25+ Irresistible Holiday Gluten-Free Blueberry Recipes for Entertaining

The holiday season is a time for indulging in delicious treats, sharing cozy moments with loved ones, and creating memories around festive meals.

But for those following a gluten-free diet, the holiday baking can sometimes feel like a challenge.

Fear not! We’ve gathered over 25 gluten-free blueberry recipes that will add vibrant color, fresh flavor, and a healthy twist to your holiday spread.

Whether you’re looking for a sweet breakfast to start the day, a decadent dessert to impress your guests, or a snack to enjoy with a cup of tea, these blueberry recipes are sure to satisfy.

From flaky scones and fruity pies to creamy smoothies and decadent cakes, these gluten-free blueberry treats will make your holiday celebrations both delicious and stress-free.

25+ Irresistible Holiday Gluten-Free Blueberry Recipes for Entertaining

With these 25+ gluten-free blueberry recipes, you can celebrate the holidays with mouthwatering treats that everyone will love—whether they follow a gluten-free lifestyle or not.

Blueberries, with their natural sweetness and rich flavor, make a perfect ingredient to showcase in both savory and sweet holiday dishes.

From breakfast options to desserts, these recipes are versatile, easy to prepare, and packed with nutrients.

So, gather your ingredients, preheat your oven, and let these gluten-free blueberry recipes help make your holiday celebrations even more special.

After all, there’s nothing better than sharing delicious, homemade treats that everyone can enjoy!

Gluten-Free Blueberry Muffin Recipes

These gluten-free blueberry muffins are perfect for a holiday breakfast or brunch. With their light, fluffy texture and burst of fresh blueberries, they offer a delightful start to any special occasion. This recipe is simple to follow, and the muffins can be enjoyed fresh out of the oven or stored for later. They are also easily customizable with add-ins like lemon zest or a sprinkle of cinnamon for added holiday flair.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• ½ cup sugar
• 2 large eggs
• 1 cup unsweetened almond milk (or any dairy-free milk)
• ¼ cup melted coconut oil or butter
• 2 teaspoons vanilla extract
• 1½ cups fresh blueberries (or frozen, if preferred)
• 1 tablespoon lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon (if using).
3. In a separate bowl, beat the eggs and add the sugar, almond milk, melted coconut oil, and vanilla extract. Mix until combined.
4. Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined.
5. Gently fold in the blueberries and lemon zest if using.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These gluten-free blueberry muffins are the epitome of holiday indulgence without compromising on dietary needs. Their soft texture and rich flavor make them a go-to recipe for those seeking a gluten-free option during festive gatherings. The addition of lemon zest brings a refreshing twist, while the blueberries provide a naturally sweet burst in every bite. Enjoy them fresh out of the oven or as a make-ahead treat for a busy holiday morning.

Gluten-Free Blueberry Cheesecake Recipes

This gluten-free blueberry cheesecake is the perfect dessert to impress your guests during the holiday season. The creamy, rich filling paired with a sweet and slightly tangy blueberry topping makes for an unforgettable treat. With a gluten-free crust made from almond flour and a luscious cream cheese filling, this cheesecake is both decadent and gluten-free.

Ingredients:

• 1½ cups almond flour
• 2 tablespoons coconut flour
• 2 tablespoons melted butter or coconut oil
• 2 tablespoons maple syrup or honey
• ¼ teaspoon salt

For the filling:

• 16 oz cream cheese, softened
• ½ cup sour cream
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• ½ cup heavy cream

For the blueberry topping:

• 1½ cups fresh blueberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• ½ teaspoon cornstarch

Instructions:

1. Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
2. For the crust: Combine almond flour, coconut flour, melted butter, maple syrup, and salt in a bowl. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes until lightly golden. Remove from the oven and set aside.
3. For the filling: Beat the softened cream cheese until smooth and creamy. Add sour cream, powdered sugar, and vanilla extract, and mix until combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream until smooth.
5. Pour the filling over the prepared crust and bake for 55-60 minutes, or until the center is just set.
6. For the topping: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring occasionally until the berries break down and the sauce thickens. Let it cool.
7. Once the cheesecake has cooled completely, spread the blueberry topping over the surface. Refrigerate for at least 4 hours before serving.

This gluten-free blueberry cheesecake is a showstopper that combines creamy, velvety filling with the perfect balance of sweet and tart blueberry topping. The almond flour crust offers a wonderful nutty flavor and satisfying texture, making it an excellent gluten-free alternative to traditional cheesecake crusts. It’s an ideal dessert for any holiday celebration, offering a taste of indulgence without any guilt. Prepare it in advance to allow the flavors to develop, and watch your guests rave about it!

Gluten-Free Blueberry Pancake Recipes

These gluten-free blueberry pancakes are a delicious and festive way to start your holiday morning. They are soft, fluffy, and packed with juicy blueberries, making them the perfect breakfast treat. Whether you’re serving them for Christmas morning or a special brunch, these pancakes are sure to become a favorite. They are easy to make and can be topped with syrup, whipped cream, or even a dusting of powdered sugar.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• 1 cup almond milk (or any milk of your choice)
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen)
• Optional toppings: maple syrup, whipped cream, powdered sugar

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the egg, almond milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined (the batter will be slightly lumpy).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Sprinkle a few blueberries onto the batter before flipping.
6. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve with your favorite toppings, such as maple syrup, whipped cream, or powdered sugar.

These gluten-free blueberry pancakes are a delightful breakfast option for any holiday gathering. Their soft, fluffy texture and the burst of sweetness from the blueberries make them a hit with both kids and adults. You can easily customize them by adding nuts, spices, or other berries to suit your preferences. Whether you’re serving them with a drizzle of syrup or a dollop of whipped cream, these pancakes are sure to make your holiday mornings extra special.

Gluten-Free Blueberry Coffee Cake Recipes

This gluten-free blueberry coffee cake is the ideal treat for your holiday gatherings, combining the sweetness of blueberries with a crumbly, buttery cake that’s perfect for any time of day. With its rich, cinnamon-infused crumb topping and moist texture, it’s the kind of dessert that pairs wonderfully with a hot cup of coffee or tea. It’s a great option for those who need a gluten-free recipe but don’t want to sacrifice flavor or texture.

Ingredients: For the cake:

• 1¾ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1½ cups fresh blueberries

For the crumb topping:

• ¾ cup gluten-free all-purpose flour
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, melted
• ¼ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the softened butter and sugar together until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared pan and smooth the top.
7. For the topping: In a small bowl, combine the gluten-free flour, brown sugar, cinnamon, and melted butter. Stir in the chopped nuts if using.
8. Sprinkle the crumb topping evenly over the cake batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free blueberry coffee cake is perfect for a holiday breakfast or dessert. The combination of a soft, moist cake with a crunchy, cinnamon-sugar topping makes every bite a treat. The blueberries burst with flavor, and the addition of sour cream ensures a tender, melt-in-your-mouth texture. Whether served at a brunch gathering or as a sweet snack throughout the day, this coffee cake will become a beloved gluten-free holiday recipe.

Gluten-Free Blueberry Jam Recipes

Homemade gluten-free blueberry jam is a delightful treat that adds a touch of sweetness to your holiday mornings. This simple recipe lets the natural flavor of fresh blueberries shine, and it’s perfect for spreading on gluten-free toast, pancakes, or muffins. It’s also a great gift idea for the holidays, as you can make batches ahead of time and share the love with friends and family.

Ingredients:

• 4 cups fresh blueberries
• 2 tablespoons lemon juice
• 1½ cups sugar
• ¼ cup water
• 2 teaspoons pectin (optional, for thicker jam)
• 1 tablespoon unsalted butter (optional, to reduce foam)

Instructions:

1. In a large saucepan, combine the blueberries, lemon juice, sugar, and water.
2. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar. Once the mixture begins to simmer, reduce the heat and continue to cook for about 10-15 minutes, mashing the berries with a spoon as they soften.
3. If using, stir in the pectin and continue cooking for an additional 5 minutes until the jam thickens.
4. Skim off any foam that forms with a spoon, and stir in the butter to help reduce the foam.
5. Test the jam for consistency by placing a small spoonful on a cold plate. Let it cool for a minute and then run your finger through it—if it wrinkles, it’s ready. If it’s still runny, continue cooking for a few more minutes.
6. Once the jam has reached your desired consistency, remove it from the heat.
7. Pour the jam into sterilized jars and seal them. Let the jars cool to room temperature before storing them in the refrigerator.

This gluten-free blueberry jam is a simple and versatile recipe that enhances your holiday treats. The natural sweetness of the blueberries shines through, and the addition of lemon juice adds a refreshing tartness. Whether you spread it on a slice of gluten-free bread, stir it into yogurt, or use it as a filling for baked goods, this jam is a perfect way to celebrate the flavors of the season. The jam also makes a thoughtful and homemade gift for friends and family.

Gluten-Free Blueberry Pie Recipes

This gluten-free blueberry pie is a classic holiday dessert that features a perfectly flaky, buttery crust filled with sweet, juicy blueberries. The combination of fresh fruit and a simple filling makes this pie a crowd-pleaser for any holiday celebration. It’s a great dessert for anyone who needs a gluten-free option but still wants to enjoy a traditional pie during the festive season.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup unsalted butter, chilled and cut into cubes
• ¼ cup cold water (more as needed)

For the filling:

• 4 cups fresh blueberries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie pan.
2. For the crust: In a large bowl, combine the gluten-free flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, until the dough begins to come together.
3. Roll the dough into a ball and divide it in half. Roll out one half of the dough on a floured surface to fit the bottom of the pie pan. Place it in the pan and trim any excess dough.
4. For the filling: In a medium bowl, toss the blueberries with sugar, cornstarch, lemon juice, cinnamon, and salt.
5. Pour the blueberry mixture into the pie crust and dot with butter pieces.
6. Roll out the second half of the dough and place it over the blueberries. Trim any excess dough and crimp the edges to seal the pie. Cut a few slits in the top to allow steam to escape.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for at least 2 hours before serving to allow the filling to set.

This gluten-free blueberry pie is a timeless dessert that’s sure to be a hit at any holiday gathering. The buttery, flaky crust paired with the sweet, tangy blueberry filling makes every bite a delicious celebration of the season. It’s an easy-to-follow recipe that delivers on flavor and texture, ensuring that everyone can enjoy a slice of this classic dessert, no matter their dietary needs. This pie will undoubtedly be a favorite on your holiday dessert table.

Gluten-Free Blueberry Muffin Recipes

These gluten-free blueberry muffins are a perfect holiday breakfast or snack. Soft, fluffy, and bursting with fresh blueberries, they are ideal for starting the day on a sweet note. The simple ingredients and easy method make them a favorite for holiday mornings or as a gift for loved ones. Whether you’re hosting a brunch or enjoying a quiet moment, these muffins will be a hit.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup sugar
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or dairy-free alternative)
• 1½ cups fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In a separate bowl, beat the eggs and mix in the melted butter, vanilla extract, and buttermilk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These gluten-free blueberry muffins are light, moist, and full of flavor. The fresh blueberries provide bursts of sweetness, while the cinnamon adds a warm, comforting note. Perfect for any holiday gathering, they also freeze well, so you can enjoy them for weeks to come. Whether served fresh out of the oven or as part of a holiday spread, these muffins are guaranteed to be a favorite.

Gluten-Free Blueberry Crumble Recipes

This gluten-free blueberry crumble combines the natural sweetness of blueberries with a crumbly, buttery topping for a dessert that’s both comforting and delicious. Perfect for a holiday dessert or even a cozy winter treat, this crumble is quick to prepare and sure to please gluten-free and non-gluten-free eaters alike. The texture is divine, with juicy blueberries beneath a crisp, golden topping that’s sure to become a favorite.

Ingredients: For the filling:

• 4 cups fresh blueberries
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon juice
• ¼ teaspoon cinnamon
• ¼ teaspoon salt

For the crumble topping:

• 1 cup gluten-free rolled oats
• ¾ cup gluten-free all-purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, cold and cut into cubes
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Pour the mixture into the prepared baking dish.
3. For the crumble topping: In a separate bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the blueberry filling.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
6. Allow to cool for 10 minutes before serving.

This gluten-free blueberry crumble is the perfect dessert for any holiday occasion. The juicy blueberries are complemented by the sweet, cinnamon-infused crumble topping, creating a deliciously warm and comforting dish. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This simple yet decadent dessert will quickly become a holiday tradition in your home.

Gluten-Free Blueberry Pancake Recipes

These gluten-free blueberry pancakes are a must-try for your next holiday brunch. They are light, fluffy, and packed with fresh blueberries, making them a delightful way to start any morning. The recipe is simple, yet the results are nothing short of delicious. Whether you’re making them for your family or guests, these pancakes will leave everyone smiling.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 ¼ cups milk (dairy or dairy-free)
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In a separate bowl, beat the eggs and mix in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the blueberries.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. Pour ¼ cup of the batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
8. Serve warm with maple syrup or your favorite toppings.

These gluten-free blueberry pancakes are the epitome of comfort food, making them an ideal choice for any holiday breakfast or brunch. The blueberries add a burst of flavor in every bite, and the fluffy texture ensures they melt in your mouth. Whether topped with syrup, whipped cream, or fresh fruit, these pancakes are a festive and delicious way to start your day.

Gluten-Free Blueberry Lemon Loaf Recipes

This gluten-free blueberry lemon loaf is a perfect balance of sweet and tangy flavors, making it an ideal holiday treat. The addition of fresh blueberries gives it a burst of flavor, while the lemon provides a refreshing citrus note. This loaf is moist, tender, and incredibly easy to make. It’s the perfect snack or dessert for any holiday gathering and pairs wonderfully with a cup of tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon lemon zest
• 1 ¼ cups sugar
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup buttermilk (or dairy-free milk alternative)
• 1 ½ cups fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, beat the eggs and add the sugar, melted butter, vanilla extract, lemon juice, and buttermilk. Mix well.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free blueberry lemon loaf is a delightful combination of sweet and tart flavors that will brighten up any holiday table. The lemon zest and juice infuse the loaf with a refreshing citrus aroma, while the blueberries provide juicy bursts of sweetness. Perfect for breakfast, dessert, or as a snack, this loaf is a guaranteed crowd-pleaser during the holiday season.

Gluten-Free Blueberry Crisp Recipes

This gluten-free blueberry crisp is a comforting and simple dessert that showcases the natural sweetness of fresh blueberries. Topped with a buttery, crunchy oat topping, this dessert is perfect for a cozy holiday evening. It’s easy to prepare and can be served warm with a scoop of vanilla ice cream for an extra indulgent treat. The balance of juicy blueberries and crispy topping makes this dessert a must-try for the holiday season.

Ingredients: For the filling:

• 4 cups fresh blueberries
• ¼ cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ¼ teaspoon cinnamon

For the topping:

• 1 cup gluten-free rolled oats
• ½ cup gluten-free all-purpose flour
• ¼ cup brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cut into cubes

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Pour the mixture into the prepared baking dish.
3. For the topping: In a separate bowl, mix the oats, gluten-free flour, brown sugar, cinnamon, and salt.
4. Add the cold butter to the oat mixture and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the blueberry filling.
6. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling.
7. Let it cool slightly before serving.

This gluten-free blueberry crisp is the perfect way to enjoy the flavors of fresh blueberries in a holiday dessert. The combination of sweet, juicy blueberries and the crunchy, buttery oat topping creates a comforting and irresistible treat. Serve it warm with a scoop of vanilla ice cream for a decadent dessert that will be a hit at any holiday gathering.

Gluten-Free Blueberry Cheesecake Bars

These gluten-free blueberry cheesecake bars are an indulgent, rich dessert that will steal the show at any holiday gathering. With a creamy cheesecake filling and a sweet blueberry topping, these bars have everything you could want in a dessert. The gluten-free crust adds a perfect crunch, and the fruity blueberry topping balances the richness of the cheesecake. Easy to make and serve, these bars are an excellent holiday treat.

Ingredients: For the crust:

• 1 ½ cups gluten-free graham cracker crumbs
• ¼ cup sugar
• ½ teaspoon cinnamon
• ½ cup unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the topping:

• 1 ½ cups fresh blueberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a separate bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until well combined. Stir in the sour cream.
4. Pour the cheesecake filling over the crust and smooth the top.
5. Bake for 30-35 minutes, or until the center is set and slightly firm to the touch.
6. While the cheesecake is cooling, make the topping. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes. Let cool.
7. Once the cheesecake has cooled, spread the blueberry topping evenly over the bars.
8. Refrigerate for at least 2 hours before slicing and serving.

These gluten-free blueberry cheesecake bars are an elegant yet easy dessert that will impress your guests at any holiday celebration. The creamy filling combined with the sweet blueberry topping is a winning combination, and the gluten-free crust adds a satisfying crunch. Serve chilled for a refreshing and indulgent dessert that is sure to become a holiday favorite.

Gluten-Free Blueberry Scones Recipes

These gluten-free blueberry scones are a delightful addition to any holiday brunch or afternoon tea. With a light, flaky texture and bursting with juicy blueberries, these scones are a perfect balance of sweetness and fluffiness. The dough is simple to make, and the addition of a lemon glaze elevates the scones, adding a refreshing citrus flavor that pairs wonderfully with the blueberries. Enjoy them with a cup of tea or coffee, and they’re sure to be a crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, cold and cut into cubes
• 1 cup fresh blueberries
• 2 large eggs
• ½ cup milk (dairy or dairy-free)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (optional)

For the glaze:

• ½ cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon milk (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
3. Add the cold butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the blueberries.
5. In a separate bowl, whisk together the eggs, milk, vanilla extract, and lemon zest (if using).
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and gently pat it into a round disk about 1-inch thick. Cut into 8 wedges.
8. Place the wedges on the prepared baking sheet and bake for 18-22 minutes, or until golden brown.
9. While the scones are cooling, make the glaze by whisking together the powdered sugar, lemon juice, and milk (if needed) to reach your desired consistency.
10. Drizzle the glaze over the cooled scones.

These gluten-free blueberry scones are a wonderful holiday treat, offering a delightful combination of flaky texture and sweet, tangy blueberries. The lemon glaze adds a zesty finish, making them the perfect balance of flavors. Serve them as part of a holiday breakfast or as a light dessert, and watch them disappear quickly!

Gluten-Free Blueberry Pie Recipes

A classic dessert made gluten-free, this blueberry pie is filled with sweet, tart blueberries in a flaky crust. It’s perfect for any holiday or special occasion. With its rich, berry-filled filling and a beautifully golden, crisp crust, this pie is sure to be the centerpiece of your dessert table. The combination of fresh blueberries and a touch of lemon zest creates a refreshing flavor that will have everyone asking for a second slice.

Ingredients: For the crust:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon sugar
• ¼ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 egg, beaten
• 3-4 tablespoons ice water

For the filling:

• 4 cups fresh blueberries
• ¾ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon cinnamon
• 1 tablespoon butter (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. For the crust: In a large bowl, combine the gluten-free flour, sugar, and salt. Add the cold butter and cut it into the flour mixture until it forms coarse crumbs. Add the egg and ice water, mixing until the dough comes together.
3. Divide the dough into two equal portions. Roll out one portion to fit a 9-inch pie dish and place it in the dish. Refrigerate while you prepare the filling.
4. For the filling: In a bowl, mix the blueberries, sugar, cornstarch, lemon zest, lemon juice, and cinnamon. Pour the mixture into the prepared pie crust. Dot the filling with small pieces of butter.
5. Roll out the second portion of dough and place it over the filling. Trim and crimp the edges of the pie. Cut a few slits in the top to allow steam to escape.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
7. Allow the pie to cool for at least 2 hours before slicing and serving.

This gluten-free blueberry pie is a true crowd-pleaser with its deliciously sweet filling and flaky crust. The fresh blueberries shine through in every bite, and the lemon zest adds a refreshing twist. Whether for a holiday dinner or a special family gathering, this pie will surely be a favorite.

Gluten-Free Blueberry Smoothie Recipes

This gluten-free blueberry smoothie is the perfect way to start the day or refresh yourself during the holidays. Packed with fresh blueberries, yogurt, and a touch of honey, it’s a healthy and delicious way to enjoy the flavors of blueberries. This smoothie is rich in antioxidants and nutrients, making it a perfect choice for a quick breakfast or a healthy snack throughout the day.

Ingredients:

• 1 cup fresh blueberries
• ½ cup Greek yogurt (dairy or dairy-free)
• ½ cup almond milk (or your preferred milk)
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon vanilla extract
• ½ cup ice (optional)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy, adding more milk if needed to reach your desired consistency.
3. Taste and adjust sweetness by adding more honey or maple syrup if necessary.
4. Pour into glasses and serve immediately.

This gluten-free blueberry smoothie is the perfect refreshing drink to enjoy any time of the day. It’s packed with nutrients, easy to make, and customizable to suit your taste. A healthy, delicious, and quick option for a holiday breakfast or a light snack, this smoothie is sure to become a staple in your recipe collection.

Note: More recipes are coming soon!