0 from 9 votes
Blueberry Blondies
Our yummy blueberry blondies are spiced with cinnamon and loaded with fresh juicy blueberries.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 large squares
Calories: 354 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 225 g butter 1 cup salted or unsalted (if using unsalted add ½ teaspoon salt to the batter).
- 250 g light brown sugar 1¼ cups, packed, or dark brown sugar (see notes below)
- 100 g sugar ½ cup, caster or granulated
- 2 eggs medium or large, at room temperature
- 2 teaspoons vanilla 10 ml, extract
- ½ teaspoon cinnamon ground
- 200 g blueberries 1⅓ cups, washed, or frozen
- 30 g flour ¼ cup, all purpose
- 255 g flour 2 cups, all purpose
- ½ teaspoon baking powder 2 g
Instructions
- Preheat oven to 180°C fan/350°F, and use parchment paper to line a baking pan or grease the inside.
- Melt 225 g butter in a small saucepan then pour into a medium mixing bowl with 250 g light brown sugar and 100 g sugar.
- Stir in 2 eggs, 2 teaspoons vanilla and ½ teaspoon cinnamon till mixed well and set aside.
- In a separate medium mixing bowl, toss the 200 g blueberries in 30 g flour.
- Add the blueberries to the egg mixture, then sieve in 255 g flour and ½ teaspoon baking powder and gently stir till just combined.
- Pour batter into lined baking pan, slice the large banana and arrange slices over the batter in the pan. Bake for 25-30 minutes or till a toothpick comes out clean and the top is golden and soft to touch. Cool in pan before turning out and slicing into squares.
Cup of Yum
Notes
- Scrunch up the parchment paper into a ball then open it up to line the baking pan. This will ensure it sits nicely in the corners and sides.
- Toss the blueberries in flour to prevent the blueberry colour bleeding into the blondies.
- 1 cup dark brown sugar + ⅓ cup white sugar can be used instead of the light brown sugar. This will give a slight caramel flavour and will make the blondies a slightly darker brown.
- Cooking times will vary depending on the material of your baking dish. The temperature and time given in the recipe card is for a cast iron baking pan, although this will be the same for any metal pan.
- If you are using a glass dish, lower the oven temperature by 5℃/25℉ and extend the cooking time by 5-10 minutes. Bake till the top is golden and a toothpick inserted in the middle comes out clean.
- Note: Blondies baked in a glass dish will turn out with a slightly crispier exterior compared with those baked in a metal pan.
- Store in a sealed container so they don't dry out and keep in a cool part of the kitchen. To freeze, arrange in a sealed container with parchment paper between the layers and freeze for up to a month, then thaw on the counter before serving.
Nutrition Information
Serving
1square
Calories
354kcal
(18%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
138mg
(6%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
517IU
(10%)
Vitamin C
2mg
(2%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12large squares
Amount Per Serving
Calories 354
% Daily Value*
| Serving | 1square | |
| Calories | 354kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 138mg | 6% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.