How to make my Light BLUEBERRY BLONDIES from Billionaire Blend by Cleo Coyle

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A light and lovely cross between a butterscotch blondie and a blueberry muffin, these Blueberry Blondies are a bonus recipe from our bestselling culinary mystery, Billionaire Blend

When you bite into these amazing treats, you'll taste butterscotch background notes thanks to the butter, brown sugar, and vanilla. And though they're more "cakey" than a traditional blondie, once cooled, you will get a slightly chewy texture with a nice, crusty top reminiscent of an actual blondie. Best of all, though, this "blueberry" version has less calories and more nutrition. 

Click here for
Free Recipe PDF.
You can also use fresh or frozen blueberries in this recipe, which means you can make it year-round. 

To download my recipe in a free PDF, click here

To read the full blog post with my notes and comments, scroll down or click here or on the read more link below...

A Note from Cleo

Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

This recipe first appeared in one of our most popular Coffeehouse Mysteries, 
Billionaire Blend, in which our amateur sleuth, single mom and coffeehouse manager Clare Cosi, saves the life of a customer who turns out to be a young billionaire. As a thank you, the man hires Clare to create the most exclusive and expensive coffee blend on the planet. She's thrilled...until she can't decide whether her new benefactor is the target of a murderer or trying to make his own killing. 

In the book, Clare serves up these Blueberry Blondies to some very happy customers. And though I'm re-sharing it for blueberry season, you can make it anytime of year because it works just as well with frozen blueberries.

Once strained, Norwegian Egg Coffee
produces a very pretty (and smooth!)
amber-colored beverage. The egg
proteins are what make the magic, as they
do in today's recipe for Blueberry Blondies.
To see my recipe for Norwegian
Egg Coffee, click here.
As for the "healthified" aspect, here's the scoop. While an 8-inch square pan of blondies typically calls for 1 whole stick (8 T.) of butter, my recipe uses only 3 T. butter and includes plenty of blueberries, a superfood that offers nutrition and fiber. 

The key to maintaining the chewy texture with less butter is the astringent ingredient (in this case vinegar, but lemon juice will also work). It interacts with the proteins in the incredible, edible egg--a baker's trick that's been around for years. 

May you eat with joy and (slightly) less guilt. 

~ Cleo

To download this recipe in
a free PDF document
that you can print,
save, or share,
click here

Click here for Cleo's Free Recipe PDF.

Cleo Coyle's 
Blueberry Blondies

Makes one 8-inch square pan of blondies 
(Cut as you like, in my photos, you see 16 small squares)


2 large eggs

1 teaspoon apple cider vinegar (Do not omit! The vinegar
   interacts with the eggs to create the proper texture.)

1 cup light brown sugar, packed

1/4 cup white, granulated sugar 

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon zest (grated rind of a lemon,
   yellow only, no bitter white pith)

1/4 teaspoon table salt (+ a generous pinch)

3 tablespoons unsalted butter, melted and cooled a bit 

1/8 teaspoon baking soda 

1 cup all-purpose flour 

1 cup frozen (or fresh) blueberries 


Step 1 - Prep oven and pan: Preheat oven to 325° F. Because this is a relatively low fat recipe and blueberries secrete juice as they bake, the best way to prevent sticking is to create a parchment paper sling for your 8-inch square pan (see my photo).

Step 2 – One bowl mixing method: Into a large mixing bowl, break 2 eggs, add the cider vinegar, and whisk well. Add the brown and white sugars, vanilla extract, lemon zest, and salt. Whisk until well blended. Add melted (and cooled!) butter and the baking soda. Whisk again until smooth. Now add the flour and switch to a spoon or spatula, stirring well. (Do not over-mix at this point.) Gently fold in the blueberries, trying not to smash or crush them.

Step 3 – Bake: Transfer batter to the prepared baking pan and bake in your well pre-heated 325° F oven for 30 to 40 minutes (exact time depends on your oven). The low temperature and long cooking time helps with even baking. The pan of blondies is done when the top is deep golden brown and firmly set. The slight cracking that you see in my photos (the kind you usually find on the top surface of a brownie or blondie) will appear when the blondies are cooled and cut. 

Allow to cool in the pan for 10 minutes before gently lifting by the parchment paper handles. Cut into 16 small squares with joy!
  F o o d i e  

Adding melted (and cooled)
butter to the batter.

Batter is thick but loose enough to pour.
Be sure to even it out in the pan.

Eat (and read) with joy!

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries

Cleo (Alice) with her husband Marc

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