Irresistible Blueberry Crisp Blondies: Your Ultimate Recipe for a Sweet and Simple Treat

Prepare to fall in love with these Blueberry Crisp Blondies, a delightful fusion of a classic blondie and a rustic fruit crisp. Inspired by our beloved Blueberry Crisp Cake, these bars boast a tender, flavorful cookie base packed with fresh blueberries, layered with a luscious homemade blueberry compote, and crowned with an irresistible crunchy cinnamon oat streusel. They are, without a doubt, the perfect dessert for any occasion, especially a special Mother’s Day brunch, or simply to treat yourself!

Beyond Mother’s Day, these homemade blueberry crisp blondies are a fantastic choice for any gathering, potluck, or just a quiet evening at home. Their delightful balance of sweet and tart, combined with varied textures, makes them universally appealing. Whether you’re baking them for loved ones or indulging yourself, these easy-to-make blondie bars promise pure bliss.

If you’re a devoted fan of blueberries, you’ll be thrilled to explore our other fantastic blueberry recipes:

• Blueberry Crisp Cake: The cake that inspired these amazing blondies!
• Lemon Blueberry Cake: A zesty and refreshing take on a classic.
• Brown Butter Blueberry Cookies: Rich, nutty, and bursting with blueberry flavor.

Why This Blueberry Crisp Blondies Recipe Is a Must-Try

These aren’t just any blondies; they are a culinary experience designed for maximum flavor and ease. Here’s what makes our blueberry crisp blondies stand out:

• Irresistible Cookie Base: Who doesn’t adore a perfectly baked cookie? Our blondies feature a rich, chewy cookie base that’s generously studded with fresh blueberries. This isn’t just a plain foundation; it’s a moist, tender, and flavorful layer that provides the ideal contrast to the crisp topping. It’s the kind of cookie base that makes you want to reach for a second piece.
• Lush Homemade Blueberry Compote: The heart of these blondies is the vibrant blueberry compote. This homemade compote adds an incredible depth of fresh, fruity flavor, reminiscent of our popular crisp cake. It’s incredibly easy to make from scratch, and you have the flexibility to use either fresh or frozen blueberries, ensuring you can enjoy these blondies year-round. The compote’s slight tang perfectly balances the sweetness of the blondie and streusel.
• Perfectly Crunchy Oat Streusel: Prepare for this oat streusel to become your new go-to topping for any dessert! It comes together with minimal effort and delivers an exquisite crunch and a warm cinnamon aroma that elevates the entire dish. The buttery, sugary, and subtly spiced oats create a textural symphony that’s simply divine against the soft blondie and juicy compote.
• Remarkably Easy to Make: Don’t let the multi-layered appearance fool you – these blueberry blondies are surprisingly simple to prepare. While there are a few distinct components (compote, streusel, and cookie base), each step is straightforward and accessible for bakers of all skill levels. Plus, there’s no tedious chilling time required for the dough. Just mix, assemble, and bake!
• No Shaping Required: Forget about rolling or cutting individual cookies. This recipe utilizes a standard 8×8 or 9×9 inch baking pan, allowing you to simply spread the dough, add the toppings, and bake. It’s a fuss-free method that yields perfect bars every time, ideal for quick preparation and easy serving.

Essential Ingredients for Perfect Blueberry Crisp Blondies

Crafting these delectable homemade blueberry dessert bars requires a few key ingredients, each playing a crucial role in achieving the perfect flavor and texture. For a comprehensive list with exact measurements, please refer to the detailed recipe card at the bottom of this page. Here are some of the star ingredients and why they matter:

• Unsalted Butter: We specify unsalted butter for a reason – it gives you complete control over the saltiness of your bake. For this recipe, you’ll be melting the butter, so there’s no need to bring it to room temperature beforehand. Melted butter contributes to the blondie’s chewy texture and rich flavor.
• Brown Sugar: We exclusively use light brown sugar in our recipe. Its molasses content adds moisture, tenderness, and a lovely caramel-like depth of flavor to the blondie base and the streusel topping, which granulated sugar alone cannot provide.
• Cake Flour: This is a secret weapon for maintaining the incredible softness of your blondies. Cake flour has a lower protein content than all-purpose flour, resulting in a more tender crumb. It’s what allows these blondies to stay wonderfully soft for up to three days, even when stored at room temperature.
• Eggs: For optimal emulsification and a consistent texture, always ensure your eggs are at room temperature. This helps them incorporate more smoothly into the batter, preventing curdling and contributing to a lighter, more uniform blondie. We recommend taking them out of the fridge at least 2-4 hours before you plan to start baking.
• Blueberries: The star of the show! You have the flexibility to use either fresh or frozen blueberries. If using frozen, there’s no need to thaw them first; simply toss them directly into the batter. We particularly love using frozen wild blueberries for their smaller size and intense flavor.
• Cornstarch: This versatile ingredient serves a dual purpose in our recipe. In the homemade blueberry compote, it acts as a thickening agent, creating that perfect jam-like consistency. In the cookie base, a small amount of cornstarch helps tenderize the crumb and prevents the blondies from becoming too cakey, ensuring they retain their signature chewy texture.

Crafting Your Homemade Blueberry Compote: A Step-by-Step Guide

The homemade blueberry compote is a vibrant, fruity layer that truly makes these blondies sing. Follow these simple steps to create a rich, perfectly thickened blueberry sauce:

• Step 1: Cook the Blueberries, Sugar, and Water. In a small saucepan, combine your fresh or frozen blueberries, granulated sugar, and the initial measure of water over medium heat. Stir these ingredients gently until they are well combined. Continue to cook, stirring occasionally, until the blueberries begin to soften and burst open, releasing their juices and forming a fragrant, saucy mixture. This typically takes about 5-7 minutes.
• Step 2: Prepare the Cornstarch Slurry. While the blueberries are cooking, create a slurry. In a separate small bowl, whisk together the cornstarch and the remaining portion of water until completely smooth and lump-free. This slurry is essential for thickening the compote.
• Step 3: Thicken with the Slurry. Ensure your blueberry mixture is hot and gently bubbling. Slowly pour the cornstarch slurry into the hot blueberry mixture, stirring continuously. The heat is crucial as it activates the cornstarch, causing the compote to thicken. Initially, the mixture might appear a light purple. Continue to cook and stir until the color darkens, indicating that the cornstarch flavor is fully cooked out and the compote has reached a thick, jam-like consistency. This usually takes another 2-3 minutes.
• Step 4: Cool Down and Prevent a Skin. Once thickened, remove the compote from the heat and set it aside to cool to room temperature. As it cools, it will continue to thicken further. To prevent a “skin” from forming on the surface (which can happen with fruit compotes), press a piece of plastic wrap directly onto the surface of the compote. For a faster cooling process, you can transfer it to the refrigerator.

Creating the Perfect Cinnamon Oat Streusel: Easy Steps

This crunchy oat streusel is a game-changer, adding an incredible texture and warm, comforting spice to your blondies. It’s quick to prepare and even keeps well for future baking adventures!

• Step 1: Combine Dry and Wet Ingredients. In a medium mixing bowl, begin by whisking together the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt until thoroughly combined. These dry ingredients form the flavorful base. Next, add the room temperature unsalted butter. Using your fingertips or a pastry blender, work the butter into the dry mixture. Your goal is to combine everything until it forms coarse crumbs. You want it to be well incorporated, with no large chunks of butter remaining, but definitely not a smooth dough. The texture should resemble wet sand or small pebbles.
• Storage Tip: Once prepared, this cinnamon streusel can be stored in an airtight container in the refrigerator for up to 7 days, making it an excellent make-ahead component for these blondies or other desserts.

Baking the Blueberry Cookie Base: From Scratch to Perfect Blondies

The foundation of these delicious blueberry blondie bars is a tender, chewy cookie base. Follow these detailed steps for a flawless result:

• Step 1: Prepare Dry Ingredients. In a separate large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, and cinnamon. Ensure these are thoroughly combined to distribute the leavening and flavor evenly.
• Step 2: Whisk Melted Butter and Sugars. In a medium-sized bowl, combine the melted unsalted butter with both the light brown sugar and granulated sugar. Whisk vigorously for about 3 minutes until the mixture becomes light, fluffy, and slightly paler in color. This step is crucial for incorporating air and dissolving the sugars.
• Step 3: Incorporate Eggs and Vanilla. To the butter-sugar mixture, whisk in the large egg and the extra egg yolk for about 30 seconds. The egg yolk adds richness and chewiness to the blondies. Then, stir in the pure vanilla extract. Whisk just until all ingredients are combined; do not overmix at this stage.
• Step 4: Fold Dry into Wet Ingredients. Switch from a whisk to a rubber spatula. Gradually add the whisked dry ingredients into the wet mixture. Gently fold until there are no more visible streaks of flour. Be careful not to overmix, as this can develop the gluten too much, leading to tough blondies. A few small lumps are perfectly fine.
• Step 5: Gently Fold in Blueberries. Carefully fold in the remaining fresh or frozen blueberries into the blondie dough. Distribute them evenly throughout the batter.
• Step 6: Assemble the Blondies. Pour the prepared blondie dough into your lined 8×8 or 9×9 inch baking pan. Using the back of a spoon or an offset spatula, spread the dough evenly across the bottom of the pan. Next, dollop spoonfuls of the cooled homemade blueberry compote over the top of the dough. Gently spread it out, leaving a small border if desired. Finally, generously sprinkle the prepared cinnamon oat streusel over the compote layer.
• Step 7: Bake to Golden Perfection. Place the pan in your preheated oven and bake for 30-35 minutes. The blondies are ready when the top is beautifully golden brown, and a toothpick inserted into the center (avoiding the compote layer) comes out with moist crumbs, not wet batter.
• Cool Completely: Allow the blondies to cool completely in the pan on a wire rack before attempting to cut them. This ensures they set properly and makes for cleaner slices.

Top Baking Tips for Your Blueberry Crisp Blondies

Achieving bakery-quality blueberry crisp blondies is easier than you think with these helpful tips:

• Invest in a Quality Baking Pan: A good quality 8×8 or 9×9 inch baking pan makes a significant difference. High-quality pans (like those from David Burke or USA Pan) distribute heat more evenly, preventing hot spots and ensuring your blondies bake perfectly. You can find David Burke here, and USA Pan here.
• Proper Pan Preparation: Always line your baking pan with parchment paper, leaving an overhang on the sides. This creates “handles” that make it incredibly easy to lift the entire batch of blondies out of the pan once cooled. For extra security, use binder clips (metal ones!) to secure the parchment paper to the edges of the pan. Please learn from my experience – plastic clips will melt in the oven!
• Cool the Compote First: It’s crucial to make the blueberry compote ahead of time and allow it to cool completely to room temperature (or even chill it in the fridge) before spreading it over the raw blondie dough. A warm compote could start to cook the dough prematurely or make it runny, affecting the final texture of your bars.
• Chill for Perfect Cuts: For clean, precise cuts and beautifully defined squares or bars, we highly recommend completely chilling the blondies after they are fully baked and cooled. Pop them in the refrigerator for at least 1-2 hours, or even overnight, before slicing with a sharp knife. Wiping the knife blade clean between cuts also helps.
• Don’t Overbake: Blondies, like brownies, can easily become dry if overbaked. Keep an eye on them, and remove them from the oven when the edges are set and golden, but the center still looks slightly soft. They will continue to set as they cool.

Frequently Asked Questions About Blueberry Crisp Blondies

Here are answers to some common questions you might have while making these easy baking blueberry crisp blondies:

• Can I use frozen blueberries for this recipe?
  Absolutely! Frozen blueberries work wonderfully in both the compote and the blondie base. We especially recommend frozen wild blueberries for their smaller size and concentrated flavor. There’s no need to thaw them before adding; simply toss them in straight from the freezer.
• Can I use a different type of berry?
  Yes, feel free to get creative with your berries! This recipe is incredibly versatile. You can easily swap blueberries for raspberries, blackberries, sliced strawberries, or a mixed berry blend. Adjust the sugar slightly in the compote if your chosen berry is particularly tart or sweet.
• What if I don’t have cake flour?
  No cake flour? No problem! You can substitute all-purpose flour for the cake flour. However, be aware that this will make the cookie base a little chewier and less tender than with cake flour. For a homemade cake flour substitute, for every 1 cup of cake flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and then replace those 2 tablespoons with cornstarch. Sift together twice for best results.
• Can I make these blondies ahead of time?
  Yes, these blondies are a great make-ahead dessert! You can prepare the blueberry compote and the cinnamon streusel up to 2-3 days in advance and store them in airtight containers in the refrigerator. Assemble and bake the blondies on the day you plan to serve them, or bake them a day in advance for optimal flavor and texture.

Storing and Freezing Your Blueberry Crisp Blondies

Proper storage ensures your best blueberry blondies remain fresh and delicious for as long as possible.

• Room Temperature Storage: Once completely cooled, these Blueberry Crisp Blondies can be stored in an airtight container or a large ziplock bag at room temperature for up to 5 days. Ensure they are kept away from direct sunlight or heat sources.
• Refrigeration: For extended freshness, place your blondies in an airtight container in the refrigerator for up to one week. Chilling them also makes for much cleaner cuts!

• Freezing Recommendations

  While some baked goods freeze well, we generally recommend against freezing these specific blondies. From a past traumatic experience, we’ve learned that after defrosting, the blueberries can sometimes undergo a fermentation process, leaving a rather unpleasant aftertaste and a mushy texture. It’s best to enjoy these fresh or refrigerated within the recommended timeframe!

We hope you thoroughly enjoy baking and savoring these delightful Blueberry Crisp Blondies! If you try this recipe, please take a moment to rate and review it. Your feedback helps us grow and share more amazing recipes with fellow baking enthusiasts. For more tips, tricks, and sweet inspiration, be sure to follow us on Instagram, TikTok, and Pinterest.

Looking for more amazing cake recipes? Here are some of our personal favorites:

• Graham Cracker S’mores Cake: A campfire classic in cake form!
• Golden Oreo Cake: A fun and festive cake for any celebration.
• Cinnamon Roll Cake: All the warmth and gooey goodness of a cinnamon roll, in a cake!

Recipe

Blueberry Crisp Blondies

Molly Murphy

These Blueberry Crisp Blondies are inspired by my recent recipe for Blueberry Crisp Cake. They feature a fresh blueberry cookie base, a vibrant homemade blueberry compote, and a crunchy cinnamon oat topping. Truly, they are the perfect dessert for your Mother’s Day brunch or any delightful occasion!

5 from 3 votes

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 29 minutes mins

Course Dessert

Cuisine Blondies

Servings 16 people

Ingredients

For the Blueberry Compote

• 2 Tablespoons water
• 1 cup blueberries
• ½ cup granulated sugar
• 1 Tablespoon cornstarch
• ⅓ cup water for the slurry

For the Cinnamon Streusel

• ½ cup light brown sugar
• ⅓ cup all purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 3 Tablespoons unsalted butter room temperature

For the Blueberry Cookies

• 1 cup unsalted butter melted
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 ¼ cups all purpose flour
• 1 ¼ cups cake flour
• 1 Tablespoon cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup 65 g blueberries, fresh or frozen
• homemade blueberry compote recipe above
• homemade cinnamon streusel recipe above

Instructions

For the Blueberry Compote

• In a small sauce pan over medium heat, combine the blueberries, sugar and water. Stir until combined. Let it continue cooking until the blueberries start to open and it creates a sauce.
• Make a slurry by combining the water and the cornstarch. Making sure your blueberry compote is hot, add the slurry (the heat helps activate the corn starch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the corn starch.
• Set aside and let it come to room temperature. Place plastic wrap on top of the blueberry compote to prevent a skin from forming. As it cools down, it will thicken more (you can put it in the fridge, if you desire, to help the cool down process go faster).

For the Blueberry Cookie Base

• Preheat the oven to 350 degrees F (175 C). Prep an 8×8 or a 9×9 inch pan by lining it with parchment paper and spraying it with cooking spray. Set aside.
• In a microwave-safe bowl, melt the butter.
• In a separate mixing bowl, whisk together the flours, cornstarch, baking powder, salt, and cinnamon.
• In a medium-sized bowl, whisk the melted butter and both sugars (light brown and granulated) until light and fluffy, about 3 minutes.
• Whisk in the egg and egg yolk for 30 seconds, then add the vanilla extract. Whisk just until combined.
• Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Mix just until there are no more signs of flour. Be careful not to overmix.
• Gently fold in the fresh or frozen blueberries.
• Pour the dough into the prepared pan. Add the cooled blueberry compote to the top of the dough, and with the back of a spoon, evenly spread it across the top of the dough. Sprinkle the cinnamon streusel on top.
• Bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the center (away from the compote) comes out with moist crumbs.
• When the blondies are done, let them cool completely in the pan before lifting out and cutting. Serve at room temperature for the best texture.

For the Streusel Topping

• In a mixing bowl, whisk together the light brown sugar, cinnamon, and all-purpose flour. Add the room temperature butter and, using your hands, combine everything until it forms coarse crumbs. You want it to be well incorporated but not smooth. This can be stored in an airtight container for up to 7 days in the fridge.

Keyword blueberry, blondies, blueberry crisp

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