Blueberry Lemon blondies (grain free & dairy free)
Introducing my latest obsession: Blueberry Lemon Blondies. These aren’t your average blondies; they're a delightful twist on the classic, bursting with zesty lemon and juicy blueberries, making them the perfect treat for any season these blondies have the perfect combination of gluten-free flours: almond flour, tapioca starch, and coconut flour, which come together to create a texture that's just divine - soft, chewy, and irresistible.
Here's What You'll Need:
Almond Flour: The star of the show, providing a moist texture and rich, nutty flavor.Tapioca Starch: Helps to bind everything together, giving the blondies that perfect chew.
tapioca starch : helps keep them delightfully chewy!
Coconut Flour: Adds a hint of sweetness and makes the texture light and helps absorb moisture
Coconut Oil or Non-Hydrogenated Shortening: This is your fat source, making the blondies deliciously moist. Plus, it keeps things dairy-free!
Coconut Sugar: For that caramel-like sweetness that complements the lemon and blueberry flavors beautifully.1 Egg Plus 1 Yolk: These guys bring richness and help create a fudgy texture.
Lemon Zest: Adds a bright, citrusy kick that cuts through the sweetness.Frozen Blueberries: They burst into little pockets of fruity goodness as the blondies bake.
Coconut Butter: For a creamy and luxurious base.
• Maple Syrup: Instead of powdered sugar, for a naturally sweet and rich flavor. Feel feee to use powdered sugar but just add more milk to make up for lost moisture.
• Lemon Juice: To cut through the sweetness with a refreshing tang.
• Dairy-Free Milk: Just a splash, to achieve the perfect consistency for drizzling.
• Lemon Zest: A bit more zest for an extra kick of citrus.
Let's Bake!
Blueberry Lemon Blondies
Ingredients
Blondies:
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 cup coconut oil or non-hydrogenated shortening, softened
- 3/4 cup coconut sugar
- 1 large egg plus 1 egg yolk
- Zest of 1 lemon
- 1 cup frozen blueberries, rinsed
Lemon Glaze:
- 1/3 cup coconut butter, melted
- 2 tablespoons maple syrup, adjust to taste
- 2 tablespoons lemon juice
- 1-2 tablespoons dairy-free milk, as needed for consistency
- Additional lemon zest for garnish
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, tapioca starch, and coconut flour.
- Cream Wet Ingredients: In another bowl, beat together the melted coconut oil and coconut sugar until smooth. Add the egg, egg yolk, and lemon zest, mixing until well combined.
- Combine: Gradually add the dry ingredients to the wet, stirring until just combined. Gently fold in the frozen blueberries.
- Bake: Press the batter into the prepared pan, spreading as evenly as possible. Don’t stress if it’s not perfect as it will evenly distribute as it bakes. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean.
- Cool: Allow the blondies to cool in the pan on a wire rack.
- Prepare the Glaze: While the blondies are cooling, whisk together melted coconut butter, maple syrup, and lemon juice in a small bowl. Adjust the consistency with dairy-free milk until it’s smooth and pourable.
- Glaze: Once the blondies have cooled, pour the glaze over the top, spreading evenly. Sprinkle additional lemon zest over the glaze for a burst of flavor.
- Chill & Serve: Let the glaze set completely, then slice into squares and serve.
