Blueberry Vanilla Pudding Blondies

5 from 7 votes

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A pan of blondies.
©Platter Talk

Blueberry Vanilla Pudding Blondies are all things summer. Light, fresh, colorful and most of all, delicious. This idea came came to me after just a few minutes of surveying our pantry. I had chocolate on my mind but with a view of our fridge’s top shelf, I shifted gears and went with blueberries.

a close up of blondies in a tray.Blueberry Vanilla Pudding Blondies

I need to be clear about something important that pertains to these Blueberry Vanilla Pudding Blondies: the use of chocolate in these is beyond acceptable. There are few things that I can think of that won’t work with chocolate, these light, cake-like bars are not one of them. I’m not proud of it, but I just wasn’t in the mood for chocolate, rare as it may be.

blueberry dessert bars
©Platter Talk

Turns out, these Blueberry Vanilla Pudding Blondies don’t need chocolate. They get along just fine without it, thank you. The pudding mix adds to the blond color of these treats and sour cream imparts its own unique flavor and keeps it all from coming out dry and crumbly.

three stacked blueberry blondies
©Platter Talk

The blueberries, well, they just add their own special touch. In fact, they bring the summer to this dessert, no matter the season. Easy and flavorful, these Blueberry Vanilla Pudding Brownies are a taste of summer you’re going to want to try any time of the year. Happy summer to you, regardless of the date!  -Dan

blueberry blondies on a plate
©Platter Talk

Other deliciously sweet treats

Blueberry Vanilla Pudding Blondies

5 from 7 votes
A Platter Talk Exclusive Recipe
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 18 servings


  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 1 cup low fat sour cream
  • 4 eggs
  • 1/2 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 3.4 oz 96g box instant vanilla pudding (dry)
  • 2 cups fresh blueberries


  • Preheat oven to 350 degrees F. Prepare 9" x 11" baking pan with non-stick coating.
  • Using a stand mixer, combine butter, sugar, and sour cream and mix until smooth and creamy.
  • Add eggs, mix until just incorporated.
  • Add baking powder, flour, and dry pudding mix a bit at a time and mix on low speed until thoroughly combined.
  • Gently fold blueberries into batter, using a soft rubber spatula.
  • Pour batter into prepared pan, distribute evenly throughout.
  • Bake for 45 minutes.


Calories: 294kcal, Carbohydrates: 43g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 158mg, Potassium: 82mg, Fiber: 1g, Sugar: 29g, Vitamin A: 419IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Blueberry Vanilla Pudding Blondies

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    Just made these, ny teen age son and his best friend love blueberrys. I used cheesecake pudding and did cook it a little longer, and this is fantastic! Will be a keeper recipe in our home. I did use a convection oven. Thank you, Dan!

    1. Awesomeness, Robin!!! Thanks for reading Platter Talk and thanks especially for the nice feedback!

  2. 5 stars
    As another said, it took forever for these to cook! I split the mix into two equal size pans making sure that the depth remained the same as the original. The four corners cooked perfectly in 40 minutes. The gelatinous middle took a further 45 minutes (at 250 to prevent burning) to solidify. Even then I had to microwave it a little. No clue why this happened. Also very sugary.

    1. Thanks for the feedback and comments on your experience with these bars. It’s hard to say what went wrong with your results but we’re sorry they did not turn out as you had hoped!

  3. Assuming the vanilla pudding is the instant kind. Pls advise as it was not stipulated in the recipe. Thx. L.M.

  4. Thank you for linking up to last weeks Merry Monday Link Party! Your post was my feature favorite this week!

  5. Oh my gosh, I have all of those ingredients in my house as we speak. So why am I sitting at the computer?! I must go make these.

    Thank you for sharing with us at Merry Monday!!

  6. Not very happy with this recipe. My oven is a normal cooking time oven. These bars have been in the oven for almost 70 min and still aren’t done! The oitside and bottom are going to be burned.

    1. Hi Phyllis, I’m not sure why you’re experiencing difficulty with these. There are many variables that can cause issues. It’s important that the recipe be prepared as written, including the size of the baking pan to ensure that they are not too shallow and not too deep. Thanks for your comment.

      1. Thank you for your reply. I followed as instructed,that’s what I don’t understand. I do plan to try it again and actually use a bigger pan, not the 9×11 as on the recipe. I want to try lemon pudding. I believe the lemon-blueberry combination will be wonderful.

  7. The final shot here of the blondies in the pan is simply mouthwatering. Love this idea; definitely have to give it a try!!

  8. 5 stars
    Your blueberry vanilla pudding blondies are stunning. A wonderful way to showcase summer blueberries. Thanks for sharing.


    1. Thanks so much for the kind comments; we enjoyed making this summer treat and of course eating them as well!

  9. What a beautiful idea, Dan! I know what you mean; sometimes chocolate just isn’t the craving you’re dealing with…it happens! But craving or no craving, I think I’d readily and happily accept one of these blueberry vanilla pudding blondies! I love that they’ve got that cake-like element from the sour cream moistening and softening them up, but that they’re still cut into bars so you can technically eat them with your hands! 😉 I can also imagine the vanilla flavor to be an apparent flavor throughout because of the pudding mix, which I think is so lovely. What a fantastic way to use fresh summer blueberries…this is absolutely beautiful, Dan!!

    1. Thanks so much, Beeta! There is enough summer in this dessert to last all year long; it’s always wonderful to hear from you.