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Fresh Milled Flour Blueberry Blondies

These fresh milled flour blueberry blondies are soft, chewy, buttery, and packed with juicy blueberries in every bite. Made with freshly milled flour and white chocolate for extra richness, they’re an easy summer treat and one of my favorite ways to use fresh blueberries. Makes 9-16 bars.
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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

Equipment

  • Grain mill
  • Kitchen scale
  • 8x8-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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Dry Ingredients: Stir in the fresh milled flour mixture until just combined.
  6. 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!).
  7. 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.
  8. 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

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.