Easy and Delightful Blueberry Crisp Blondies

These Blueberry Crisp Blondies are inspired from my recent recipe for Blueberry Crisp Cake. They have a fresh blueberry cookie base and a crunchy cinnamon topping. Truly, they are the perfect dessert for your Mother’s Day brunch! 

Speaking of Mother’s Day, these Blueberry Crisp Blondies should really be on your baking list. If your family can’t bake them for you, spoil yourself by making them for yourself or for someone you love! 

If you love blueberry, you will love these other blueberry recipes:

Blueberry Crisp Cake, Lemon blueberry Cake, Brown Butter Blueberry Cookies

Why this recipe works 

• Cookie base- This has a cookie base because who doesn’t love a good cookie? And not just a plain cookie base, but a delicious blueberry cookie base!
• Homemade blueberry compote- This compote makes these blondies as delicious as my cake. Remember, you can use either fresh or frozen blueberries.
• Oat Streusel- This oat streusel will most likely be your new favorite topping for any dessert. It comes together so easily and adds the nicest crunchy topping. 
• Easy to make- These are ridiculously easy. There might be a lot of steps, but all of them are very easy to do. Plus there is no chilling time. Just mix and bake! 
• No shaping required- These use an 8×8 pan and they don’t need any shaping. Just plop them in the pan and you’re good to go!

Ingredient list 

Here are some of the ingredients, plus some helpful tips. For a full list of ingredients, head on over to the recipe card below to get the full list. 

• Unsalted butter- This can be used cold for this recipe because you are going to melt it.  
• Brown sugar- I always use light brown sugar. 
• Cake flour-  This is what makes your blondies stay soft for up to three days, even if left out on the counter.  
• Eggs- Make sure these are at room temperature before you use them. I take mine out at least 2-4 hours before I begin making the dough. 
• Blueberries-  You can use fresh or frozen.  
• Corn starch- You will use this in the cookie base as well as in the compote. 

Step by step- blueberry compote

Step 1: Cook the blueberries, sugar, and water. In a small sauce pan over medium heat, combine the blueberries, sugar and water. Stir until combined. Let it continue cooking until the blueberries start to open and it creates a sauce.

Step 2: Make the slurry. Make a slurry by combining the water and the cornstarch. 

Step 3: Add the slurry. Making sure your blueberry compote is hot (it should have small bubbles forming), add the slurry. Stir until it starts to thicken (the heat helps to activate the corn starch). When you first add the slurry, it will be a light purple color. Cook it until the color darkens. This means you are cooking out the flavor of the corn starch.

Step 4: Let it cool down. Set the compote aside and let it come to room temperature. As it cools down, it will thicken even more. Press plastic wrap on the top to help prevent a skin from forming.

Step by step- streusel

Step 1: Mix the ingredients. In a mixing bowl, whisk together the brown sugar, cinnamon, and flour. Add the butter, and with your hands, combine everything. You want it to be well incorporated, but not smooth. This can be stored in an air tight container for up to 7 days in the fridge.

Step by Step- cookie base 

Step 1: Whisk the dry ingredients. In a separate mixing bowl, whisk together the flours, baking powder, salt, and cinnamon.

Step 2: Whisk the butter and the sugars. In a medium sized bowl, whisk the melted butter and the sugars until light and fluffy, about 3 minutes. 

Step 3: Whisk in the egg, egg yolk, and vanilla. Whisk in the egg and egg yolk for 30 seconds and then add the vanilla. Whisk just until combined.

Step 4: Fold the dry ingredients into the wet. Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Mix until there are no more signs of flour. Don’t over mix.

Step 5: Fold in the blueberries Gently fold in the blueberries. 

Step 6: Add the compote and the streusel. Pour the dough into the prepared pan. Add the blueberry compote to the top of the dough, and with the back a spoon, evenly spread it across the top of the dough. Sprinkle the streusel on top. 

Step 7: Bake the dough. Bake for 30-35 minutes until the top is golden brown

Baking tips 

-Use a high quality pan. I like David Burke, but Pan USA is also a great pan! You can find David Burke here, and Pan USA here.

-Use binder clips to line the parchment paper. (Use metal clips, the plastic ones will melt in the oven, unfortunately, I have experienced this firsthand!)

-Make the blueberry compote first. This will allow it to cool before putting it on top of the cookie base.

-To get perfect cuts, I recommend completely chilling the blondies after they are cooked. 

FAQ 

Can use frozen blueberries?

Yes, I like frozen wild blueberries because they are smaller. 

Can I use a different berry? 

YES! You can use any berry you would like! 

What if I don’t have cake flour? 

If you don’t have cake flour, you can just use all purpose flour. It will just make the cookie base a little chewier.

Storing and freezing 

These Blueberry Crisp Blondies can be stored in an airtight container or ziplock bag for up to 5 days at room temperature. You can also place them in an airtight container in the fridge for up to one week.

Freezing

I recommend not freezing these because after they defrost, sometimes the blueberries will ferment, and leave a very nasty after taste. (Trust me, from a very traumatic experience ;))

If you have tried this recipe, please rate and review! If you want more tips and tricks, follow me on Instagram, TikTok, and Pinterest.

For more cake recipes, here are some of my favorite

Graham Cracker S’mores Cake, Golden Oreo Cake, Cinnamon Roll Cake

Recipe

Blueberry Crisp Blondies

Molly Murphy

These Blueberry Crisp Blondies are inspired from my recent recipe for Blueberry Crisp Cake. They have a fresh blueberry cookie base and a crunchy cinnamon oat topping. Truly, they are the perfect dessert for your Mother’s Day brunch!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 29 minutes mins

Course Dessert

Cuisine Blondies

Servings 16 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Blueberry Compote

• 2 Tablespoons water
• 1 cup blueberries
• ½ cup granulated sugar
• 1 Tablespoon cornstarch
• ⅓ cup water for the slurry

For the Cinnamon Streusel

• ½ cup light brown sugar
• ⅓ cup all purpose flour
• 1 teaspoon ground cinnamon
• pinch of salt
• 3 Tablespoons unsalted butter room temperature

For the Blueberry Cookies

• 1 cup unsalted butter melted
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 ¼ cups all purpose flour
• 1 ¼ cups cake flour
• 1 Tablespoon cornstarch
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup 65 g blueberries, fresh or frozen
• homemade blueberry compote recipe above
• homemade cinnamon streusel recipe above

Instructions

 

For the Blueberry Compote

• In a small sauce pan over medium heat, combine the blueberries, sugar and water. Stir until combined. Let it continue cooking until the blueberries start to open and it creates a sauce.
• Make a slurry by combining the water and the cornstarch. Making sure your blueberry compote is hot, add the slurry (the heat helps activate the corn starch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the corn starch.
• Set aside and let it come to room temperature. Place plastic wrap on top of the blueberry compote to prevent a skin from forming. As it cools down, it will thicken more (you can put it in the fridge, if you desire, to help the cool down process go faster).

For the Blueberry Cookie Base

• Preheat the oven to 350 degrees. Prep a 8×8 or a 9×9 pan by lining with parchment paper and spraying with cooking spray. Set aside.
• In a microwave safe bowl, melt the butter.
• In a separate mixing bowl, whisk together the flours, baking powder, salt, and cinnamon.
• In a medium sized bowl, whisk the melted butter and the sugars until light and fluffy, about 3 minutes.
• Whisk in the egg and egg yolk for 30 seconds and then add the vanilla. Whisk just until combined.
• Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.
• Gently fold in the blueberries.
• Pour the dough into the prepared pan. Add the blueberry compote to the top of the dough, and with the back a spoon, evenly spread it across the top of the dough. Sprinkle the streusel on top.
• Bake for 30-35 minutes until the top is golden brown.
• When the dough is done, let it cool completely before cutting. Serve at room temperature.

For the Streusel Topping

• In a mixing bowl, whisk together the brown sugar, cinnamon, and flour. Add the butter and with your hands, combine everything. You want it to be well incorporated, but not smooth. This can be stored in an air tight container for up to 7 days in the fridge.

Keyword blueberry,blondies, blueberry crisp

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