Dessert

Glazed Blueberry Brownies Recipe

ByLana Polati February 9, 2026February 9, 2026

Introduction

These glazed blueberry brownies combine the chewy texture of classic brownies with the sweet and tart flavor of fresh blueberries. All-natural and free of food coloring, they are finished with a smooth, delicious glaze that adds just the right touch of sweetness. Perfect for a treat or sharing with friends.

The image shows five square pieces of purple blueberry cake stacked on a white plate, with three pieces on the bottom and two pieces placed on top, one resting over the others. Each cake has a thick texture with visible blueberry bits inside and is topped with a smooth, white glaze layer. Around the plate are scattered fresh blueberries, and in the background, more pieces of the blueberry cake are cooling on a wire rack. There is also a turquoise container filled with blueberries in the background. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups blueberries, fresh or frozen (thawed)
10 tablespoons unsalted butter, melted
1¼ cups granulated sugar
2 large eggs, room temperature
½ teaspoon vanilla extract
½ teaspoon sea salt
1 cup all-purpose flour, sifted
For the glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- ⅛ teaspoon vanilla extract
- Pinch of salt

Instructions

Step 1: Blend the blueberries until smooth to create a puree.
Step 2: Pour the blueberry puree into a saucepan over medium-low heat. Gently simmer while stirring constantly until it reduces to about ½ cup. Remove from heat and let cool.
Step 3: Preheat your oven to 325°F (163°C). Line an 8×8 inch glass baking dish with parchment paper and set aside.
Step 4: In a medium bowl, combine the melted butter and granulated sugar. Stir in the eggs, vanilla extract, and salt until the mixture is uniform in color.
Step 5: Fold the cooled blueberry reduction into the wet ingredients.
Step 6: Gradually add the sifted flour to the wet mixture, stirring gently until just combined.
Step 7: Pour the batter into the prepared baking dish, spreading it evenly. Bake on the middle rack for 35–40 minutes, checking at 30 minutes. The brownies are done when the center is set and a toothpick inserted comes out clean or with a few crumbs.
Step 8: While the brownies cool completely, mix the glaze ingredients—powdered sugar, milk, vanilla extract, and a pinch of salt—until smooth and silky.
Step 9: Spread half of the glaze evenly over the cooled brownies. Once the first layer hardens, spread the remaining glaze on top and allow it to set.
Step 10: Cut the brownies into 16 squares and enjoy.

Tips & Variations

Use fresh blueberries for the best flavor, but frozen work well too—just be sure to thaw and drain excess liquid before blending.
For a vegan version, try substituting the butter with coconut oil and using flax eggs instead of regular eggs.
Add a tablespoon of lemon zest to the batter for a bright citrus twist.
Swap milk in the glaze for almond or oat milk for a dairy-free option.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the glaze intact, allow it to harden fully before covering. Reheat briefly in the microwave if you prefer warm brownies, but do so in short intervals to avoid melting the glaze.

How to Serve

The image shows five square pieces of purple cake with a smooth white frosting layer on top, stacked neatly on a white plate. The cake pieces have a moist and crumbly texture, with the purple color clearly visible under the thin layer of white icing. Around the plate, there are scattered fresh blueberries, some loose on the white marbled textured surface and some in a white basket in the background. More pieces of the same cake are cooling on a wire rack slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw frozen blueberries first and drain any excess liquid before blending. This prevents excess moisture from affecting the batter’s consistency.

How do I know when the brownies are done?

Check by inserting a toothpick into the center around 30–35 minutes. It should come out clean or with just a few moist crumbs attached, not wet batter.