Spring has officially sprung! The snow is mostly melted and the flowers are beginning to bloom! I may be weird but something I am really excited about is that my favorite show, Spring Baking is back on Food Network! I am OBSESSED with this show! It always gets me in the mood to bake.
I love baking in the Spring; fresh flavors and bright colors makes the desserts so pretty and delicious. One of my all time flavors is lemon. The smell of lemon zest permeating through the air always reminds me of sunshine and warmer weather.
These Lemon and Blueberry Blondies are gluten-free and lower sugar. If you are looking for a moist and cakey blondie, then you have come to the right place! They are perfect for brunch or cook outs. The lemon makes them so flavorful and the wild blueberries adds a touch of color and balances the lemon flavor.
What is a Blondie?
A blondie (also known as a blonde brownie) is a rich, sweet dessert bar. It resembles the traditional chocolate brownie, but substitutes vanilla for the cocoa used in brownies, and contains brown sugar. They often contain butterscotch or white chocolate chips. Blondies aren’t typically frosted but a delicious glaze is not out of the question!
The Recipe
The Wet Ingredients
Melt butter and combine with oil (I used vegetable oil but feel free to use coconut oil). Mix in light brown and granulated sugars, eggs, and vanilla.
Using a micro plane, zest 2 lemons (about 3 tablespoons of lemon zest) and using a lemon squeezer or your hands, juice one lemon.
The Dry Ingredients
In a separate bowl, combine flour, salt, and baking powder.
In this recipe, I used oat flour so they are gluten free but feel free to use all purpose flour. See my Gluten Free Oatmeal Pancakes for instructions on making your own oat flour.
Mixing
Combine wet and dry ingredients until just combined. Make sure not to over mix. Over mixing will lead to the batter developing air bubbles and they will crumble when you try to cut them.
Fold in frozen wild blueberries. I replaced white chocolate chips with blueberries to reduce added sugar. This makes the consistency a bit cakier but feel free to use white chocolate chips to make a fudgier blondie. I love wild blueberries for baking because they are the perfect size to not overpower the lemon flavor.
Baking
Line a 9×6″ pan with parchment paper. You can also spray the pan however to ensure the blondies come out cleanly, I recommend using parchment paper.
Bake in preheated 350 degree F oven for 25-30 minutes or until fork comes out clean.
What You May Need
Nutrition Scoop
These Blondies are gluten-free and low fodmap. Never heard of fodmaps? FODMAPs is an acronym (abbreviation) referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are fancy names for short-chain carbohydrates that are quickly fermented and poorly absorbed in people suffering with Irritable Bowel Syndrome. If you are experiencing bloating, constipation, or diarrhea, these foods may be the culprit. Shoot me an email if you have questions about this elimination diet!
Enjoy!
-Hungry Momma
Hungry Momma Nutrition
Yields 12 Blondies
Serves 12
Spring has sprung! These Gluten-free Lemon and Blueberry Blondies are the perfect spring dessert. They are so moist and flavorful!
10 minPrep Time
28 minCook Time
38 minTotal Time
Save RecipeIngredients
- 1/4 cup vegetable or coconut oil
- 4 tablespoons unsalted butter (melted)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 tablespoons lemon zest (zest of 2 lemons)
- 2 tablespoons lemon juice (juice of 1 lemon)
- 1 1/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup frozen wild blueberries
Instructions
- Pre-heat oven to 350 degrees F.
- Combine melted butter and vegetable oil. Mix in granulated and light brown sugar, eggs, and vanilla.
- Using a micro plane, zest 2 lemons. Add zest to wet ingredients along with juice of 1 lemon. Set wet mixture aside.
- In a separate bowl add flour, baking powder and salt. Combine wet and dry ingredients until just combined. Don't over-mix! Fold in frozen wild blueberries.
- Line 9 x 6 inch pan with parchment paper and add batter. Bake in pre-heated 350 degree F oven for 25-30 minutes. Let cool for 10-15 minutes before cutting.
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