I bought blueberry preserves at Costco last week because my kids love blueberry flavored anything. They were also out of frozen blueberries (a family favorite) so I was hoping the substitution would make everyone happy.
These are a variation of my cherry-filled white chocolate blondies. I used my newly purchased blueberry preserves instead of cherry and pecans in place of the sliced almonds. These baked up so tall and beautiful, almost like a cheesecake. The flavor was outstanding! The sweet white chocolate crust paired with the tart blueberry layer forms the perfect base for the fluffy, chewy white chocolate coconut layer dotted with chopped pecans. A harmonious blend of texture and taste, these are bars you will not soon forget.
Blueberry-Filled White Chocolate Blondies
Slightly adapted from Southern Living
- 1/2 cup butter
- 1 (12-oz.) package white chocolate morsels, divided
- 2 large eggs
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup blueberry preserves
- 1/2 cup unsweetened flaked coconut
- 1/2 cup chopped pecans
1. Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do not stir.)
2. Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8-inch square pan.
3. Bake at 325° for 20 minutes or until light golden brown.
4. Melt 1/2 cup blueberry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining 1 cup white chocolate morsels, and remaining half of batter; spread over melted blueberry preserves, spreading to edges of pan. Sprinkle batter with 1/2 cup chopped pecans.
5. Bake at 325° for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into 16 bars.
2. Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8-inch square pan.
3. Bake at 325° for 20 minutes or until light golden brown.
4. Melt 1/2 cup blueberry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining 1 cup white chocolate morsels, and remaining half of batter; spread over melted blueberry preserves, spreading to edges of pan. Sprinkle batter with 1/2 cup chopped pecans.
5. Bake at 325° for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into 16 bars.
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