Blueberry Brownies

  Blueberry Brownies

Happy 4th of July!

July is blueberry season where I live.  When I saw this simple blueberry “brownie” recipe in the Summer 2013 issue of The Baking Sheet, I knew I wanted to make it for the 4th of July celebration.  A simple bar cookie like this is perfect for taking to a potluck and everyone is happy to see a dessert with summer fruit in it.

The bars are not as dense as a regular brownie, but they are definitely not as fluffy as a cake or muffin.  They are very moist and the vanilla flavor really shines here so it’s important to use a good quality vanilla for these bars.

Blueberry Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Golden vanilla bar cookie with lots of blueberries for a nice summer flavor.
  • ½ cup (1 stick, 4 oz) unsalted butter, softened
  • 1 cup (7oz) granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 cup (4.25oz) unbleached all-purpose flour
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup (5.5oz) fresh blueberries
  1. Preheat the oven to 350F. Grease a 8"x8" pan, line with parchment or foil and grease the liner.
  2. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the eggs, one at a time. Scrape the bowl, then add the flour, baking powder and salt. Mix until combined, then stir in the blueberries.
  3. Transfer the dough to the prepared pan and bake for 25 to 30 minutes, until the edges just begin to pull away from the pan.
  4. Remove from the oven and cool to for 30 minutes before lifting out of the pan. Allow the bars to cool completely before cutting.
The vanilla flavor really shines here, so this it the time to use the best vanilla extract you can get. I would make these the day you plan to serve them as they will absorb moisture from the blueberries. The original recipe calls for 9"x13" pan, so if you're baking for a larger crowd, double the batter ingredients and bake it in the larger size pan.


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