.

Recipe Variations

Try any of the following for a twist on this blueberry blondies recipe:

  • Citrus Zest: Fresh lemon or orange zest brightens flavors and pairs well with the blueberries. Zest directly into the flour.
  • Coconut: Stir shredded coconut or toasted coconut flakes in with the white chocolate chips.
  • Nuts: Swap the sliced almonds with chopped walnuts or pecans for a different nutty taste.
  • Raspberries: Replace half or all of the blueberries with raspberries.
  • Rolled Oats: Stir ½ cup of rolled oats into the flour mixture.
  • Sea Salt: A light sprinkle of flaky sea salt directly after baking is a nice touch.
  • Spices: A teaspoon of ground cinnamon or homemade chai spice mixed into the flour will add a warming note to the blondies. You can also try ½ teaspoon ground nutmeg.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Wild Blueberry Blondies

Process shots one through four to make this recipe.

STEP 1: Whisk the flour, baking powder, and salt in a mixing bowl until well combined. Set aside.

STEP 2: Whisk the melted butter, brown sugar, eggs, and vanilla in a large mixing bowl until smooth and creamy.

STEP 3: Add the flour and white chocolate chips to the butter mixture.

STEP 4: Fold the batter together halfway.

Process shots five through eight to make this recipe.

STEP 5: Add the blueberries to the bowl and fold the batter gently until the berries are well distributed.

STEP 6: Stop mixing when the flour is combined with a few streaks remaining.

STEP 7: Spoon the batter into a lightly greased 9-inch (23-cm) baking tin lined with parchment paper. Use the back of a spoon to gently nudge the batter into an even layer in the tin.

STEP 8: Bake the blondies for 47 to 50 minutes. Cool on a wire rack before slicing and serving.

Expert Tips

1. Use a kitchen scale for precise measurements, especially flour and sugar, to ensure the right texture.
2. Allow eggs and butter to come to room temperature before mixing to help them blend more smoothly and evenly.
3. When adding the blueberries, fold them gently to avoid breaking the berries and turning the batter purple. Some will still break and bleed juice, and this is totally okay!

Recipe Notes

  • A kitchen scale and oven thermometer will give you the most accurate and consistent results.
  • Let your blueberry blondies cool completely in the pan on a wire rack before slicing to ensure they set properly and hold their shape.

Storage

  • Store in an Airtight Container: The blondies can be kept in an airtight container at room temperature for up to 3 days.
  • Refrigerate for Longer Storage: For longer storage, refrigerate for up to one week.
  • Freeze for Extended Storage: To freeze, place fully cooled blueberry blondies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Blueberry blondies cut into squares on a kitchen counter.

Did you make these wild blueberry blondies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Blueberry blondies on a white and blue oval platter with white chocolate chips, frozen blueberries, plates, and a blue and white checked napkin nearby.

Wild Blueberry Blondies

Author: Kelly Neil
Wild blueberry blondies combine blueberries and white chocolate chips in a rich, buttery base. This is a simple recipe for a tasty, quick dessert!
No ratings yet
Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Canadian / American
Servings 16 servings
Calories 334 kcal
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon table salt
  • 1 cup salted butter, melted
  • 1 ½ cups brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup white chocolate chips
  • 1 ½ cups blueberries, fresh or frozen

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Lightly grease a 9-inch (23-cm) square pan and line it with parchment paper. Set aside.
  • Place the flour, baking powder, and salt in a mixing bowl and whisk until well combined. Set aside.
  • In a second mixing bowl, whisk the melted butter, brown sugar, eggs, and vanilla extract until creamy and smooth.
  • Add the dry ingredients and white chocolate chips to the bowl of wet ingredients and fold them together halfway. Add the blueberries. Gently fold the batter together until the flour is just mixed in and the blueberries are well distributed. Spoon the batter into the prepared baking pan and gently smooth it into an even layer. Bake for 47 to 50 minutes, or until the blondies are golden and no longer look wet and shiny on top. Transfer to a wire rack to cool completely before slicing and serving.

Recipe Notes

  • Using an oven thermometer will give you the most accurate and consistent results.
  • Let your blueberry blondies cool completely in the pan on a wire rack before slicing to ensure they set properly and hold their shape.

Storage

  • Store in an Airtight Container: The blondies can be kept in an airtight container at room temperature for up to 3 days.
  • Refrigerate for Longer Storage: For longer storage, refrigerate for up to one week.
  • Freeze for Extended Storage: To freeze, place fully cooled blueberry blondies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1servingCalories: 334kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 209mgPotassium: 105mgFiber: 1gSugar: 30gVitamin A: 420IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.

Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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