Lemon and Blueberry Blondies (Vegan Gluten-Free)
Deliciously fudgy, tender and moist, these Lemon and Blueberry Blondies are packed with lemon zest and bursting with real blueberries. They are naturally plant-based and easily gluten-free and are so easy to make.
These blondies are the perfect way to welcome Spring into the kitchen, they smell amazing and so fresh as they bake. They contain 2 lemons inside the blondies, using the zest and juice, so you know these are going to be really lemon-y. Combining lemon with blueberries is one of the best things to do and the fruitiness of the berries contracts perfectly. The batter for these blondies comes together in one bowl using every day ingredients, plus they are even better with some almond flour, ground flaxseed and light olive oil rather than butter.
Why will I love these blondies?
These blondies are amazing:
- Zesty, lemony and fruity
- Bursting with juicy blueberries
- Loaded with real lemon juice and zest
- Fudgy, tender and moist
- Topped with a simple lemon glaze
- Easy to make in one bowl
- Uses everyday ingredients
- Naturally vegan, egg-free and dairy-free
- Made with healthy fats like olive oil and almond flour
- Higher in fibre with lots of blueberries
- Bursting with antioxidants
- Easily gluten-free
- With nut-free options
- Great for Spring
- Tastes like sunshine in every bite
- Everyone will love them
- Delicious all year round
If you already love the sound of these blondies, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourites and recommended products in the “shop the recipe” section.
For the blondies:
- Blueberries: fresh is best here and toss them with some flour.
- Lemons: this recipe uses the zest and juice of two lemons.
- Maple syrup: this is the refined sugar free sweetness in the blondies and makes them sticky and delicious. You can also use agave syrup.
- Light olive oil: this adds a buttery feel to the blondies, keeping them moist and tender. I imagine coconut oil will also work – melt it down and then allow it to cool down slightly.
- Vanilla extract: for flavour.
- Plain or GF plain flour: to keep the blondies moist and fudgy. If make these gluten-free, use your preferred GF flour blend with xanthan gum, or add ¼ tsp of your own.
- Almond flour: this adds moisture and fat into the mix, making them really fudgy.
- Ground flaxseed: this acts as a natural egg replacer, and you can also use chia seeds.
- Baking powder: for a little rise.
- Salt: for flavour.
And for the glaze:
- Icing sugar: also known as powdered sugar.
- Lemon zest: to make it lemony.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use a GF flour blend than contains xanthan gum, or add ¼ tsp of your own. To make these nut-free, swap the ground almonds for ground up sunflower seed (this will also add fat and moisture).
How do I make them?
These blondies are made in a few steps:
- Toss the blueberries in flour: this helps them to not sink or make the batter too wet.
- Juice and zest the lemons: into a bowl.
- Whisk in the wet ingredients: until combined.
- Sift in the flour and add the other dry ingredients: and whisk to a smooth batter.
- Fold in the blueberries: and pour into the baking tin.
- Bake in the oven for 28 minutes: until golden all over, well-risen and an inserted skewer comes out clean.
- Allow to cool for 10 minutes in the tin: and then cool fully on a wire rack.
- Make the glaze: stir together the icing sugar, lemon and water.
- Spread the glaze over the blondies: and decorate with blueberries.
- Slice into squares and enjoy: or keep for later.
How long will they last?
These will keep for 3-5 days in the fridge in a sealed container, or for 1 month in the freezer, wrapped well. Allow them to defrost before eating.
What other recipes can I try?
For more Spring bakes and recipes:
- Raspberry Lemon and Coconut Loaf Cake
- Birthday Vanilla Protein Cupcakes
- Hot Cross Bun Cinnamon Rolls
- Lemon and Blueberry Chia Baked Oats
- Espresso Toffee Nut Banana Cake
Lemon and Blueberry Blondies (Vegan Gluten-Free)
These Lemon and Blueberry Blondies are fudgy, tender and moist, packed with lemon zest and bursting with real blueberries. They are naturally plant-based and easily gluten-free and are so easy to make.
Ingredients
For the Blondies:
- 140g blueberries, tossed in 1 tsp flour
- 2 lemons, juiced and zested (60ml juice)
- 100ml maple syrup
- 60ml light olive oil
- 1 tsp vanilla extract
- 140g plain or GF plain flour
- 50g almond flour
- 1 tbsp ground flaxseed
- ¼ tsp baking powder
- A pinch of salt
For the Glaze:
- 100g icing sugar
- Zest ½ lemon
- 1 ½ - 2 tbsp water
- Extra blueberries, to decorate
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square baking tin with parchment paper.
- Toss the blueberries in 1 tsp flour and leave to one side.
- In a large mixing bowl, add the lemon juice and zest, maple syrup, olive oil and vanilla and whisk to combine. Now sift in the flour and add the almond flour, ground flaxseed, baking powder and salt. Whisk to a thick, smooth batter.
- Fold in the blueberries and pour into the dish.
- Smooth over the top and bake in the oven for 28 minutes, or until golden all over, an inserted skewer comes out clean and they are risen.
- Allow to cool in the tin for 10 minutes and then remove to cool fully on a wire rack.
- To make the glaze, stir together the icing sugar, lemon zest and enough water to make a thick but spreadable glaze.
- Spread the icing sugar over the blondies and decorate with fresh blueberries.
- Use a sharp knife to slice into 9 squares and enjoy.
- Keep leftovers in a sealed container in the fridge for 3-5 days or in the freezer for 1 month. Allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of these Lemon and Blueberry Blondies so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With blondie love x
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I’m allergic to almonds. Can the almond flour be replaced with something else?
Hi there, you can try blending up sunflower seeds into a fine flour and use that instead – I have not tried this but it should be fine! Enjoy 🙂