Fudgy and ultra-chewy, these gluten-free and vegan blueberry white chocolate blondies are loaded with juicy blueberries and plenty of white chocolate chips. They capture the best of summer berries in an easy, one-bowl recipe that’s adaptable to many diets.

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The Best Gluten-Free Blueberry Blondies

This simple one-bowl blondie recipe delivers fudgy, chewy squares you’ll want to bake again and again. Here’s why these blueberry blondies are so irresistible:

Easy to make – fewer than ten ingredients and a single mixing bowl make this a quick, low-fuss bake.

No mixer required – a whisk and a bowl are all you need to combine the batter.

Fresh or frozen blueberries – use whichever you have on hand; both work beautifully so you can enjoy them year-round.

White chocolate chips – mini white chocolate chips boost the chocolate-to-bite ratio for maximum tenderness and sweetness.

Diet-friendly – this recipe is gluten-free and vegan as written, and it’s easy to swap ingredients to suit different dietary preferences.

Ingredients & Substitutions

This recipe is written gluten-free and vegan, but alternatives are noted so everyone can enjoy these blondies.

Key ingredients (complete list appears in the recipe card below)

Gluten-free flour – use a 1:1 gluten-free all-purpose blend measured by cup. If you aren’t gluten-free, substitute regular all-purpose flour.

Vegan butter – any plant-based butter works; use regular salted butter if not vegan.

Brown sugar – light or dark brown sugar works. Cane, coconut, or date sugar are acceptable alternatives.

Applesauce – sweetened or unsweetened applesauce keeps these blondies moist. You can also substitute two flax eggs or two large eggs.

Blueberries – fresh or frozen both work. If using frozen, mix them into the batter straight from the freezer.

Vegan white chocolate chips – use your preferred brand. Regular white or milk chocolate chips can be substituted depending on dietary needs.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Prepare an 8×8-inch pan with non-stick spray and parchment paper.

2. In a large bowl, whisk together melted vegan butter, brown sugar, applesauce, and vanilla until smooth.

3. Add the gluten-free flour, baking powder, and salt. Stir until just combined; a few streaks of flour are fine.

4. Gently fold in the blueberries and white chocolate chips. Pour the batter into the prepared pan and add a few extra berries or chips on top if desired.

5. Bake for 35–45 minutes. Fresh blueberries usually need less time; frozen berries will need more. A toothpick inserted in the center should come out with a few moist crumbs. Allow to cool completely in the pan.

6. Optional: drizzle melted white chocolate and sprinkle coarse sea salt before slicing. Serve and enjoy.

Tips & Tricks

Easy removal: Line the pan with two overlapping pieces of parchment and spray for non-stick release. After cooling, run a knife around the edges and lift the blondies out using the parchment “handles.”

Baking time: Fresh blueberries release less moisture, so bake toward the lower end of the time range. Frozen berries add moisture and may extend baking time.

Do not thaw frozen berries: Fold them into the batter frozen to prevent color bleed and soggy batter.

Texture: Blondies are best when fudgy and slightly gooey. For a firmer, cookie-like texture, increase baking time by a few minutes.

FAQs

Can I use real eggs? Yes—replace the applesauce with two eggs (or use two flax eggs for a vegan option).

Can I double the recipe? Yes. Use a 9×13-inch pan and adjust baking time until a toothpick comes out with a few moist crumbs.

What’s the difference between a brownie and a blondie? Brownies contain cocoa or chocolate; blondies do not and have a buttery, caramel-like flavor.

Can I use other berries? Absolutely. Raspberries, cherries, or mixed berries work well. If berries are large, chop them before adding.

How to Serve and Store

Once fully cooled, cut into 9 or 16 squares. Serve plain, with a scoop of vanilla ice cream, or alongside coffee or tea.

Store in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months. For a warm, gooey bite, microwave individual squares for about 15 seconds.

Why You’ll Love These Blondies

These blueberry white chocolate blondies combine juicy berries and sweet chips for a fudgy, crowd-pleasing treat that’s easy to adapt for different diets. They’re quick to prepare, forgiving to make, and perfect for summer gatherings or a cozy snack at home.

If you bake these blondies, tag @cakedbykatie on social media and leave a rating—I’d love to see your results!

More Berry Recipes

• Gluten-Free Blueberry Cake (Dairy-Free)
• Gluten-Free Strawberry Cake (Dairy-Free)
• Raspberry Blondies
• Gluten-Free Raspberry Cake (Dairy-Free)
• Gluten-Free Blueberry Lemon Cookies (Vegan)
• Gluten-Free Honey Blackberry Cake (Dairy-Free)
• Strawberry Shortcake Cupcakes (Gluten-Free & Dairy-Free)