Blueberry Crumble Blondies


For the Blueberry Filling

1 cup fresh or frozen blueberries

¼ teaspoon lemon zest

1 teaspoon lemon juice

2 tablespoon sugar

2 teaspoon corn starch

2 teaspoon water

For the Crumble

¼ cup flour

1 tablespoon sugar

1 tablespoon light brown sugar, packed

2 tablespoon unsalted butter, melted

For the Blondie Batter

1 large egg

1 large egg yolk

⅔ cup light brown sugar, packed

¼ cup sugar

1 teaspoon vanilla

½ cup unsalted butter, melted 1 cup + 2 tbsp flour ¼ teaspoon baking powder

½ teaspoon fine sea salt

¼ cup fresh blueberries, for garnish

Preheat your oven to 350 then line a 9" x 9" pan with parchment paper and spray it with olive oil.

For the Blueberry Filling

Add frozen blueberries, lemon zest, lemon juice and sugar into a small pot.

Cook over medium heat for 8 to 9 minutes or until the berries start to release their juices and boil.

1 cup frozen small wild blueberries, 1/4 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoon sugar.

Whisk together the cornstarch and water. 2 teaspoons corn starch, 2 teaspoons water.

Pour the cornstarch slurry into the jam and cook for 1 to 2 minutes longer until the jam is super thick. Then transfer it to a bowl and set it aside to cool completely.

For the Crumble

In a small bowl, combine flour, sugars and melted butter.

Put the bowl in the freezer to chill while you make batter, before using, use your hands to break up the crumb into small peices.

1/4 cup flour,1 tablespoon sugar,1 tablespoon light brown sugar, 2 tablespoons unsalted butter.

For the Blondie Batter

In a medium bowl, whisk together egg, egg yolk, vanilla, brown sugar and sugar until light and pale in color.

1 egg,1 egg yolk, 2/3 cup light brown sugar, 1/4 cup sugar,1 teaspoon vanilla.

Whisk in the melted butter. 1/2 cup unsalted butter.

Fold in the flour, baking powder, and salt until just combined.

1 cup + 2 tablespoon flour, 1/4 teaspoon baking powder, 1/2 teaspoon salt

Evenly spread the batter into the prepared pan.

Dollop the cooled blueberry jam on top of the batter and use a spatula to evenly spread it over the top.

Sprinkle blueberries on top, then bake for 28 to 30 minutes, or until the middle is puffy, the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

Let cool completely before cutting. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes