Blackberry Cinnamon Blondies (Vegan)
These blackberry cinnamon blondies are bright, warm, berry filled delights. A moist and tender blondie base is upgraded with dash of ground cinnamon and filled with fresh, plump blackberries. Every melt-in-your-mouth bite is filled with warm cinnamon and sweet blackberries. These beauties are ridiculously easy to prepare, dairy and egg free, and a perfect addition to your summer baking list.
What you will need:
Fresh blackberries and a touch of cinnamon are the key to these irresistibly delicious blondies. They whip up in minutes and bake in about 35, using ingredients you can easily find at any grocery store. I’m lucky to have a neighbor with wild blackberry bushes in his yard, and he kindly invited me to pick as many as I wanted. Now the real fun begins.
Ingredients:
- all purpose flour
- baking powder
- cane sugar
- ground cinnamon
- fresh blackberries
- vanilla extract
- plant based butter
- plant based yogurt
- turbinado sugar
How to:
Preheat the oven to 350F and line an 8×8 square pan with parchment paper. Measure out the blackberries, clean them, dry them and set them aside for later.
Combine the dry ingredients by adding the flour, baking powder, and ground cinnamon to a small bowl. Whisk them together until evenly mixed, then set the bowl aside.
Melt the butter and pour it into a medium bowl with the cane sugar. Whisk them together until fully combined, which should take a minute or two. Add the yogurt and vanilla extract and whisk again until everything is smooth and well blended, about one minute.
Add the dry ingredients to the wet mixture, gently folding until almost all the flour disappears. Toss in the blackberries, folding until evenly mixed throughout the blondie batter.
Pour the batter into the prepared pan. Combine 1/2 tbsp of turbinado sugar and 1/8 tsp of ground cinnamon in a small bowl, sprinkle the mixture over the top of the blondie batter. Bake the blondies for 35 to 40 minutes, or until the blondies are set, a toothpick inserted in the center comes out clean, and the edges turn a light golden brown.
Allow the blondies to rest in the pan for 20 to 30 minutes before transferring them to a cooling rack. Store the blondies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Blackberry Cinnamon Blondies (Vegan)
Ingredients
Blondies
- 2 cups (240 grams) all-purpose flour
- ¼ tsp baking powder
- ¾ tsp ground cinnamon
- 1 cup (200 grams) cane sugar
- 2 sticks (226 grams) plant based butter – melted
- ½ tbsp vanilla extract
- 6 tbsp (90 grams) plant based yogurt – room temperature
- 1 cup fresh blackberries
Topping
- ½ tbsp turbinado sugar
- ⅛ tsp ground cinnamon
Instructions
- Measure out the blackberries, clean and dry them and set them aside.
- Preheat the oven to 350F and prep an 8×8 square pan by lining it with parchment paper.
- To a small bowl, add the flour, baking powder, and ground cinnamon. Whisk to combine and set aside.
- To a medium bowl, add the melted butter and cane sugar. Whisk the butter and sugar together until well combined -one to two minutes.
- Add the yogurt and vanilla extract. Whisk until all ingredients are well combined – about 1 minute.
- Add the dry ingredients to the wet ingredients, folding until almost all of the flour is absorbed. Toss in the blackberries, folding them in until well distributed.
- Pour the batter into the prepared pan, making sure to spread it out evenly.
- Combine the turbinado sugar and cinnamon in a small bowl and sprinkle the mixture over the top of the blondie batter.
- Bake for 35 to 40 minutes or until the blondies are set, edges are slightly browned, and a toothpick inserted in the center comes out clean.
- Allow the blondies to rest in the pan for 20 to 30 minutes before transferring them to a cooling rack.
- Store the blondies in an airtight container at room temperature.