Blackberry Cinnamon Blondies (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

12

Serves: 16

Ingredients

Blondies

2 cups All Purpose Flour, (240 grams)
.25 tsp Baking Powder
.75 tsp Cinnamon, Ground
1 cup Cane Sugar
16 Tbsp Plant-Based Butter, -melted (2 sticks/ 226 grams)
.5 Tbsp Vanilla Extract
6 Tbsp Almond Milk Yogurt, - room temeprature (or plant based yogurt of your choice)
1 cup Blackberries

Topping

.5 Tbsp Turbinado Sugar
.125 tsp Cinnamon, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	10 g
Carbohydrates:	26 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	65 mg
Fiber:	1 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.