Gluten Free Vegan Blueberry Blondies Recipe

My First Blondie Blunder

I once tried to make blondies for my grandson. I used regular flour and butter. He couldn’t eat them. I felt so sad.

That’s why this recipe matters. Everyone at the table should get a treat. No one should feel left out. So I worked on this version. Now it’s for everyone. What’s a food you loved to make more inclusive?

Why Applesauce is a Secret Helper

You might wonder about the applesauce. It replaces eggs here. It makes the blondies wonderfully moist and chewy. It’s a little kitchen trick I love.

*Fun fact: using applesauce in baking can date back to World War II! Eggs and butter were hard to find. Cooks got creative. I still laugh at that. My own grandma taught me that trick. Doesn’t that smell amazing when it mixes with the brown sugar?

Mixing With Your Heart

Please, mix the dry ingredients gently. Just until you see no more flour. A heavy hand makes tough blondies. We want them soft and tender.

Then, fold in the blueberries with care. If they are frozen, no need to thaw. They will bake just fine. This gentle touch matters. It shows care in every bite. Do you prefer fresh or frozen berries for baking?

The Waiting Game

The hardest part is waiting. You must let them cool completely. I know it’s tempting to cut them warm. But if you wait, they will slice cleanly.

The smell will fill your kitchen. It is a sweet, berry promise. The wait makes the first bite even better. That’s a good lesson for a lot of things, I think. Good things take a little patience.

A Little Fancy Finish

That drizzle of white chocolate is optional. But I always add it. It makes them look so special. A tiny pinch of coarse salt on top is magic.

It makes the sweet berries pop. It’s like a tiny celebration on your tongue. Will you try the salty-sweet topping? Tell me if you do. I love hearing your twists.

Ingredients:

Ingredient	Amount	Notes
vegan salted butter, melted	1/2 cup (113g)
brown sugar	1 cup (200g)
applesauce	1/3 cup (79ml)	*can sub 2 flax eggs or two large eggs
vanilla extract	1 teaspoon
gluten-free 1:1 baking blend	1 1/2 cups (240g)	*can sub regular all-purpose flour
baking powder	1/2 teaspoon
fine sea salt	1/2 teaspoon
blueberries, fresh or frozen	1 cup (190g)
vegan white chocolate chips	3/4 cup (180g)	*can sub regular chocolate chips
melted white chocolate		optional
coarse sea salt		optional

Blueberry Blondies: A Sweet Little Hug in a Pan

Hello, my dear. Come sit at the counter. I want to tell you about these blondies. They are like a sunny afternoon. They are soft, sweet, and bursting with little blueberry jewels. I made them for my granddaughter last summer. She has a sensitive tummy, you see. So these are just right. They are gluten-free and vegan. But trust me, nobody will guess. They taste like a big, warm hug. Doesn’t that smell amazing already? Let’s bake together.

Step 1: First, let’s get cozy. Turn your oven on to 350 degrees. It needs to wake up. Grab an 8-inch square pan. I like to line mine with parchment paper. It makes lifting out the blondies so easy. A little spray keeps it all from sticking. I still laugh at the time I forgot the spray. What a sticky mess that was.

Step 2: Now, the fun part. In a big bowl, mix your melted butter and brown sugar. Stir until it looks like wet sand. Then add the applesauce and vanilla. The applesauce keeps them wonderfully moist. (A hard-learned tip: If your blueberries are frozen, use the longer bake time. Fresh ones? Use the shorter time. It makes all the difference.)

Step 3: Sprinkle in your flour, baking powder, and salt. Mix it gently. Just until you don’t see dry flour anymore. Over-mixing makes tough blondies. We want them tender. Think of it as giving the batter a soft hug, not a squeeze.

Step 4: Here comes the color. Gently fold in your blueberries and white chocolate chips. The dough will turn a little purple. That’s the magic starting. Pour it all into your waiting pan. Spread it to the corners. Quick quiz: Do you prefer fresh or frozen berries for baking? Share below!

Step 5: Slide the pan into the oven. Bake for 35 to 45 minutes. Your kitchen will smell divine. They are done when a toothpick poked in the middle comes out with just a few crumbs. Let them cool completely in the pan. I know, waiting is the hardest part. But it’s worth it for clean slices.

Cook Time: 35–45 minutes
Total Time: 1 hour (plus cooling)
Yield: 9 generous squares
Category: Dessert, Snack

Three Twists to Make Them Your Own

I love a good recipe. But I love changing it up more. Here are some fun ideas. Try one next time. It’s like a little adventure in your pan.

Lemon-Zest Sunshine: Add the zest of one lemon to the butter and sugar. It makes the blueberries sing.

Almond Joy: Swap the white chocolate for dark chocolate chips. Fold in a handful of sliced almonds for a nice crunch.

Berry Medley: Use a mix of berries. Raspberries, blackberries, and blueberries together are so pretty and tart.

Which one would you try first? Comment below!

Serving Them Up with Style

These blondies are perfect alone. But a little extra love never hurts. For a special treat, warm a square slightly. Place it in a bowl. Top it with a scoop of vanilla coconut ice cream. The melt is dreamy. Or, for a pretty plate, dust them with a little powdered sugar. It looks like a light snowfall.

What to drink? On a cool evening, a glass of oat milk latte pairs beautifully. For a grown-up treat, a sweet riesling wine is lovely with the berries. Which would you choose tonight? I think I’ll have mine with tea. The cup feels warm in my hands. Just right for sharing stories.

Keeping Your Blondies Happy and Fresh

Let’s talk about keeping these treats tasty. Store cooled blondies in a sealed container. They stay soft on the counter for five days. For longer keeping, freeze them. Wrap slices tightly in plastic wrap first. Then pop them into a freezer bag.

I once froze a whole pan for my grandson’s visit. He loved having a sweet, ready-made snack. Thaw them overnight on the counter when you’re ready. This matters because good food should never be wasted. You can enjoy your hard work for months.

You can also bake a double batch. Just use a 9×13 inch pan instead. Having treats ready saves time on busy days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Blondie Troubles

Even grandmas have kitchen mishaps. Here are easy fixes. First, if your blondies are too gooey, bake them longer. Oven temperatures can vary. Use that toothpick test I mentioned.

Second, berries can sink to the bottom. I remember when my first batch had all blueberries on the base. Toss frozen berries in a little flour first. This helps them stay put in the batter.

Third, the top might not be golden. Move your pan to a higher oven rack. This small change gives you a perfect, lightly browned top. Fixing these little issues builds your cooking confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?

Your Quick Blondie Questions, Answered

Q: Can I make these ahead of time? A: Absolutely! Bake them a day before. They taste even better the next day.

Q: What if I don’t have applesauce? A: Use two flax eggs or regular eggs. The recipe is very friendly.

Q: Can I use regular flour? A: Yes, use the same amount of all-purpose flour. It works just fine.

Q: How do I double the recipe? A: Double all ingredients. Use a larger 9×13 inch baking pan.

Q: Are the toppings needed? A: No, but a little melted chocolate makes them special. *Fun fact: A pinch of coarse salt on top makes the sweet flavor pop! Which tip will you try first?

Bake, Share, and Enjoy

I hope you love baking these blueberry blondies. My kitchen smells wonderful just thinking about them. Sharing food is one of life’s great joys. I would love to see your creation.

Take a photo of your finished blondies. Show me how they turned out. Have you tried this recipe? Tag us on Pinterest! Your pictures always make my day. Thank you for baking with me today.

Happy cooking!

—Chloe Hartwell.