Tuesday, July 8, 2025

LIGHT BLUEBERRY BLONDIES by Cleo Coyle for #NationalBlueberryDay



From Cleo Coyle: For National Blueberry Day (yes, there is such a thing!), I'm baking up my lovely, light BLUEBERRY BLONDIES. A cross between a butterscotch blondie and a blueberry muffin, these treats deliver delectable butterscotch background notes thanks to the butter, brown sugar, and vanilla. And though they're more cakey than a traditional blondie, once cooled they develop a slightly chewy texture and crusty top reminiscent of an actual blondie. Best of all, this blueberry version has less calories and more nutrition than a regular blondie (more on that below). 


Now let's get our 
Blueberry Blondies on
for National Blueberry Day!




Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

A Recipe Note from Cleo

I originally developed this recipe for the Coffeehouse Mystery series that I write in collaboraton with my husband, Marc, and ever since he and I have enjoyed many fresh pans of these babies. When fresh blueberries aren't plentiful, you can make this recipe anytime of year because it works just as well with frozen berries.

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, this recipe uses only 3 T. butter and includes plenty of blueberries, a superfood that offers nutrition and fiber. 

Finally, here's a clue to maintaining the chewy texture with less butter. It's the additon of an 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. 

May you eat with joy and (slightly) less guilt. 

~ Cleo




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Cleo Coyle's 
Light 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 frozen (or fresh) 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 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. 
Batter will be thick but loose enough to pour. Be sure to even it out in the pan. 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 will promote more 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 joy!
  

  F  o  o  d  i  e  

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.









☕ Serve with 
Cleo's Cold Brew!

👇


Eat (and read) with joy!


CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries, now celebrating more than twenty years in print. With more than 1 million books sold, they have gained an enthusiastic following. Cleo's "relentlessly entertaining" (Criminal Element) novels have been translated into Spanish, Japanese, and Czech; earned starred reviews from Library Journal and Kirkus; received Best of Year selection honors from multiple reviewers; and have been recommended by Booklist as among the best culinary mysteries for core library mystery collections. Alice and Marc are also bestselling media tie-in writers who have penned properties for Lucasfilm, NBC, Fox, Disney, Imagine, Toho, and MGM. They live in New York City, where they write independently and together, including the nationally bestselling Haunted Bookshop Mysteries.


Visit Cleo's online coffeehouse here.

Follow Cleo at: Facebook | Twitter | Bluesky 

National Mystery Bestseller 

(Triple) #1 Amazon Category Bestseller 

Fresh Fiction Readers' Selection


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"EASILY ONE OF THE BEST BOOKS THAT I HAVE READ THIS YEAR...10 STARS!"  Escape with Dollycas into a Good Book 

 

"A KNOCKOUT STORY....one of the best books in this endearing series...a TERRIFIC READ..." —Dru Ann Love, Raven Award-winning reviewer, Dru's Book Musings






No Roast for the Weary is also a culinary mystery with a killer menu of delicious recipes. Click here or on the image below to see the free illustrated guide to our book's recipe section...

Click here or the image above for
Cleo's Free Illustrated Guide to
the recipes you'll find published in
 No Roast for the Weary.



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15 comments:

  1. Wonderful recipe. And thank you for all your wonderful stories. I just listened to No Roast for the Weary for a second time! Have a happy summer.

    ReplyDelete
    Replies
    1. Thank you, Audrey! Marc and I are glad to know you enjoyed our latest Coffeehouse Mystery. NO ROAST FOR THE WEARY has some great surprises for readers, and we're happy to report that we're deep into writing next year's entry in our series. Keep in touch for more news, and enjoy your summer!

      ~ Cleo
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  2. Thank you sounds delicious. Deborah

    ReplyDelete
    Replies
    1. You're very welcome, Deborah. Thanks for dropping by the Kitchen today. Enjoy the summer season!

      ~ Cleo
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  3. Thank you so much for the LIGHT BLUEBERRY BLONDIES recipe! Sounds delicious. We LOVE blueberries so this is a must try recipe for me. Seeing the end result photos had me wanted to reach in to have one for myself this morning. :)
    2clowns at arkansas dot net

    ReplyDelete
    Replies
    1. Thank you, Kay! Marc and I love blueberries, too. Great fiber and nutrition, and we're in the season now so they're at their best price of the year. Cheers for stopping by the Kitchen today and we wish you a wonderful summer!

      ~ Cleo
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  4. This sounds like a tasty treat that is calling my name and it will go beautifully with this glass of cold brew sitting next to me as I type! Thanks!!

    ReplyDelete
    Replies
    1. LOL, Marcia, we hope you enjoy our Blueberry Blondies with our Cold Brew Coffee. A delicously good match for a summer day!

      ~ Cleo
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  5. As always, your recipes make me want to get down from my elliptical and ruin to the kitchen to make your deliciousness right away! This looks and surely tastes amazingly! Than k you again for sharing so much fun for us reader-eaters!!! JOY! Luis at ole dot travel

    ReplyDelete
    Replies
    1. You are a sweetheart, Luis! Thank you so much for your always-uplifting comments, and LOL on your elliptical. Good for you on keeping your body moving. As writers, Marc and I are paid to sit in front of screens, and that takes its toll in many ways IF we don't get some long walks into our routine, which is why your comment is inspiring. Onward with good food and good movement. Have a great summer and thanks again!

      ~ Cleo
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  6. They sound delicious! I think a cook book is, in order.

    ReplyDelete
    Replies
    1. Thank you! And on the cook book, maybe some day. :) Until then, cheers for stopping by and being a part of our Kitchen joy.

      ~ Cleo

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  7. These sound and look delicious, Cleo! Thanks for the recipe.

    ReplyDelete
    Replies
    1. Very kind of you, Molly. Thank you for dropping by the Kitchen today!

      ~ Cleo
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  8. I"m in Mine right now, so I'll be making these with frozen wild Maine blueberries.

    ReplyDelete