These homemade blueberry newtons feature a soft whole wheat cookie base with a sweet dried blueberry filling. So much better than the packaged version!
Super fun baking project coming your way! You’ve heard of fig newtons, sure, but blueberry newtons are a whole nother deal and that’s what we’re tackling today.
Basically these are a cross between a bar, a cookie, and a breakfast pastry and to be honest, I’m not quite sure where they fall under. All I know is that they’re freaking delicious.
And did I mention nearly impossible to stop eating?
I’m personally not a huge fan of figs so this blueberry version of the classic snack are perfect for any others in the same boat. They’re also a fun little baking challenge, but no worries, I’m walking you through each and every step with pictures included!
These Newtons feature…
- A soft, cake-like cookie exterior
- A sweet pureed blueberry filling
- Easy and fun to make and perfect for snacking
Making the Newtons
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Whole wheat flour
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Brown sugar
- Maple syrup
- Unsweetened applesauce
- Coconut oil
- Vanilla extract
- Dried blueberries
- Lemon juice
How To Shape Newtons
Follow the picture tutorial below for step-by-step visual instructions for rolling, filling, and shaping the newtons.
Tips for Perfect Newtons
- Use a mix of whole wheat and all-purpose flour – using both of these flours will give the newtons just a touch of that rustic whole wheat flavor that classic fig newtons have. Using just a touch of all-purpose flour will keep them from being overly dense in texture.
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Chill dough – chilling the dough for 2 hours will get it firm and ready for rolling.
- Rehydrate dried blueberries – soak the blueberries in boiling water for 10 minutes before pureeing into a paste.
- Follow picture tutorial for shaping dough – sometimes its easier to just look at pictures for a process. Check out the picture tutorial above for step-by-step instructions.
- Brush newtons with egg wash – this adds a lovely sheen to the top of the newtons while they bake.
- Allow newtons to cool before slicing – waiting to slice the newtons until they are cooled will make for clean cuts.
- Cut newtons into 1-inch bars – use a sharp knife or a benchscraper to cut newtons into uniform 1-inch squares.
Recipe Variations
Try these ideas for a different twist on these newtons.
- Use another dried fruit – try figs, dried cranberries, or raisins in place of the blueberries.
- Add citrus – fold 1 tablespoon grated lemon or orange zest to the dough.
- Drizzle newtons with glaze – top cooled newtons with a simple powdered sugar glaze for a little extra indulgence.
Storing and Freezing Instructions
Allow the newtons to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze newtons, allow to cool completely, then wrap well and freeze up to 2 months. Thaw newtons completely at room temperature and store up to 4 days.
Best of luck not demolishing these straight off the sheet pan! The cookie exterior has a soft cake-like texture with plenty of whole grains in every bite and that luscious blueberry filling making them absolutely to die for.
Snacktime just got way better, congrats.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More blueberry treats to bake up next!
Blueberry Newtons
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Dough
- 3/4 cup whole wheat flour (spooned and leveled)
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup light brown sugar
- 2 tablespoons maple syrup
- 1/4 cup unsweetened applesauce
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Blueberry Filling
- 1 cup dried blueberries
- 1 cup boiling water
- 1 teaspoon lemon juice
- 1 large egg white, mixed with 1 tablespoon water
Instructions
Dough
- In a large bowl, whisk both flours, baking soda, baking powder, salt, and sugar together. Mix in maple syrup, applesauce, coconut oil, and vanilla until a dough forms. Wrap dough in plastic wrap and refrigerate 2 hours or up to 6 days.
Blueberry Filling
- Place blueberries in a medium bowl and pour boiling water over top. Allow to soak 10 minutes.
- Drain water from blueberries and place blueberries and lemon juice in a food processor. Puree blueberries until smooth and a paste-like consistency.
- Preheat oven to 350F and line a large sheet pan with parchment paper.
- Remove dough from refrigerator and turn onto a lightly floured surface. Roll dough out into a 12×9 inch rectangle and cut into 3 equal strips length-wise.
- Spread blueberry filling down the center of each dough strip to within 1/2-inch of edges. Pinch edges of dough to seal around blueberry filling (refer to blog post for step-by-step photos. Be aware, the dough may crack a little bit during this step – gently pat and roll the dough tube to smooth). Carefully transfer each dough tube to prepared sheet pan and brush well with egg wash.
- Bake blueberry newtons at 350F 15-20 minutes until a light golden brown. Allow newtons to cool completely on pan on a wire cooling rack.
- Once newtons are cooled, use a sharp knife or benchscraper to cut into 1-inch newtons. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 3/13/25.
Annie @ Natural Sweet Recipes says
Those look great!! I am slightly obsessed with blueberries too. 🙂 All of your blueberry goodies look fantastic.:)
Sarah says
Enjoy them! Thank you, Annie 🙂
Alise says
Do you think the same could be done (filling wise) with dried strawberries and water? I love strawberry fig bars as well as the apple cinnamon kind. Trying to figure out how to make them myself to save some money (and yucky additives in my system). Thanks 😀
MamaLeasa says
If I puree, and reduce with cornstarch, do you think I could do this with fresh berries?
All the dried ones I find are loaded with sugar.
Sarah says
Unfortunately, fresh berries have too much juice in them to work in these newtons.
MamaLeasa says
I just made a quick jam, with gelatin and reduced the berries for about 25 minutes with vanilla, fresh ginger and a little brown sugar. So far so good!
Sarah says
Glad to hear it! Good luck. 🙂