This easy one‑bowl recipe uses no margarine and yields tender, chewy blueberry blondies perfect for summer baking — or any time of year.
I’m unapologetically obsessed with blueberries, and this recipe is another simple, one‑bowl winner. These are blondies, so expect a slightly chewy interior with a lightly crisp crust. The bursts of juicy blueberry throughout make them irresistible.
For a long time I assumed blondies needed butter or margarine. I avoid margarine for health and digestive reasons, so I experimented with oil instead — and it worked beautifully. Blondies are essentially brownies without chocolate: omit cocoa, include vanilla and brown sugar, and you have a blondie. This recipe follows that idea and keeps the method straightforward.
I prefer to combine all ingredients except the blueberries in a large bowl. If you add the fruit too early and mix vigorously, the berries can break and color the batter purple. Once the batter is almost fully mixed, gently fold in the blueberries. Some bakers toss berries in flour to prevent sinking, but I find that extra step unnecessary for this forgiving batter.
Use fresh blueberries when they’re in season for the best texture and flavor. Frozen berries work well in winter — expect some color bleed with frozen fruit, which doesn’t affect taste. Dried blueberries can also be used if you prefer. You can swap in other chopped fruit like strawberries, too.
These blondies freeze very well, making them convenient to bake ahead and enjoy later.
Quick and Easy Blueberry Blondies
Ingredients
- 3/4 cup oil
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 cup blueberries*
Instructions
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Preheat oven to 350℉ and line an 8‑inch square pan with parchment paper.
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In a large bowl, combine all ingredients except the blueberries. Stir with a spoon until the batter is mostly combined — no mixer required.
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Gently fold in the blueberries, taking care not to overmix.
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Pour the batter into the prepared pan and bake for 25–30 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs.
Notes
*If using frozen blueberries, they may bleed slightly and create purple streaks in the blondies, but the flavor will still be excellent.
Recipe by Faigy Murray