It’s day 2 of Spring Sweets Week! Today I’m sharing my Blueberry Blondies recipe along with links to our fabulous spring sweets week group creations!
Blueberry Blondies take delicate vanilla blondies and swirls in fresh blueberry jam. A taste of spring in every bite!
Sometimes I just want a little something sweet. Something easy to make and keeps fresh tasting for days. Blueberry Blondies fit the bill.
As a bonus, the extra blueberry refrigerator jam spread on a bagel or toast makes a good breakfast or snack.
Tips for better blondies
- Layer aluminum foil in both directions to create “handles” to easily lift the blondies from the pan.
- Resist adding extra jam to the batter. Too much jam will create soggy treats.
- A splash of lemon brings brightness and enhances flavor to berry jams.
Blueberry Blondies
Ingredients
Jam
- 2 cups fresh blueberries crushed (should equal 1 cupscrushed)
- 2 cups sugar
- 1/2 teaspoon fresh squeezed lemon juice
blondies
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted plus 2 tablespoons for greasing pan
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 each egg
- 1/2 teaspoon freshly squeezed lemon juice
Instructions
jam
- Stir together crushed blueberries and sugar. Let mixtures tand for about 10 minutes for sugar to absorb liquid. Stir occasionally.
- Bring to a boil, stirring constantly. Boil for1 minute. Continue cooking over reduced heat until reduced to desired consistency (about 30 minutes). Refrigerate or freeze extra jam.
blondie
- Line an 8x8-inch baking pan with foil in both directions. Allow a few inches tohang off the ends. Brush foil with melted butter or shortening. Set aside.
- Mix together flour, baking powder and salt. In a separate bowl, cream together butter and sugars. Addegg and lemon. Add to dry mixture.
- Spread dough evenly over bottom of the pan. Dot with jam.Use a knife to swirl into dough. Bake at 350 for about 30 minutes until an inserted toothpick comes out clean.
- Allow pan to cool about 10 to 15 minutes before removing blondies with foil intact. Lift foil by overlap "handles" and set on rack to finish cooling. Cut cooled blondies into desired sizes.
- Blueberry Blondies from Cindy’s Recipes and Writings
- Caramel Twix Dessert Dip Recipe from Crazy For Couponing
- Carrot Cake Shortbread Cookies from A Kitchen Hoor’s Adventures
- Easy Tangerine Cake from Hezzi-D’s Recipe Box
- Heart Fruit Skewers from For the Love of Food
- Homemade Strawberry Ice Cream from Art of Natural Living
- Lemon Greek Yogurt Bread from Jolene’s Recipe Journal
- Lemon Lush Bars (redo) from The Spiffy Cookie
- Nutella Stuffed Crescent Rolls from A Day in the Life on the Farm
- Sheet Pan Pancakes from Cheese Curd In Paradise
Want more sweet recipes? Check out Monday’s Sweets Week post! Monday Sweets Week.
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