These fresh milled flour blueberry blondies are officially my new favorite way to use fresh blueberries.

They’re buttery, soft, moist, perfectly chewy, and bursting with juicy blueberries in every bite. The fresh milled flour gives them a rich, homemade flavor that feels a little heartier than a traditional blondie, without being heavy. And those little pockets of melted white chocolate? So good.

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Fresh milled blueberry blondies arranged on parchment paper with crisp golden edges and juicy blueberries throughout.

If you have blueberries piling up in the fridge like we often do this time of year, this recipe is one you’ll want to save.

I love using fresh blueberries in baking throughout the season. We make my fresh milled flour blueberry muffins on repeat around here, and blueberry pancakes or waffles are always a favorite slow weekend breakfast. But these blueberry blondies? They’re definitely my new favorite way to use them.

Fresh milled flour blueberry blondie cut open to show the soft, buttery center packed with baked blueberries.

Why You’ll Love These Blueberry Blondies

Soft, moist, and chewy texture
Made with whole grain fresh milled flour
A scrumptious way to use fresh summer blueberries
Easy, no mixer needed
Rich buttery flavor with hints of white chocolate and vanilla

Close-up of a soft, chewy freshly milled blueberry blondie showing a moist center with juicy baked blueberries.

Ingredients for Fresh Milled Flour Blueberry Blondies

Butter: I use salted butter because it adds a little extra richness and balances the sweetness of the white chocolate.
White Chocolate Chips: Melted into the butter, white chocolate adds a soft, buttery sweetness to these blondies without overpowering the blueberries.
White Sugar: Granulated sugar helps create that classic chewy blondie texture and lightly crisp edges.
Brown Sugar: Brown sugar adds moisture and a subtle caramel-like flavor that makes these blondies extra soft and chewy.
Vanilla Extract: A little vanilla rounds everything out and brings warmth to the flavor.
Eggs: Eggs help bind the batter together and make that soft, rich blondie texture. Add them one at a time for the smoothest batter.
Fresh Milled Flour: I used soft white wheat berries, but spelt or einkorn would also work well.
Salt: I use Redmond’s Real Salt. Just enough to balance the sweetness and enhance the flavor.
Baking Powder: A small amount gives the blondies just enough lift while still keeping them dense and chewy. All out? You can make homemade baking powder with just three ingredients.
Fresh Blueberries: Fresh blueberries are best here. Be sure to wash and dry them well so they don’t add too much moisture to the batter.

Freshly milled flour blueberry blondies cut into squares with golden tops and blueberry-filled centers.

How to Make Fresh Milled Flour Blueberry Blondies

Prep: Preheat your oven to 350°F. Line an 8×8 inch baking dish with parchment paper. If your parchment likes to slide around (mine always does), lightly oil the pan first to help it stick.
Mill the Flour: Weigh out your wheat berries and mill them on the finest (or lowest) setting of your grain mill. Add the salt and baking powder to the flour and stir together. Set aside.
Melt the Butter & White Chocolate: In a small saucepan, melt the butter over low heat. Remove from the heat and stir in the white chocolate chips, then let everything rest for about 5 minutes so the chocolate softens. Stir until smooth and creamy. Let the mixture cool a little before adding it to the batter. It can feel warm but not hot before adding it to the batter.
Mix the Wet Ingredients: Pour the slightly cooled butter and white chocolate mixture into a mixing bowl. Add the white sugar and brown sugar, then whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is smooth and fully combined.
Add the Dry Ingredients: Stir in the fresh milled flour mixture until just combined.
Fold in the Blueberries: Gently fold in the blueberries. Be careful not to overmix or crush them too much, or your batter can turn purple (still delicious, but less blondie-looking!).
Bake: Spread the batter evenly into your prepared baking pan. Bake for 45-55 minutes, or until the top and edges are golden brown and the center is just set. If the top starts browning too much, loosely cover with foil for the last 20 minutes of baking. I had to do this with mine to keep the top from getting too dark. A toothpick or knife inserted in the middle should come out clean or with a few moist crumbs.
Cool Before Cutting: Let the blondies cool in the pan for at least 20–30 minutes before slicing. They’ll continue setting as they cool, which gives them that soft, chewy texture.

Fresh milled flour blueberry blondies baked in a parchment-lined square pan with a golden brown top and juicy blueberries throughout.

Tips for the Best Fresh Milled Flour Blueberry Blondies

Dry the Blueberries Well: After washing, make sure your blueberries are completely dry. Extra moisture can make the blondies too wet or gummy.

Let the Butter Mixture Cool Slightly: If the butter and white chocolate mixture is too hot, it can scramble the eggs. Warm is perfect, hot is not.

Cover with Foil if Needed: If the top starts browning more quickly than you’d like, loosely tent the pan with foil for the last 20 minutes of baking. I ended up doing this with mine, and it kept the top perfectly golden without getting too dark.

Don’t Overbake: The secret to moist, chewy blondies is pulling them out when the center still looks slightly soft. They firm up as they cool.

How to Store

Store these blueberry blondies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. Freeze in a freezer-safe container for up to 3 months. Just thaw at room temperature before serving.

More Fresh Milled Flour Recipes You’ll Love

Equipment

Grain mill
Kitchen scale
8×8-inch baking dish
Parchment paper

Ingredients

Wet Ingredients

Wet Ingredients
½ cup melted butter I use salted butter
½ cup white chocolate chips
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 eggs

Dry Ingredients

175 g soft wheat berries soft white wheat, spelt, or einkorn all work well
½ teaspoon salt
¼ teaspoon baking powder

Add-In

1 cup blueberries fresh, washed and thoroughly dried

Instructions

Prep: Preheat your oven to 350°F. Line an 8×8 inch baking dish with parchment paper. If your parchment likes to slide around (mine always does), lightly oil the pan first to help it stick.
Mill the Flour: Weigh out your wheat berries and mill them on the finest (or lowest) setting of your grain mill. Add the salt and baking powder to the flour and stir together. Set aside.
Melt the Butter & White Chocolate: In a small saucepan, melt the butter over low heat. Remove from the heat and stir in the white chocolate chips, then let everything rest for about 5 minutes so the chocolate softens. Stir until smooth and creamy. Let the mixture cool a little before adding it to the batter. It can feel warm but not hot before adding it to the batter.
Mix the Wet Ingredients: Pour the slightly cooled butter and white chocolate mixture into a mixing bowl. Add the white sugar and brown sugar, then whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is smooth and fully combined.
Add the Dry Ingredients: Stir in the fresh milled flour mixture until just combined.
Fold in the Blueberries: Gently fold in the blueberries. Be careful not to overmix or crush them too much, or your batter can turn purple (still delicious, but less blondie-looking!).
Bake: Spread the batter evenly into your prepared baking pan. Bake for 45-55 minutes, or until the top and edges are golden brown and the center is just set. If the top starts browning too much, loosely cover with foil for the last 20 minutes of baking. I had to do this with mine to keep the top from getting too dark. A toothpick or knife inserted in the middle should come out clean or with a few moist crumbs.
Cool Before Cutting: Let the blondies cool in the pan for at least 20–30 minutes before slicing. They’ll continue setting as they cool, which gives them that soft, chewy texture.

Notes

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