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. Extremely yummy! My hubby made these a couple of nights ago and before I could get a picture, they were gone!