Blueberry Lemon Blondies

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a stack of three pieces of lemon blueberry blondies with icing

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blueberry-lemon-blondies/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: blondies

Calories: 211.5kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition