Vegan Blueberry Bars With Frosting
Soft and chewy Vegan Blueberry Bars With Frosting are filled with dried blueberries, topped with blueberry frosting, and blueberry jam! This tripe blueberry bar is naturally vegan and bursting with blueberry flavor!
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.
A Quick Look At The Recipe
- Recipe Name: Vegan Blueberry Bars With Frosting
- Ready In: 40 minutes
- Makes: 12 dessert bars
- Main Ingredients: coconut oil, blueberry jam, cane sugar, dried blueberries
- Flavor Profile: vanilla and blueberry in every bite
- Dietary Info: vegan, eggless
- Difficulty: Easy!
- Why You’ll Love It: soft blueberry bars with blueberry frosting and blueberry jam
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Why You’ll Love This Recipe
- Blueberry Bliss: These vegan sugar cookie bars with blueberries have three different kinds of blueberries! I use dried blueberries in these soft and chewy cookie bars along with blueberry frosting and blueberry jam for the perfect dessert if you are a blueberry fan.
- Perfect Texture: These blueberry bars have a soft and chewy texture with creamy blueberry frosting on top and a little dollop of jam that tastes like a fresh blueberry filling. A fun bake for any time of year.
- Naturally Colored: I love sugar cookie bars with frosting because they’re just a little sweeter! And these sugar cookie with frosting are made with wild blueberry powder so they are naturally colored from the berries! You can feel good about indulging in these naturally colorful treat.
- Dairy-Free: This recipe for sugar cookie bars 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 Bars with Frosting!
Indulge in a classic sugar cookie bar but take it up a notch! Instead of cane sugar or powdered sugar, like I use in my Organic Sugar Cookie Bars With Frosting, these are made using light brown sugar. The addition of this richer sugar lends a beautiful contrasting flavor to the sweet blueberries.
Whether you're vegan, egg free, or just love sugar cookie bars, you are sure to swoon over these! While I'm not vegan, I love making vegan desserts. At my bakery, my customers always adored the vegan desserts we made, many claiming they were “softer” without the eggs!
So, if you love soft and chewy cookie bars, you'll love these. Also, try some of my other favorite vegan cookies like Vegan Oreo Chocolate Chip Cookies, Vegan Raspberry Chocolate Chip Cookies, Vegan Pumpkin Spice Almond Butter Cookies, or Vegan Spiced Oatmeal Raisin Cookies.
Ingredients
- Coconut Oil: I use organic coconut oil for the fat in these cookie bars. But, if you prefer to use vegan butter or shortening in the dough, you can do that too.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Coconut Milk: I use organic coconut milk as it's super creamy, this makes it a great egg replacer! If you want to use another dairy free milk like oat or almond, that's okay too.
- Cinnamon: I use organic ground Korintje cinnamon for a little depth of flavor. 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.
- Vegetable Shortening: I use organic vegetable shortening for the frosting, but you can also use your favorite vegan butter too.
- Blueberry Powder: To make the beautiful purple frosting on these blueberry bars, I use organic (freeze dried) wild blueberry powder.
- Blueberry Preserves: I finish these sugar cookie bars with a dollop of Homemade Blueberry Preserves (No Pectin). The addition of this takes these blueberry bars with frosting over the top!
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Substitutions
- Use vegan butter or shortening in place of coconut oil if you want, I recommend Miyoko's for the best flavor.
- Blackberry: Use freeze dried blackberries inside the bars, blackberry powder for frosting and blackberry jam on top!
- Strawberry: Use dried strawberries inside the bars, strawberry powder for frosting, and strawberry jam on top.
- Raspberry: Use freeze dried raspberries inside, raspberry powder for frosting and raspberry jam on top.
Baker's Tips
- Always use a digital food scale for the best results.
- 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 leftovers in an airtight container so they stay soft.
- High Altitude — Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
How to Make Vegan Blueberry Bars with Frosting
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper. To make the dough: 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.
- Mix on low 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 golden brown around the edges and 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 12 pieces.
- Pipe a squiggle of frosting onto the top of each piece.
- Top with a little spoonful of blueberry jam (optional).
Vegan Blueberry Bars with Frosting FAQ’s
These are soft and chewy with a creamy layer of blueberry frosting on top.
You can use vegan butter or shortening in place of coconut oil if you prefer.
No, you don't need fresh blueberries to make these blueberry bars. We use dried blueberries, freeze dried blueberry powder, and blueberry jam.
No, those will add too much moisture to the bars. Dried blueberries are best as you get little bursts of juicy blueberries in every bite.
I use coconut milk to replace eggs. You can also use almond milk or oat milk too if you prefer.
Yes, you can switch this to another flavor like strawberry by using dried strawberries or freeze dried in the bars, strawberry powder in the frosting, and strawberry jam on top! Feel free to swap out with what you like or have on hand.
Yes, feel free to add dark chocolate, walnuts, almonds, or other nuts you like. I recommend adding about 57 grams of an additional add in if doing so.
Look for a dry top that doesn't look jiggly as well as dry edges that are slightly golden brown.
They will be soft immediately after coming out of the oven. Let them cool completely in the baking pan before removing and frosting.
Over baking or too much flour. Be sure to use a digital food scale for the best results.
As soon as the bars are cooled completely, then you can slice and frost them. This can take a few hours, depending on your environment.
Store in an airtight container so they don’t dry out. They should also be kept in the refrigerator and not at room temperature because of the jam topping.
More Blueberry Recipes to Try
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Vegan Blueberry Bars with Frosting
Equipment
- Digital Food Scale
- Stand Mixer
- 8×8-inch Baking Pan
- Parchment Paper Sheets
- Piping Bag
- Ateco Tip #864
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 golden brown around the edges and 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
- Always use a digital food scale for the best results.
- 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 leftovers in an airtight container so they stay soft.
- High Altitude — Bake at 350 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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Love how beautifully colorful these blondies are without the use of artificial colors!