Description
These glazed blueberry brownies combine the fudgy richness of classic brownies with bursts of juicy blueberries and a sweet, glossy glaze. Easy to make with pantry staples, they’re perfect for any occasion and always a crowd-pleaser.
Ingredients
- 1 cup (125g) all-purpose flour (or gluten-free blend if needed)
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup (150g) fresh or frozen blueberries (unthawed if frozen)
- 1/2 cup (120g) plain Greek yogurt or sour cream (dairy-free if needed)
- 1/2 tsp baking powder
- Optional: 1/2 tsp lemon zest
- For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp (30–45ml) milk (whole or non-dairy alternative)
- 1/4 tsp vanilla extract
- Optional: 1–2 tsp lemon juice
Instructions
- Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang on two sides. Lightly grease with butter or nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk melted butter with granulated sugar and light brown sugar until smooth and glossy, about 1 minute.
- Add eggs one at a time, whisking after each. Mix in vanilla extract and Greek yogurt or sour cream. Add lemon zest if using.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- Gently fold in blueberries. If using frozen, toss them in 1 tsp flour before adding.
- Spread the batter evenly in the prepared pan. Optionally, press a few extra blueberries on top.
- Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Add 3–5 minutes if using frozen berries.
- Let brownies cool in the pan on a wire rack for at least 30 minutes.
- For the glaze: In a small bowl, whisk together powdered sugar, 2 tbsp milk, vanilla, and lemon juice (if using). Add more milk as needed until glaze is thick but pourable.
- Pour glaze evenly over cooled brownies and spread to the edges. Let set for at least 30 minutes.
- Lift brownies from the pan using parchment overhang. Slice into 16 squares and serve.
Notes
For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter, coconut yogurt, and plant-based milk. Toss blueberries in flour to prevent sinking. Let brownies cool completely before glazing and slicing for clean cuts. Store at room temperature for 2 days or refrigerate for up to 5 days. Brownies can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 140
- Sugar: 15
- Sodium: 60
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: blueberry brownies, glazed brownies, blueberry dessert bars, easy brownies, homemade brownies, summer dessert, fruit brownies, picnic dessert, potluck dessert, fudgy brownies