Best Blueberry White Chocolate Blondies — Better Than Takeout

Blueberry White Chocolate Blondies — Crispy edges, chewy centers, and bursting with blueberries and white chocolate. After making these many times, I’ve discovered the trick to perfect blondies every time. The warm, gooey centers and melty white chocolate will make your family beg for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Small Batch Ciabatta Rolls and Cinnamon Roll Muffins — Easy 30-Minute Grab-and-Go Recipe.

What You'll Need for Best Blueberry White Chocolate Blondies — Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cups light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup white chocolate chips
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Powdered sugar for dusting

How to Make Best Blueberry White Chocolate Blondies — Better Than Takeout

1. Preheat oven: Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In a large bowl, mix melted butter and brown sugar until well combined. Add eggs and vanilla extract, mixing until light and fluffy.
4. Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in blueberries and white chocolate chips.
5. Bake: Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.

Storing & Reheating Best Blueberry White Chocolate Blondies — Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Blondies can be made up to 2 days ahead. Store in the refrigerator and bring to room temperature before serving.

Freezing Best Blueberry White Chocolate Blondies — Better Than Takeout

Freeze for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
• Best substitution: You can substitute the blueberries with dried cranberries or chopped nuts.
• Make-ahead: Blondies can be made up to 2 days ahead. Store in the refrigerator and bring to room temperature before serving.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 30-35 minutes.
• Troubleshooting: If the blondies are browning too quickly, tent the pan with aluminum foil.

Best Blueberry White Chocolate Blondies — Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

25-30 mins

⏳

Total

35-40 mins

🍽

Serves

16 blondies

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 1/2 cups light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup white chocolate chips

Seasonings

• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Powdered sugar for dusting

Instructions

1. Preheat oven: Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper or a silicone baking mat.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In a large bowl, mix melted butter and brown sugar until well combined. Add eggs and vanilla extract, mixing until light and fluffy.
4. Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in blueberries and white chocolate chips.
5. Bake: Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
• Best substitution: You can substitute the blueberries with dried cranberries or chopped nuts.
• Make-ahead: Blondies can be made up to 2 days ahead. Store in the refrigerator and bring to room temperature before serving.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 30-35 minutes.
• Troubleshooting: If the blondies are browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Blondies can be made up to 2 days ahead. Store in the refrigerator and bring to room temperature before serving.

Nutrition Per Serving

• Calories: 280
• Protein: 3g
• Fat: 12g
• Carbs: 42g
• Fiber: 1g
• Sugar: 28g
• Sodium: 120mg
• Cholesterol: 50mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Blueberry White Chocolate Blondies — Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Best Blueberry White Chocolate Blondies — Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!