This simple one-bowl recipe contains no margarine and results in the most delicious blueberry blondies for summertime baking or any time of the year!

I wasn’t joking when I said I am obsessed with blueberries! This one, just like most of my cake recipes, is a super-easy one-bowl batter that’s so good! It’s a blondie, so the texture of the cake is a little bit chewy with a bit of crunch in the crust. Add the burst of flavor from the blueberries and it’s everything you want in a baked good!

For years, I assumed blondies by definition had to be made with butter or margarine. But anyone who knows me will know I do not like using margarine because it’s not healthy and it does funky things to my stomach, so I like to stick with oil. I thought I was losing out on being able to enjoy a blondie, but then I decided to try making blondies with oil. I played around with the recipe and whaddya know? It worked!

I actually did some “research” on the definition of a blondie and discovered it’s simply a brownie that lacks chocolate! All you need to do is leave out the chocolate and cocoa and make sure there’s vanilla and brown sugar — which we have here — and you have a blondie!

When making this recipe, I like to take a good-quality metal bowl and dump in all the ingredients besides the blueberries. If you add the blueberries in right away and mix, they will start to break down, bleeding into the batter and turning it purple. After my batter is 98% mixed, I add the blueberries and mix gnetly. I know many people say to toss blueberries in flour or confectioners’ sugar to prevent them from sinking while baking, but I never found this to be helpful and it’s just an unnecessary extra step, in my opinion.

I like to use fresh blueberries when in season. If I am making this during the winter (yes, I bake with blueberries all year round, that’s how much I love them!), I will use frozen. You can even use dried blueberries — this is quite the forgiving recipe!

Alternatively, you can even swap the blueberries for chopped strawberries or any cut-up fruit of your choice!

If you love blueberries as much as I do, you’ll love these whole-wheat blueberry muffins and this lemon-blueberry Bundt cake.

These blueberry blondies freeze very well.

5 from 1 vote

Quick and Easy Blueberry Blondies

This simple one-bowl recipe contains no margarine and results in the most delicious blondies for summertime or any time of the year!

Print Recipe

Ingredients

3/4 cup oil
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup blueberries*

Instructions

Preheat oven to 350℉ and line an 8-inch square pan with parchment paper.
Place all ingredients besides blueberries in a bowl and mix with a spoon (no mixer needed!) until mostly combined.
Gently fold in blueberries.
Pour batter into prepared pan and bake for 25-30 minutes.

Notes

Freezes beautifully.

*If you don’t use fresh blueberries, you can use frozen. Just note that frozen blueberries tend to “bleed,” so you might get some purple streaks in your blondies.