With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze. Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin […]
The post Blueberry White Chocolate Blondies first appeared on Love and Olive Oil.
With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze.
Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin disguised itself as dessert, with a bright and fruity blueberry flavor with just a hint of buttermilk and lemon.
When I first tested these bars, I thought they tasted a bit like blueberry muffins or blueberry pancakes, just slightly sweeter and baked into a bar… which was not what I expected at all, but also kind of… awesome?
So I decided to lean into the pancake idea, adding buttermilk powder and a hint of maple to the glaze. Both are optional, but I personally loved the extra acidity from the buttermilk powder, and felt it helped offset the sweetness of the white chocolate (one of my main complaints with many blondie recipes).
The result is an ultra-fudgy blondie, studded with chunks of white chocolate and jammy pockets of bright blueberry flavor and just a hint of tang from the lemon zest and buttermilk.
Blondies are a hard nut to crack sometimes, at least when it comes to texture.
These blondies are on the fudgier side, dense and almost gooey in the middle with lighter, cakier edges and a paper thin, crackly crust. This kind of blondie is really best after chilling overnight, when the fats solidify and become even more fudge-like.
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