Dessert

Blackberry Blondies with Vanilla Glaze

ByMariem September 27, 2025

Blondies are the lighter, golden cousin of brownies — soft, chewy, and rich with a buttery sweetness that melts in your mouth. Now imagine that familiar comfort elevated with juicy blackberries that burst with tartness in every bite. These blackberry blondies are finished with a drizzle of silky vanilla glaze, creating a dessert that is as beautiful as it is delicious.

What makes this recipe so special is the balance of flavors. The blondie base is buttery and slightly caramel-like thanks to brown sugar, while the fresh blackberries add natural tartness to cut through the sweetness. The vanilla glaze ties everything together with a creamy finish that makes each square irresistible. Whether you serve them at a picnic, brunch, or as a weeknight dessert, these blondies are sure to impress.

Ingredients You’ll Need

For the blondies:

½ cup unsalted butter, melted
1 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup fresh or frozen blackberries

For the glaze:

½ cup powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract

Step-by-Step Instructions

Prepare the oven – Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix the wet ingredients – In a mixing bowl, whisk together melted butter and brown sugar until smooth. Add the egg and vanilla extract, whisking until combined.
Add the dry ingredients – Fold in flour, baking powder, and salt until just combined. Do not overmix.
Add the berries – Gently fold in blackberries, being careful not to crush them too much.
Bake – Spread the batter evenly into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out mostly clean.
Cool and glaze – Allow the blondies to cool completely. Mix powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled blondies. Cut into squares and serve.

Flavor Notes & Variations

For extra richness, add white chocolate chips to the batter. Swap blackberries with raspberries or blueberries for a different twist. If you prefer a nuttier flavor, fold in chopped pecans or almonds. For a zesty kick, add a teaspoon of lemon zest to brighten the flavor.

Serving Suggestions

These blondies pair perfectly with coffee or tea. Serve them slightly warm with a scoop of vanilla ice cream for a decadent dessert. For a brunch table, arrange them on a platter with fresh berries and mint leaves for a stunning presentation.

Frequently Asked Questions

1. Can I use frozen blackberries?
Yes, but don’t thaw them before adding to the batter, as this can make it too watery.

2. How do I store blondies?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

3. Can I freeze blondies?
Yes, freeze them without the glaze for up to 2 months. Thaw and glaze before serving.

4. Can I double the recipe?
Absolutely. Bake in a 9×13-inch pan and adjust baking time to 30–35 minutes.

5. What if I don’t have brown sugar?
You can use white sugar, but the blondies will lose some of their caramel-like depth. Adding a teaspoon of molasses helps mimic brown sugar.

6. How do I keep blondies from being cakey?
Avoid overmixing the batter and don’t overbake. Blondies should be slightly gooey in the center when you remove them from the oven.

7. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.

8. How thick should the glaze be?
It should be pourable but not watery. Start with 1 tablespoon of milk, adding more only as needed.

Conclusion

Blackberry Blondies with Vanilla Glaze are the perfect dessert for when you want something simple yet impressive. The chewy, buttery blondie base paired with juicy berries and a sweet glaze creates a treat that feels indulgent but not overly heavy. These blondies are great for any occasion — from casual snacks to elegant dessert spreads. Once you try them, you’ll find yourself baking them again and again, experimenting with new fruits and flavors to make them your own.