Blackberry Cinnamon Blondies (Vegan)
These blackberry cinnamon blondies are bright, warm, berry filled delights. A dairy and egg-free, perfect for summer bake.
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.