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Blueberry Lemon Blondies

These Blueberry Lemon Blondies with Maple Coconut Glaze are a refreshing and delightful treat that perfectly balances the tartness of lemon with the sweetness of blueberries and maple syrup. Made with a blend of almond, tapioca, and coconut flours, they offer a gluten-free and dairy-free option without compromising on flavor or texture. The maple coconut glaze adds a luxurious finish, making them an irresistible choice for any dessert table or afternoon snack. Simple to prepare and bursting with flavor, these blondies are sure to become a new favorite.
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Servings 0

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 Refined 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.

Notes

~ for best results use frozen blueberries, as they hold their structure more. Be sure to rinse them in super cold water so your baked goods don’t turn green!
Author: Ali Jenkins
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