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vegan blueberry bar with frosting and blueberry jam with a bite taken out on a white marble counter.

Vegan Blueberry Bars with Frosting

Mimi Council
You will love these Vegan Blueberry Bars with Frosting! This simple recipe for homemade vegan sugar cookie bars uses dried blueberries, blueberry powder, and blueberry jam!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 12 blondies
Calories 488 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 8x8-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 8x8-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

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.

Nutrition

Calories: 488kcalCarbohydrates: 65gProtein: 2gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 2gSodium: 143mgPotassium: 115mgFiber: 1gSugar: 49gVitamin C: 1mgCalcium: 41mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!