Blueberry Lemon Blondies

These Blueberry Lemon Blondies are buttery lemon blondies filled with fresh blueberries, lemon juice, and lemon zest. It’s the best vegan blueberry dessert recipe to celebrate spring. You will love that these lemon blondies are healthier and good for you: egg-free, dairy-free, refined-sugar-free, and gluten-free.

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I bought a large box of fresh blueberries this week, and even after baking a batch of my vegan blueberry breakfast bars and vegan blueberry muffins, I still ended up with many blueberries in my fridge. That’s how I came up with the idea of baking blueberry blondies.

This lemon blondies recipe is inspired by my 4-ingredient lemon cake. I added more melted plant-based butter because blondies should be buttery and less cakey. I also added lemon juice and lemon zest and didn’t blend the whole lemon in the batter.

Finally, I experimented with all-purpose gluten-free flour, and I adore the texture, so here’s a new vegan gluten-free dessert recipe for you.

Ingredients and Swaps

• All-Purpose Flour or all-purpose gluten-free flour that contains xanthan gum. Both options deliver great results, so pick the option you prefer.
• Almond Flour – This is my secret ingredient to turn the blondies’ texture rich, dense, and even more buttery. Almond flour adds a lovely moisture (see why) to the crumb and a subtle nut flavor that goes so well with lemon. You can swap it for sesame flour, oat flour, or more all-purpose flour, but the texture ends up more packed.
• Lemon Juice and lemon zest from fresh lemons for best the lemon flavors.
• Melted Plant-Based Butter – You can also use melted margarine, avocado oil, or melted coconut oil. While many options work, the texture and taste change. If you use oil, the texture is a bit oily, and some oils are high in flavor, changing the blondies’ taste. If you can, stick to melted vegan butter for the best results.
• Fresh Blueberries or frozen blueberries if they are not in season where you live. My expert tip, if you are using frozen blueberries, is to roll the frozen berries in a tablespoon of cornstarch or arrowroot flour before adding them to the batter. This prevents the frozen berries from releasing too much water that thins out the blondies’ texture.
• Maple Syrup or any liquid sweetener you love. But I highly recommend maple syrup as it marries very well with lemon.
• Baking Powder for a little raise. Make sure you use gluten-free baking powder if you need.
• Salt – This is optional, but it balances the overall sweet and sour flavors of the blondies.
• Vanilla Extract – This is also optional, but adding a teaspoon tastes amazing. You can replace it with almond extract if preferred.

How To Make Blueberry Lemon Blondies

1. Preheat the oven to 350°F (180°C). Grab a 6-inch square baking pan for a thick blondie like in the pictures below or an 8-inch brownie pan for thinner blondies. Line the pan with parchment paper and grease it with a cooking oil spray. Set it aside.

1. In a large bowl, add flour, almond flour, melted vegan butter, lemon juice, lemon zest, salt, maple syrup, and fresh blueberries. Stir until you obtain a smooth, light consistency.

2. Finally, fold the frozen coated blueberries in the batter and stir to incorporate.

Expert Tips: If you use frozen blueberries, don’t add them with the previous ingredients. First, stir all ingredients expert the blueberries to form a smooth blondie batter. Then, coat the frozen fruits in a tablespoon of cornstarch.

3. Transfer the blondie mixture to the prepared pan.

4. Bake the blondies on the center rack for 35 to 40 minutes at 350°F (180°C) or until the top is golden brown and a pick inserted in the center comes out clean.

5. Cool down on a wire rack at room temperature before slicing.

Decoration

You don’t have to add the lemon glaze, but lemon and blueberries taste so good together that I couldn’t resist adding the lemon glaze. It also adds a cute glossy effect, boosting the lemon flavor and sweetness of each slice.

To make the glaze, in a small bowl, whisk powdered sugar and lemon juice following my vegan royal icing recipe. Simply swap the almond milk for lemon juice to make the icing taste lemony.

Grate some lemon zest in if desired, or add the zest to the lemon bars.

Serving

You can also serve the blondies plain with some:

• Scoop of vanilla ice cream, Avocado Ice Cream, or Sugar-Free Raspberry Sorbet.
• Coconut Frosting
• Vegan Whipped Cream

Storage

You can store the blondies in the fridge for up to 3 days in an airtight container. You can also pack the blondies in airtight freezer bags and freeze them for up to one month. Thaw the blondies in the fridge the day before serving.

Frequently Asked Questions

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Blueberry Lemon Blondies

These blueberry lemon blondies are a buttery treat filled with fresh blueberries, lemon juice, and lemon zest. It's simply the best vegan blueberry dessert recipe to celebrate spring.

5 from 5 votes

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Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Course: Dessert

Cuisine: American

Servings: 9 blondies

Calories: 211.5 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup All-Purpose Gluten-Free Flour - (note 1)
• ▢ ⅓ cup Almond Flour - (note 2)
• ▢ ½ cup Dairy-Free Butter (Unsalted) - melted (note 3)
• ▢ ¼ cup Lemon Juice - about 2 lemons, + zest if desired
• ▢ ½ cup Maple Syrup - (note 4)
• ▢ ¼ teaspoon Baking Powder
• ▢ ¼ teaspoon Salt
• ▢ 1 cup Blueberry - (note 5)
• ▢ 1 teaspoon Vanilla Extract - optional, or almond extract

Instructions

• Preheat the oven to 350°F (180°C). Grab a 6-inch or 8-inch brownie pan. The smaller the pan, the thicker the blondies will be and the longer they take to bake. Line the pan with parchment paper and oil with cooking spray. Set aside,
• In a large mixing bowl, stir all the ingredients together: flour, almond flour, melted butter, lemon juice, maple syrup, baking powder, salt, blueberries, vanilla extract, and lemon zest from 1 lemon (1 tablespoon), if desired.
• Stir with a rubber spatula until the batter is smooth and consistent.
• Transfer the batter to the prepared pan and bake for 35-40 minutes at 350°F (180°C) – the baking time depends on the size of the pan. Bake until golden brown on top, and a toothpick inserted in the center of the blondies comes out clean.
• Cool down on a cooling rack a few hours before icing, or serve plain. Use my vegan royal icing recipe, and replace almond milk with lemon juice to add a lemon flavor to the icing.

Notes

Note 1: You can also use all-purpose flour if not gluten-free.

Note 2: You can swap for more all-purpose flour for a nut-free option, but the texture of the blondie is less moist and more packed.

Note 3: Melted coconut oil is a great swap, but other oils like olive oil or avocado oil make the blondies oily, and the taste is not as great.

Note 4: Any liquid sweetener can be used. Pick your favorite flavor. 

Note 5: For frozen blueberries, roll them in one tablespoon of cornstarch or arrowroot flour before adding them to the blondie batter. Fold in frozen blueberries after stirring the previous ingredients to prevent them from coloring the batter with a blue hue.

Storage: You can store your blondies in an airtight container in the fridge for up to 3 days.

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Nutrition

Serving: 1square | Calories: 211.5kcal | Carbohydrates: 25.6g | Protein: 2.4g | Fat: 12.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4.7g | Trans Fat: 1.8g | Sodium: 155.2mg | Potassium: 62mg | Fiber: 2.2g | Sugar: 13.1g | Vitamin A: 9.3IU | Vitamin C: 4.2mg | Calcium: 45.4mg | Iron: 0.7mg | Magnesium: 5.3mg | Phosphorus: 5.5mg | Zinc: 0.2mg