Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper or foil, leaving a slight overhang for easy removal.
In a large bowl, combine the melted butter and sugar, whisking until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the fresh blueberries, being careful not to crush them.
Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
Make the Glaze:
While the brownies cool, make the blueberry glaze. In a small saucepan over medium heat, combine the fresh blueberries and cook for 3-4 minutes until they start to soften and release their juices.
Using a fork or potato masher, mash the blueberries to release more juice. Continue to cook for another 2-3 minutes until the mixture thickens slightly.
Remove from the heat and strain the mixture through a fine sieve into a bowl to remove any skins. Let the blueberry liquid cool to room temperature.
Whisk in the powdered sugar, lemon juice, and water (if needed) until the glaze reaches a smooth and pourable consistency.
Assemble the Brownies:
Once the brownies have cooled, pour the glaze over the top, spreading it evenly with a spatula.
Let the glaze set for about 30 minutes before slicing the brownies into squares.
Serve and Enjoy:
Serve the brownies chilled or at room temperature for a delicious treat that’s perfect for any occasion.
Serving and Storage Tips:
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