These easy Blueberry Blondies are made with a chewy blondie layer, topped with a homemade blueberry jam, and a delicious crumble topping. It's the perfect summer dessert to use up all the fresh blueberries you picked this season.
These Blueberry Blondies are bursting with summer flavor. Eating them is like a warm hug on a summer afternoon. They're made with the a delicious chewy blondie base, and filled with a homemade blueberry jam, then topped with a simple crumble.
These Blueberry Crumble Blondies remind me of a Blueberry Coffee Cake or my Blueberry Crumble Cheesecake Bars. They have everything you want in a blueberry dessert. They would go nicely with a cup of tea or your morning coffee.
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♥ Why You'll Love This Recipe
Chewy: These blueberry blondies have such a fudgy and chewy texture and your teeth will sink right into them!
Easy: They're pretty easy to make, even with the homemade blueberry jam that whips up in less than 10 minutes.
Homemade Jam: These blondies are made with a layer of homemade blueberry jam that make these incredibly irresistible.
Crumble: Who doesn't love a crumble topping? This treat will remind you of a blueberry coffee cake or a blueberry crumb cake.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
These Blueberry Blondies have three elements: the blondie base, the homemade jam, and the crumble topping.
Blueberry Jam
- Blueberries: I love using frozen blueberries for jams because it can be made all year. If you have fresh raspberries, feel free to use them.
- Sugar: Granulated sugar is needed to sweeten the jam.
- Cornstarch: The cornstarch helps thicken the mixture.
- Lemon: we use both the zest and the juice in this jam.
Crumble
- Flour: A little all purpose flour
- Sugar: Brown sugar for the crumble. I love using dark brown, but light works too.
- Butter: Melted butter. If you choose to use salted, you can omit adding salt in the crumble.
- Salt: Just a tiny pinch of salt.
Blueberry Blondies
- Butter: Unsalted butter that is then melted.
- Brown Sugar: This recipe uses both brown sugar and granulated sugar. Either dark or light will work for the brown.
- Lemon: Just a little lemon zest.
- Eggs: I use one whole egg and one egg yolk.
- Vanilla extract: for flavor.
- Salt: balances out the sweetness and adds more flavor.
- Flour: All purpose flour works best with this recipe.
- Blueberries: I use fresh blueberries, but you can use frozen.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch Square USA pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your bakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
⇄ Substitutions
Store-bought jam: If you don't want to make homemade jam, feel free to use store-bought.
Fresh or frozen: You can use either fresh or frozen blueberries in these blondies.
✨ Variations
Berries: You can try using a different berry, like raspberries, or even try a mixed berry.
Lemon: You can add even more lemon to the blondies in every element to make them more of a lemon blueberry blondie.
Nuts: You can try adding some nuts to the crumble to give it a bit of a crunch.
White Chocolate: You can add some white chocolate chips to the blondies.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Make the jam: In a medium sauce pan, add blueberries, sugar, lemon juice, lemon zest, and cornstarch and place over medium heat. Let bubble and simmer and stir frequently for 5-7 until the blueberries thicken.
Step 2
Make the crumble: In a bowl, add flour, sugar, a pinch of salt, and mix completely, then add the butter and mix until it forms a crumble. Set it aside while you make the batter.
Step 3
In a medium bowl, add slightly cooled melted butter, sugars, and lemon zest and mix using a spatula until combined.
Step 4
Add the egg, yolk, and vanilla and mix until combined.
Step 5
Then Add the salt the flour and mix until incorporated.
💡 Hint: Use a light colored metal baking pan. This will allow the blondies to bake evenly.
Step 6
Pour the batter into the prepared pan and spread it out with an offset spatula.
Step 7
Top with the blueberry jam and spread it out.
Step 8
Sprinkle the blondie batter with crumble.
Bake for 25-30 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out with just a little crumbs. Don't over bake.
💬 FAQ
If you're not a fan of blueberries, you can try raspberries, blackberries, or even mixed berries.
You can use either frozen or fresh. Whatever you have on hand.
Brownies use chocolate and cocoa powder for the fudginess and texture, whereas blondies use brown sugar, vanilla, and butter for the chewy and fudgy texture, without the chocolate.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the jam: Once the jam thickens, stop cooking. Don't over cook.
Avoid over mixing: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the blueberry blondies at 25 minutes.
Cool completely: Make sure you let the blondies cool completely.
Parchment paper: To avoid sticking, make sure to line the pan with parchment paper.
Light-colored pan: Use a light colored metal baking pan. They help cook evenly and doesn't cook too fast.
❄ Storage
Room temperature - The blueberry blondies can be stored in an airtight container at room temperature for 3-4 days. You can place them in the refrigerator for up to a week.
Freezer - To freeze, make sure to wrap tightly and freeze for 1-2 months.
More Summer Desserts:
📖 Recipe Card
Blueberry Blondies
Ingredients
Blueberry Jam
- 1 cup (6 oz.) blueberries fresh or frozen
- 2 tablespoon granulated sugar
- 1½ teaspoon cornstarch
- 2 teaspoon lemon juice
- zest of half a lemon
Crumble
- ⅓ cup (40g) all purpose flour
- 3 tablespoon brown sugar packed
- 2 tablespoon unsalted butter melted
- pinch of salt
Blondies
- ½ cup (1 stick) unsalted butter melted
- ¾ cup (150g) brown sugar packed
- ¼ cup (50g) granulated sugar
- zest of one lemon
- 1 egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1¼ cup (150g) all purpose flour
- ½ teaspoon salt
- ¼ cup blueberries fresh or frozen
Instructions
Blueberry Jam
- In a medium sauce pan, add blueberries, sugar, lemon juice, lemon zest, and cornstarch and place over medium heat. Let bubble and simmer and stir frequently for 5-7 until the blueberries thicken. Turn off the heat.1 cup (6 oz.) blueberries, 2 tablespoon granulated sugar, 1½ teaspoon cornstarch, 2 teaspoon lemon juice, zest of half a lemon
- Let cool completely. You can make this in advance.
Crumble
- In a bowl, add flour, sugar, a pinch of salt, and mix completely, then add the butter and mix until it forms a crumble. Set it aside while you make the batter.⅓ cup (40g) all purpose flour, 3 tablespoon brown sugar, 2 tablespoon unsalted butter, pinch of salt
For the Blondie Batter
- Preheat oven to 350° F.
- Line an 8x8 light colored metal baking pan with parchment paper and set aside.
- Mix the batter: In a medium bowl, add slightly cooled melted butter, sugars, and lemon zest and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Add the salt the flour and mix until incorporated.½ cup (1 stick) unsalted butter, ¾ cup (150g) brown sugar, ¼ cup (50g) granulated sugar, zest of one lemon, 1 egg + 1 egg yolk, 1 teaspoon vanilla extract, 1¼ cup (150g) all purpose flour, ½ teaspoon salt
- Add the topping: Pour the batter into the prepared pan, then top with the blueberry jam, the blueberries, and the crumble.¼ cup blueberries
- Bake the Blondies: Bake for 25-30 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out with just a little crumbs. Don't over bake.
- Remove from oven and allow to cool before slicing.
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