Today is National "Pick Blueberries" Day, and I'm celebrating by picking them up at my local grocery store and baking them into a pan of one of my favorite treats for this time of year, Blueberry Blondies.
A cross between a cozy blueberry muffin and a more traditional blondie, these babies are delicious with coffee or tea. You'll taste butterscotch background notes thanks to the butter, brown sugar, and vanilla. And though they're more "cakey" than a traditional blondie, once cooled, you will get a slightly chewy texture with a nice, crusty top reminiscent of an actual blondie. Best of all, though, this "blueberry" version has less calories and more nutrition.
Read more in my note below...
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In the book, Clare serves up these Blueberry Blondies to some very happy customers. And though I'm re-sharing it today for blueberry season, you can make it anytime of year because it works just as well with frozen blueberries.
As for the "healthified" aspect, here's the scoop. While an 8-inch square pan of blondies typically calls for 1 whole stick (8 T.) of butter, my recipe uses only 3 T. butter and includes plenty of blueberries, a superfood that offers nutrition and fiber.
The key to maintaining the chewy texture with less butter is the astringent ingredient (in this case vinegar, but lemon juice will also work). It interacts with the proteins in the incredible, edible egg--a baker's trick that's been around for years.
To see more egg-protein magic of the culinary variety, click here, and read my post about Norwegian Egg Coffee. The egg helps clarify the brew, and a Norwegian chemist explains it all for us.
May you eat with joy and (slightly) less guilt!
~ Cleo
The key to maintaining the chewy texture with less butter is the astringent ingredient (in this case vinegar, but lemon juice will also work). It interacts with the proteins in the incredible, edible egg--a baker's trick that's been around for years.
Once strained, Norwegian Egg Coffee
produces a very pretty (and smooth!) amber-colored beverage. The egg proteins are what make the magic, as they do in today's recipe for Blueberry Blondies. To see my recipe for Norwegian Egg Coffee, click here. |
May you eat with joy and (slightly) less guilt!
~ Cleo
☕
To download this
recipe in a free PDF
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Blueberry Blondies
Makes one 8-inch square pan of blondies
Cut as you like, in my photos, you see 16 small squares
INGREDIENTS
2 large eggs
1 teaspoon apple cider vinegar (Do not omit! The vinegar
interacts with the eggs to create the proper texture.)
1 cup light brown sugar, packed
1/4 cup white, granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (grated rind of a lemon,
yellow only, no bitter white pith)
1/4 teaspoon table salt (+ a generous pinch)
3 tablespoons unsalted butter, melted and cooled a bit
1/8 teaspoon baking soda
1 cup all-purpose flour
1 cup fresh (or frozen) blueberries
DIRECTIONS:
Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).
Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add the melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.
Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven). The low temperature and long cooking time helps with even baking. The pan of blondies is done when the top is deep golden brown and firmly set. The slight cracking that you see in my photos (the kind you usually find on the top surface of a brownie or blondie) will appear when the blondies are cooled and cut.
Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 small squares and...eat with blueberry joy!
Cut as you like, in my photos, you see 16 small squares
INGREDIENTS
2 large eggs
1 teaspoon apple cider vinegar (Do not omit! The vinegar
interacts with the eggs to create the proper texture.)
1 cup light brown sugar, packed
1/4 cup white, granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (grated rind of a lemon,
yellow only, no bitter white pith)
1/4 teaspoon table salt (+ a generous pinch)
3 tablespoons unsalted butter, melted and cooled a bit
1/8 teaspoon baking soda
1 cup all-purpose flour
1 cup fresh (or frozen) blueberries
Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).
Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add the melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.
Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven). The low temperature and long cooking time helps with even baking. The pan of blondies is done when the top is deep golden brown and firmly set. The slight cracking that you see in my photos (the kind you usually find on the top surface of a brownie or blondie) will appear when the blondies are cooled and cut.
Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 small squares and...eat with blueberry joy!
F o o d i e
Photos
Photos
Adding melted (and cooled) butter to the batter. |
Batter is thick but loose enough to pour. Be sure to even it out in the pan. |
Eat (and read) with joy!
~ Cleo Coyle
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My local store had beautiful blueberries yesterday and I bought a bundle. I must have been psychic because I am baking these today! Thanks a bushel, Cleo.
ReplyDeleteMarypat
Our local blueberries are looking beautiful, too, Marypat. It's a great time of year for baking the blues. I hope you enjoy the blondies!
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I love blondies and can imagine just how wonderful these blueberry blondies will taste! Thanks so much for sharing the recipe and baking details ~
ReplyDeleteYou're very welcome, Celia. My husband loves these. I do, too, and I think they taste best after they've cooled off (the flavors are more balanced that way), but Marc likes to eat them warm, with a little pat of butter on top (like a muffin). However you prefer them, we hope you eat with joy!
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What perfect timing! We are heading to Maine next week and should be able to get the wonderful little wild blueberries to try it out.
ReplyDeleteThis will be a delightful treat.
Oh, have a wonderful trip to Maine, Libby, maybe the best place on the planet to eat blueberries with joy. And thanks for dropping in today, it's always a pleasure to see you in our Kitchen!
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I love blondies & bet the blueberries add a nice touch.
ReplyDeleteThey do, Jana, it's an easy, tasty recipe, especially nice for blueberry season. But the recipe also works with frozen berries, so you can bake it up in the fall and winter, too. Thanks for dropping in today!
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