Blueberry Blondies Recipe By Tasty Food
BLUEBERRY BLONDIES RECIPE BY TASTY
Bursting with blueberries in every bite, these blondies are sure to be a summer staple. Bake them for a bbq or take them on the go for a picnic in the park.
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 9 blondies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
- Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
- Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
LEMON-BLUEBERRY BLONDIE BARS
Summer is a time to simply take it easy, and that's so much of what I love about this buttery blondie recipe. Not only does it capitalize on one of the most iconically refreshing summer flavor romances of all (lemon + blueberry forever), but it couldn't be simpler to whip up at a moment's notice. You may very well have every ingredient called for in your kitchen right now, and all you need is 25 hands-on minutes to pull these scrumptious lemon-blueberry bars together. P.S. If you happen to be a real citrus fanatic, consider doubling the glaze recipe for a more generous drizzle.
Provided by Darcy Lenz
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
- Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
- Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
- Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
- To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 61.2 g, Cholesterol 85.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 130.8 mg, Sugar 38.4 g
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- Pre-heat the oven to 350°F. Place a piece of parchment paper on the inside of an 8-inch square baking pan, letting the parchment paper extend an inch over two opposite edges of the pan. Smear a little butter in the corners of the pan to secure the parchment paper to the pan and then butter the two sides of the pan that are not covered with parchment.
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- Stir in the flour, baking powder and salt just until no traces of white remain. Do not overmix. Gently fold in the blueberries. Spread the batter evenly into the prepared pan.
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