“Moist and dense blueberry brownies, full of natural blueberry flavor and color”

Watch me make these blueberry brownies from start to finish!

I think about that scene in Willy Wonka whenever I cook with blueberries. You know that one I’m talking about, right?

Ol greedy Violet just HAD to eat that gum and turn into a dadgum blueberry! I would have to, though. I mean, come on, gum that tastes like a 3-course meal!?? Lemme see! lol

I found myself with some leftover blueberries after making these cream cheese blueberry muffins and knew exactly what I wanted to do with them:


blueberries brownie

After making strawberry brownies last week and lemon brownies the week before, it only makes sense that I add blueberry brownies to the party. 

Let me tell ya; they did not disappoint!

Yes, I should be calling them blueberry blondies since they don’t have chocolate in them, but blueberry brownies sound so much more intriguing, don’t you think?

These little guys are so dense, gorgeous, and full of real blueberry flavor.

They make an incredible dessert with vanilla ice cream and a unique way to use that surplus of summer blueberries!

easy blueberry brownies

Blueberry Brownie Recipe: No artificial colors or flavors

Just look at that pretty natural deep purple color! It’s one of the things I adore about these blueberry brownies.  No food coloring is needed, just pure blueberry flavor! 

easy blueberry brownies recipe

Fresh or Frozen (thawed) Blueberries

You can use fresh or frozen blueberries for this blueberry brownie recipe. I’ve made them with both. Just be sure to thaw the frozen blueberries first.

How to make Fresh Blueberry Brownies

INGREDIENTS (Get the detailed recipe at the bottom of the post)


  • Blueberries– Use fresh blueberries or frozen (thawed) blueberries. The blueberries give these brownies their unique color and flavor. It also adds natural tartness and moisture to the batter. 
  • Granulated sugar- Granulated sugar is used to add sweetness and help with the texture. The sweetness of the sugar and tartness of the blueberries is perfection!
  • Unsalted butter The unsalted butter is the primary source of fat in this recipe. It adds richness, moisture, and flavor.
  • Large Eggs  The eggs serve as a binding agent to hold all the ingredients together. They help create a rich, moist, and fudgy texture.
  • Vanilla extract Vanilla extract is used to enhance the flavors of the brownie. It compliments the sweetness and blueberry flavor nicely.
  • All-purpose flour- All-purpose flour provides structure to the brownie. It thickens the batter and helps create a brownie that is chewy and slightly cakey.
  • Sea salt– Sea salt is used to enhance the flavor of the brownies and add balance to the sweetness.


  • Powdered sugar- Powdered sugar is the primary sweetener in this glaze recipe. It dissolves easily, resulting in a smooth, silky glaze.
  • Milk– Milk thins out powdered sugar to achieve the desired consistency of the glaze.
  • Salt- Salt is used to balance out the sweetness of the glaze.
  • Vanilla extract- A little bit of vanilla extract gives the glaze a hint of vanilla flavor.
blueberry brownies recipe


1. **Prepare Blueberry Puree:**

   – Blend blueberries until smooth

2. **Cook the Puree:**

   – Pour the blueberry puree into a saucepan on low heat.

   – Gently simmer and stir until it reduces to about 1/2 cup.

   – Remove and let the reduction cool.

3. **Prep the Baking Dish:**

   – Preheat your oven to 325°F (163°C).

   – Line an 8×8 glass baking dish with parchment paper.

4. **Mix Wet Ingredients:**

   – In a medium bowl, combine melted butter and sugar.

   – Mix in eggs, vanilla extract, and salt until well blended.

5. **Add Blueberry Reduction:**

   – Fold in the cooled blueberry reduction.

6. **Combine Dry Ingredients:**

   – Gradually add flour to the wet mixture, stirring until just combined.

7. **Bake:**

   – Pour the batter into the prepared baking dish, spreading it evenly.

   – Bake for 35-40 minutes until the center is set, and a toothpick comes out clean or with a few crumbs.

8. **Cool:**

   – Take the brownies out of the oven and let them cool completely.

9. **Make Glaze:**

   – Mix the glaze ingredients until smooth and silky.

10. **Apply Glaze:**

    – Spread the glaze evenly over the cooled brownies.

    – Let the glaze harden before cutting.

11. **Cut and Store:**

    – Cut the brownies into 16 squares.

    – Keep any leftover brownies in an airtight container.

blueberry bars

Tips for the BEST Blueberry Brownies

  • Sift the flour: Sifting the flour will help it mix easily into the batter.
  • Careful not to overwork the batter.  I mix this entire recipe with my rubber spatula. After stirring in the flour, stir just until the flour is combined.
  • Careful not to over-bake: Brownies will continue baking as they cool, so be careful not to overbake to prevent having dry, crumbly brownies. When a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it, they are done.
  • Store brownies inside an air-tight container to keep them fresh and moist for longer.
  • Wanna boost the blueberry flavor? Try adding some blueberry extract. (I found this on Amazon)
blueberries brownie recipe

Common Questions:

Can I use fresh blueberries? Yes, fresh or frozen (thawed) blueberries will work in this recipe.

Can I add lemon juice? Yes, you can add some lemon juice or zest to the batter or the glaze. 

Do these blueberry brownies have cocoa powder? No, these brownies do not have cocoa powder or chocolate chips in them.

Can I add nuts or chocolate chips?  Sure! I’d go with vanilla or white chocolate chips instead of chocolate chips. 

Can I use other berries? I don’t see why not! I’ve only made these brownies with strawberries and blueberries, though.  If you want to try this recipe with other fruit and berries, just be sure to cook them down to prevent too much moisture in the batter.

Can these brownies be made gluten-free? Yes, your favorite, trusted gluten-free flour in this recipe. Note that different flours create different finished textures. 

Are these brownies more fudgy or cake-like? Since this recipe has no baking powder or baking soda, it creates a brownie that is on the denser side!

Can I use a different sugar? I’ve only made this recipe using granulated sugar. You can certainly play around with different sugars. You may have better luck using half granulated and half substitute.

 Want more flavored “brownies”? Try these amazing recipes!

Strawberry Brownies

strawberry brownies recipe

Lemon Brownies

chewy glazed lemon brownies recipe

Sweet Potato Brownies

sweet potato brownies

Red Velvet Brownies

red velvet brownies recipe 3

Cheesecake Brownies

cheesecake brownies

blueberries brownie

Get the Recipe: Glazed Blueberry Brownies

5 from 3 ratings
Chewy blueberry brownies full of sweet and tart blueberries! All-natural, no food coloring! Finished with a delicious glaze.
Servings: 16 brownies


  • cups Blueberries, fresh or frozen (thawed)
  • 10 oz Unsalted butter, melted
  • cups granulated sugar
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 1 cup All-purpose flour, sifted


  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk
  • teaspoon vanilla extract
  • salt, pinch


Prepare Blueberry Puree

  • Blend blueberries until smooth
    1½ cups Blueberries, fresh or frozen (thawed)

Cook the Puree

  • Pour the blueberry puree into a saucepan on medium-low heat.
  • Gently simmer, stirring constantly until it reduces to about 1/2 cup
  • Remove from heat and let the reduction cool. Set aside.

Prep the Baking Dish

  • Preheat your oven to 325°F (163°C)
  • Line an 8×8 glass baking dish with parchment paper. Set aside.

Mix Wet Ingredients

  • In a medium bowl, combine melted butter and sugar.
    10 oz Unsalted butter, melted, 1¼ cups granulated sugar
  • Stir in eggs, vanilla extract, and salt until well combined. (mixture should be uniform in color)
    2 large eggs, room temperature, ½ teaspoon vanilla extract, ½ teaspoon sea salt
  • Fold in the cooled blueberry reduction

Combine Dry Ingredients

  • Gradually add flour to the wet mixture, stirring until just combined.
    1 cup All-purpose flour, sifted


  •   Pour the batter into the prepared baking dish, spreading it evenly.
  • Bake on the middle rack for 35-40 minutes (check on it at the 30-minute mark) until the center is set, and a toothpick inserted in the center comes out clean or with a few crumbs.

Make & Apply Glaze

  •    Mix the glaze ingredients until smooth and silky.
    1 cup powdered sugar, sifted, 2 tablespoons milk, ⅛ teaspoon vanilla extract, salt, pinch
  • Spread half the glaze evenly over the completely cooled brownies. Once hardened, spread on the remaining glaze and allow to harden.

Cut and Store

  • Cut the brownies into 16 squares.
  • Keep any leftover brownies in an airtight container.


Cuisine: American
Course: brownies, Dessert
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.