Vegan Blueberry Blondies
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Soft and chewy Vegan Blueberry Blondies are filled with dried blueberries, topped with blueberry frosting, and blueberry jam! This sweet treat is bursting with antioxidants!
If you’re looking for more vegan recipes, check out some of my other favorites like Vegan Raspberry Chocolate Chip Cookies, Vegan Toasted Coconut Brownies, or Olive Oil Strawberry Blondies.
Table of Contents
Soft, chewy, and bursting with blueberries! I am obsessed with these beautiful Vegan Blueberry Blondies. Naturally colored, full of flavor, and free of dairy. These simple blondies are a must bake. Not only are these gorgeous, but they are insanely delicious.
I'm using blueberries three different ways in these blondies with blueberries! I have dried blueberries in the blondies, blueberry powder in the frosting, and blueberry preserves on top. If you are a blueberry fan, then this recipe is for you!
Why You’ll Love This Recipe
Blueberry Bliss: These blondies with blueberries have three different kinds of blueberries! I use dried blueberries in these soft and chewy blondies. Next, these blondies with frosting have wild blueberry powder in the frosting. And last, they’re topped with a little dollop of blueberry jam!
Naturally Colored: I love blondies with frosting because they’re just a little sweeter! And these blondies with frosting are made with wild blueberry powder so they are naturally colored! You can feel good about indulging in these naturally colored blondies with blueberries.
Vegan: This recipe for blondies with blueberries is naturally vegan! I use coconut oil and coconut milk in place of butter and eggs. But, even if you’re not vegan (like me) you will seriously enjoy these Vegan Blueberry Blondies!
Ingredients
- Coconut Oil: I use organic coconut oil for the fat in these blondies.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic.
- Coconut Milk: I use organic coconut milk as it's super creamy, this makes it a great egg replacer!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cinnamon: I use organic ground Korintje cinnamon. If you want to learn about the different types of cinnamon, check out my post the Best Cinnamon to Bake With.
- Baking Powder: I use baking powder in this recipe because there is no acid. For more info on leavening agents, check out my post the Difference Between Baking Soda and Baking Powder.
- Salt: Be sure to use a fine sea salt.
- Dried Blueberries: I use organic dried blueberries inside these blondies.
- Vegetable Shortening: I use organic vegetable shortening on these blondies with frosting! You can also use your favorite vegan butter too.
- Powdered Sugar: I use organic powdered sugar for the frosting.
- Blueberry Powder: To make the beautiful purple frosting on these blondies, I use Organic Wild Blueberry Powder.
- Blueberry Preserves: I finish these blondies with a dollop of Organic Blueberry Preserves. The addition of this takes these blondies with frosting over the top!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Pan: I bake these blondies in an 8×8-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper to ensure I can easily remove the blondies.
- Piping Bag: You'll need a piping bag to frost the blondies.
- Decorating Tip: I use Ateco tip #864 for the pretty frosting finish. This is optional, but
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper.
Step 2
To make the batter; In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, brown sugar, coconut milk, and vanilla extract. Mix on low until combined.
Add the all purpose flour, coconut flour, baking soda, sea salt, and cinnamon and mix to combine. Then add the blueberries and mix on low until combined.
Step 3
Transfer to the prepared baking pan and spread evenly. Bake for 22 to 27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, coconut milk, and blueberry powder. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Transfer to a piping bag with Ateco tip #864.
Step 5
Remove the Blondies from the pan and cut into 12 pieces. Pipe a squiggle of frosting onto the top of each piece. Top with a little spoonful of blueberry jam (optional).
Baker's Tips
- If you don’t have coconut oil you can also use your favorite vegan butter.
- I cut these into 12 pieces. But you could cut them into 9 for larger squares, or even 16 for smaller ones.
- The blueberry jam is optional, but I think it’s the best part!
- Be sure to store these in an airtime container so they stay soft.
FAQ’s
You can use vegan butter or shortening in place of coconut oil if you prefer.
Store in an airtight container so they don’t dry out.
Craving More?
Vegan Blueberry Blondies
Equipment
Ingredients
Batter
- 113 grams coconut oil (melted)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 191 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoons fine sea salt
- ¼ teaspoon ground cinnamon
- 85 grams dried blueberries
Frosting
- 170 grams vegetable shortening
- 340 grams powdered sugar (sifted)
- 3 to 4 tablespoons coconut milk
- 1 teaspoon wild blueberry powder
Topping
- ¼ cup blueberry jam
Instructions
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper.
- To make the batter; In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, brown sugar, coconut milk, and vanilla extract. Mix on low until combined.
- Add the all purpose flour, coconut flour, baking soda, sea salt, and cinnamon and mix to combine. Then add the blueberries and mix on low until combined.
- Transfer to the prepared baking pan and spread evenly. Bake for 22 to 27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, coconut milk, and blueberry powder. Mix on low until combined, then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy. Transfer to a piping bag with Ateco tip #864.
- Remove the Blondies from the pan and cut into 16 squares. Pipe a squiggle of frosting onto the top of each square. Top with a little spoonful of blueberry jam (optional).
- Store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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