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!
for National Blueberry Day!
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
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.
~ Cleo
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free PDF document that you can
print, save, or share, click here.
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.
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
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
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| Adding melted (and cooled) butter to the batter. |
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| Batter is thick but loose enough to pour. Be sure to even it out in the pan. |
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☕ Serve with
Cleo's Cold Brew!
👇
Eat (and read) with joy!
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.
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.
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
"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.
National Mystery Bestseller
(Triple) #1 Amazon Category Bestseller
Fresh Fiction Readers' Selection
To Buy:
"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
Cleo's Free Illustrated Guide to
the recipes you'll find published in
No Roast for the Weary.
Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here or on the image below.
Get a free Title Checklist of
Cleo Coyle's Books in Order
Click here or on the image below.
Cleo Coyle's Books in Order
Click here or on the image below.
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