Today I’m sharing one of my favorite treats – gluten free lemon blueberry blondies. They’re soft, buttery, and have just the right balance of sweet and tangy.

If you’ve never had a blondie before, think of it like a brownie but without the chocolate. Instead, you get a rich, buttery base that pairs perfectly with fresh lemon and juicy blueberries.

This recipe is 100% gluten free, made with almond flour and tapioca starch instead of regular wheat flour. You honestly can’t tell the difference.

They come together really quickly too. One bowl, a handful of simple ingredients, and about 30 minutes in the oven.

Whether you eat gluten free by choice or because you have to, these blondies are something you’ll want to make again and again.

Why You’ll Love This Recipe

Perfect Sweet-Tart Balance – The fresh lemon juice and zest give these blondies a bright, zesty kick that balances out the sweetness of the sugar and blueberries. It’s that combo that makes them taste so refreshing and not overly heavy.

Naturally Gluten Free – These blondies use almond flour and tapioca starch instead of regular wheat flour, so they’re naturally gluten free without needing any weird substitutions. You won’t feel like you’re missing out on anything.

Bursting With Fresh Blueberries – A full cup of fresh blueberries means you get juicy little pops of fruit in every single bite. They also create beautiful purple swirls throughout the blondies that make them look as good as they taste.

Super Simple Ingredient List – You only need 11 everyday ingredients to make these, and most of them are probably already sitting in your kitchen. No hunting down obscure gluten free flours or specialty items.

Ingredients

1 1/2 cups Almond Flour
1/4 cup Tapioca Starch
1/2 cup Unsalted Butter
3/4 cup Granulated Sugar
2 large Eggs
2 tbsp Fresh Lemon Juice
1 tbsp Lemon Zest
1 tsp Vanilla Extract
1 cup Fresh Blueberries
1/2 tsp Baking Powder
1/4 tsp Salt

How to Make

Step 1

Preheat your oven to 350F and line an 8×8-inch baking pan with parchment paper.

Step 2

Melt the butter and whisk it together with the sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth.

Step 3

Stir in the almond flour, tapioca starch, baking powder, and salt until a thick batter forms.

Step 4

Gently fold in the fresh blueberries, making sure not to overmix so the berries don’t burst.

Step 5

Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes until golden and set.

Helpful Tips

Cool the Melted Butter Before Mixing

After you melt the butter, let it sit for about 5 minutes before you whisk it with the eggs and sugar. If the butter is too hot, it will start to cook the eggs and you’ll end up with little scrambled bits in your batter.

It should feel warm to the touch but not hot. Think of it like warm bath water. That’s the sweet spot for getting a smooth, even batter with no lumps.

Toss the Blueberries in Tapioca Starch

Before you fold the blueberries into the batter, toss them in about a teaspoon of tapioca starch from your measured amount. This gives the berries a light coating that helps them stay suspended in the batter instead of sinking straight to the bottom while baking.

It also helps absorb some of the juice that the berries release during baking, so you don’t end up with soggy purple streaks running through your blondies.

Just a light dusting is all you need. Toss them gently in a small bowl and then fold them in.

Use Room Temperature Eggs

Take your eggs out of the fridge about 20 to 30 minutes before you start baking. Cold eggs don’t mix as smoothly into melted butter, and you can end up with a greasy, separated batter that doesn’t bake evenly.

If you forgot to take them out ahead of time, just place them in a bowl of warm water for about 5 minutes. That brings them up to temperature fast without any issues.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don’t thaw them first. Toss them into the batter while they’re still frozen so they hold their shape and don’t bleed too much purple into the blondies.

Keep in mind that frozen berries do release more moisture as they bake, so your blondies might need an extra 3-5 minutes in the oven. Just keep an eye on them and do the toothpick test before pulling them out.