Fresh Blueberry Brownies
These buttery, tender bars are loaded with fresh blueberries in every single bite. They come together in one bowl in about 45 minutes.
Equipment
- 8x8 Baking Pan
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Wire Rack
Ingredients
Batter
- 1.5 cups all-purpose flour (180g), divided
- 1 cup granulated sugar (200g)
- 1/2 cup unsalted butter (113g), melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 cups fresh blueberries (210g)
Topping (optional)
- Coarse sugar (turbinado) for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line an 8x8 baking pan with parchment paper, leaving overhang on two opposite sides.
- In a small bowl, toss blueberries with 1 tablespoon of the flour until lightly coated. Set aside.
- In a large microwave-safe bowl, melt butter in 30-second bursts. Let cool for 1 minute.
- Add granulated sugar and lemon zest to melted butter. Whisk until combined (the mixture will look like wet sand).
- Whisk in egg and vanilla extract until smooth and glossy.
- Add remaining flour, baking powder, and salt. Fold with a rubber spatula until just combined. Do not overmix.
- Add floured blueberries. Fold gently in 2-3 strokes until evenly distributed.
- Spread batter into prepared pan. Sprinkle with coarse sugar if desired. Bake for 35-40 minutes until edges are deep golden and a toothpick inserted in center comes out with moist crumbs.
- Cool in pan on wire rack for 20 minutes. Use parchment sling to lift out onto cutting board. Cool completely before cutting.
Notes
Don't skip the flour coating on the berries – it prevents them from sinking. Let the bars cool completely before cutting for clean edges. For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute vegan butter. Store in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Freeze individual bars wrapped in plastic for up to 3 months.