Julie Clark
Updated:
Blueberry Cheesecake Blondies
May contain affiliate links. Disclosure policy.
These Blueberry Cheesecake Blondies are a delicious cheesecake blondies bursting with fresh summer blueberries making this the perfect treat for the summer!
I think blueberries are my favorite fruit. I like to snack on them firm and tart though, not super sweet and ripe. It works out, since my family likes the sweet ones and I can pick out the ones I like best. But even I have to admit that the sweet blueberries are best for baking. You definitely want a little sweet in your baked goods!
You’ve loved our blueberry bread and blueberry muffins, now it’s time to try something a little different in these Blueberry Cheesecake Blondies.
Why you’ll love this blueberry cheesecake blondies recipe:
- Baked blondies with blueberry flavor have such a vibrant, deep purple color. The ultimate in natural food coloring happens with these fresh blueberries!
- A blondie base forms a crust that is sturdy enough to hold up to the cheesecake and blueberries. And it bakes up moist and full of brown sugar and vanilla flavor.
- Quick to make. The chilling necessary makes them perfect for a make ahead dessert.
Can I use frozen blueberries?
Fresh berries are best in this recipe. However, if you do choose to use frozen berries, don’t thaw them. Keep them frozen and proceed with the recipe as it is written. And don’t worry about frozen berries not being nutritious. There are studies that frozen blueberries may actually be better for us (source).
How to Make Blueberry Cheesecake Blondies
This bakes in a 9″ square baking pan. You could use 8″ but they may take a little longer to bake because the bars will be thicker. It also helps to line the baking pan with parchment paper. This will allow you to pull the bars out from the pan easily so that you can get nice clean cuts for serving.
- Make the blondie layer. In a large bowl and using a hand mixer, cream together the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and mix well. Add the flour, baking powder and salt and mix until just combined.
- Make the cheesecake layer. In a second bowl, beat together the cream cheese, sugar, sour cream, egg and vanilla until smooth and creamy. Stir in the blueberries.
- First layers. Place half of the blondie batter into the prepared baking pan and smooth out to cover the bottom of the pan. Place spoonfuls of the cheesecake batter on top of the blondie batter, but do not spread out.
- Finish layering. Place spoonfuls of the remaining blondie batter around the cheesecake batter. If necessary, smooth out the top of the batters so that they are mostly even.
- Bake the blondies. Bake at 325ºF for 40-50 minutes or until a toothpick inserted into the middle comes out mostly clean, or with just a few moist crumbs. The top will be a light golden brown color.
Looking to add something special? Top the bars with melted white chocolate, or make a blueberry compote to serve with the bars.
Can you make these blueberry blondies ahead?
After baking, the blueberry cheesecake blondies can be refrigerated up to overnight, which makes them great for entertaining. I love desserts that can be made ahead 🙂 If you can manage not to sneak too many bites!
Store the blueberry cheesecake blondies in the fridge in an airtight container for up to 4 days.
Blueberry Cheesecake Blondies
These Blueberry Cheesecake Blondies are a delicious cheesecake blondies bursting with fresh summer blueberries making this the perfect treat for the summer!
Servings 16
Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 2 hours
Total Time 3 hours 5 minutes
Ingredients
For the Blondie:
- 12 tablespoons unsalted butter (room temperature) (1 ½ sticks)
- ½ cup granulated sugar (3.5 ounces)
- ¾ cup light brown sugar (5.5 ounces)
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 3/4 cup all-purpose flour (7.75 ounces)
- 1 1/4 teaspoon baking powder
- ½ teaspoon salt
For the Blueberry Cheesecake:
- 8 ounces cream cheese softened
- 2 tablespoons sugar
- 1 tablespoon sour cream
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¾ cup blueberries
Instructions
- Preheat oven to 325º Fahrenheit. Line a 9-inch square baking pan with parchment paper.
- In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and mix well. 12 tablespoons unsalted butter (room temperature), ½ cup granulated sugar, ¾ cup light brown sugar, 2 large eggs, ½ teaspoon vanilla extract
- Add the flour, baking powder and salt and mix until just combined. 1 ¾ cup all-purpose flour, 1 ¼ teaspoon baking powder, ½ teaspoon salt
- In a second bowl, beat together the cream cheese, sugar, sour cream, egg and vanilla until smooth and creamy. Stir in the blueberries. 8 ounces cream cheese, 2 tablespoons sugar, 1 tablespoon sour cream, 1 large egg, ½ teaspoon vanilla extract, ¾ cup blueberries
- Place half of the blondie batter into the prepared pan and smooth out to cover the bottom of the pan. Place spoonfuls of the cheesecake batter on top of the blondie batter, but do not spread out.
- Place spoonfuls of the remaining blondie batter around the cheesecake batter. If necessary, smooth out the top of the batters so that they are mostly even.
- Bake at 325ºF for 40-50 minutes or until a toothpick inserted into the middle comes out mostly clean, or with just a few moist crumbs. The top will be a light golden brown color.
- Allow to cool to room temperature and the refrigerate until chilled. Slice into 16 squares.
Video
Notes
- Store in an airtight container in the refrigerator.
Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 137mg | Potassium: 102mg | Fiber: 1g | Sugar: 19g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
I did half with blueberries and half without. Only had light brown sugar and ground vanilla beans so I used them instead. Tastes great and will definitely make again. I bet the cheesecake layer would be phenomenal on a banana bread “crust” too!
Delicious my husband is a huge blueberry fan and all three of my kids couldn’t stop getting more! I did sub sour cream for plain Greek yogurt only because that’s all I had on hand. Will make again for sure!