25+ Irresistible Sunday Gluten-Free Blueberry Recipes for a Cozy day

Sundays are a day for slowing down, savoring delicious food, and spending quality time with loved ones.

What better way to make the most of this day than with dishes that are both healthy and mouthwatering?

If you’re looking for a way to elevate your Sunday meals, incorporating gluten-free blueberries into your recipes is a perfect choice.

Not only do these small blue fruits add vibrant color and a burst of natural sweetness, but they also provide essential nutrients, antioxidants, and a touch of elegance to any dish.

Whether you’re starting the day with a hearty breakfast, having a refreshing brunch, or ending it with a comforting dessert, the combination of gluten-free ingredients and blueberries can transform your meal into a gourmet experience.

In this post, we’re bringing you over 25 gluten-free blueberry recipes that will make your Sundays delicious and memorable.

From breakfast classics like scones and pancakes to midday smoothie bowls and healthy desserts, this collection will inspire your next Sunday feast.

25+ Irresistible Sunday Gluten-Free Blueberry Recipes for a Cozy day

Your Sunday deserves meals that are not only nourishing but also enjoyable.

With over 25 gluten-free blueberry recipes at your fingertips, you can create everything from a hearty breakfast to a satisfying dessert that will bring smiles to your table.

Blueberries are not only versatile and flavorful but are also packed with vitamins, fiber, and antioxidants, making them the ideal ingredient to pair with gluten-free recipes.

Take the time this Sunday to try one (or several) of these recipes.

Whether you opt for a warm, comforting blueberry scone, a fresh smoothie bowl, or a sweet, crisp-topped dessert, you’re sure to enjoy the harmonious blend of flavors and textures.

Make this Sunday a special one filled with delicious meals that leave everyone satisfied and grateful for the moments shared.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and packed with juicy blueberries. They are perfect for a Sunday brunch or as a delightful afternoon snack. The blend of gluten-free flour ensures they are suitable for those with dietary restrictions while still delivering a classic muffin texture and flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or non-dairy alternative)
• ½ cup melted coconut oil or unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the buttermilk, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Fold in the blueberries, ensuring they are evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins are a comforting, moist treat that balances the natural sweetness of the blueberries with a tender crumb. Enjoy them fresh or store them in an airtight container for up to three days. They’re perfect for a leisurely Sunday morning with a cup of coffee or tea.

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are thick, fluffy, and loaded with fresh blueberries. Ideal for a leisurely Sunday breakfast, they offer the right mix of sweetness and a light texture to brighten your day.

Ingredients:

• 1 cup gluten-free all-purpose flour blend
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk (or a non-dairy alternative)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil or unsalted butter
• 1 cup fresh or frozen blueberries

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the buttermilk, eggs, vanilla extract, and melted oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are fine.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
6. Pour ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface, and the edges look set (about 2-3 minutes).
7. Flip and cook for another 2-3 minutes or until golden brown.
8. Repeat with the remaining batter and serve immediately with maple syrup or your favorite toppings.

These pancakes are a comforting Sunday brunch staple. The blueberries add bursts of flavor and juiciness, while the gluten-free flour ensures everyone can enjoy them. They are even better with a pat of butter or a drizzle of honey for an extra touch of indulgence.

Gluten-Free Blueberry Crisp

A warm and comforting dessert perfect for a Sunday evening, this gluten-free blueberry crisp features sweet blueberries topped with a crunchy, buttery oat mixture. Served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a crowd-pleasing treat.

Ingredients:

• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon juice
• 1 tbsp lemon zest

For the topping:

• 1 cup gluten-free rolled oats
• ½ cup gluten-free all-purpose flour blend
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ cup cold unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
2. In a mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Pour the mixture into the prepared baking dish.
3. In a separate bowl, combine the rolled oats, gluten-free flour, brown sugar, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the blueberry filling.
5. Bake for 30-35 minutes or until the top is golden brown and the filling is bubbling around the edges.
6. Allow to cool for a few minutes before serving.

This crisp is perfect for a sweet end to a relaxing Sunday dinner. The balance of the tart blueberries and the sweet, crunchy topping makes it irresistible. The texture of the topping, when paired with warm blueberries, offers a delightful contrast. Top it with ice cream for a decadent treat.

Gluten-Free Blueberry Scones

These gluten-free blueberry scones are tender, flaky, and filled with plump blueberries, making them a perfect addition to any Sunday brunch. With a touch of sweetness and a light lemon glaze, they pair wonderfully with a hot cup of tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• ½ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 1 cup fresh or frozen blueberries
• ½ cup buttermilk (or a non-dairy alternative)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest

For the glaze:

• ½ cup powdered sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your hands to cut it in until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries, ensuring they are well-distributed without crushing them.
5. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lemon zest.
6. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overwork the dough.
7. Turn the dough out onto a floured surface and shape it into an 8-inch disk. Cut the disk into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
9. Mix the glaze ingredients until smooth and drizzle over the cooled scones.

These scones are perfect for Sunday mornings, bringing a cozy feel to your breakfast spread. Their light and flaky texture with bursts of blueberry flavor and a touch of lemony sweetness makes them irresistible. Serve warm for the best experience.

Gluten-Free Blueberry Yogurt Parfait

This gluten-free blueberry yogurt parfait is a simple, nutritious, and visually appealing option for a Sunday breakfast or snack. Layers of creamy yogurt, fresh blueberries, and a crunchy granola topping create a satisfying and delicious treat.

Ingredients:

• 1 cup plain or vanilla Greek yogurt (or a non-dairy alternative)
• ½ cup fresh blueberries
• ¼ cup gluten-free granola
• 2 tbsp honey or maple syrup
• 1 tbsp chia seeds (optional)
• 1 tsp vanilla extract (if using plain yogurt)

Instructions:

1. If using plain yogurt, stir in the vanilla extract for extra flavor.
2. In a glass or jar, add a layer of yogurt at the bottom.
3. Add a layer of blueberries on top of the yogurt.
4. Sprinkle a layer of granola over the blueberries and drizzle with honey or maple syrup.
5. Add a second layer of yogurt, followed by more blueberries and granola.
6. Top with a sprinkle of chia seeds for added texture and nutrition if desired.
7. Repeat the layering process until you reach the top of the glass.

This parfait is a refreshing and wholesome breakfast option that’s quick and easy to prepare. It’s loaded with antioxidants from the blueberries, protein from the yogurt, and fiber from the granola. Enjoy this light, satisfying treat on a lazy Sunday morning or as a snack throughout the day.

Gluten-Free Blueberry Smoothie Bowl

This gluten-free blueberry smoothie bowl is a nutritious and vibrant breakfast option that’s perfect for a Sunday when you want something quick yet filling. Packed with blueberries, bananas, and topped with healthy extras, it’s a great way to start the day.

Ingredients:

• 1 cup frozen blueberries
• 1 ripe banana, frozen
• ½ cup unsweetened almond milk (or any non-dairy milk)
• ½ cup Greek yogurt or plant-based yogurt
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp chia seeds or flaxseeds

For the toppings:

• ¼ cup granola
• 2 tbsp shredded coconut
• 1 tbsp chopped almonds
• Fresh blueberries and banana slices

Instructions:

1. In a blender, combine the frozen blueberries, frozen banana, almond milk, Greek yogurt, and honey (if using). Blend until smooth and creamy.
2. Pour the smoothie into a bowl and use the back of a spoon to spread it evenly.
3. Decorate the top with granola, shredded coconut, chopped almonds, and additional blueberries and banana slices.
4. Sprinkle chia seeds or flaxseeds on top for extra nutrition.

This smoothie bowl is a perfect balance of flavors and textures. It’s thick, creamy, and bursting with the sweet taste of blueberries. The toppings add crunch, sweetness, and a bit of healthy fat, making it a complete and satisfying Sunday breakfast option.

Gluten-Free Blueberry Oat Bars

These gluten-free blueberry oat bars are hearty, delicious, and perfect for a Sunday snack or breakfast on the go. With a chewy oat base, a sweet blueberry filling, and a crumbly topping, these bars are full of flavor and texture that everyone will love.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 ½ cups gluten-free all-purpose flour blend
• ½ cup brown sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix the rolled oats, gluten-free flour, brown sugar, baking powder, and salt.
3. Add the cold butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping.
4. In a separate bowl, whisk the egg and vanilla extract, then add to the oat mixture. Stir until combined and form a dough.
5. Press the dough evenly into the bottom of the prepared baking dish.
6. In a small saucepan over medium heat, combine the blueberries, honey, lemon juice, and lemon zest. Cook for about 5 minutes or until the mixture thickens slightly.
7. Spread the blueberry filling over the base and sprinkle the reserved oat mixture evenly on top.
8. Bake for 25-30 minutes or until the topping is golden brown.
9. Let cool completely before slicing into bars.

These blueberry oat bars are versatile and can be enjoyed at any time of day. They’re naturally sweetened and packed with whole grains, making them an ideal choice for a satisfying and nutritious Sunday treat.

Gluten-Free Blueberry Pancake Muffins

Combine the comforting texture of pancakes with the convenience of muffins in these gluten-free blueberry pancake muffins. Perfect for busy Sunday mornings when you want something a bit different, they’re easy to make and full of flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup milk (or non-dairy alternative)
• ½ cup melted coconut oil or unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Maple syrup for serving (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the milk, melted coconut oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the blueberries until evenly distributed.
6. Divide the batter among the muffin cups, filling each about ¾ full.
7. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Serve with a drizzle of maple syrup for added sweetness.

These pancake muffins offer a delightful twist on traditional pancakes, perfect for lazy Sunday mornings. They’re light, fluffy, and packed with blueberries, making each bite a burst of fruit flavor. Enjoy them warm or at room temperature for an effortless brunch option.

Gluten-Free Blueberry Cheesecake Bites

These gluten-free blueberry cheesecake bites are the perfect sweet treat to enjoy on a Sunday. With a smooth, creamy filling and a slightly tangy blueberry topping, these mini desserts are both indulgent and satisfying.

Ingredients:

• 1 ½ cups gluten-free graham cracker crumbs
• ¼ cup melted unsalted butter
• 2 tbsp sugar
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 egg
• 1 cup fresh or frozen blueberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press a spoonful of the mixture into the bottom of each muffin cup to create a crust.
3. In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and egg, beating until well combined.
4. Spoon the cream cheese mixture over the crusts, filling each cup about ¾ full.
5. Bake for 15-18 minutes or until the centers are set. Let cool in the pan for 5 minutes before transferring to a wire rack.
6. In a small saucepan, combine the blueberries, honey, and lemon juice. Cook over medium heat for 5-7 minutes or until the mixture thickens.
7. Spoon the blueberry topping over each cheesecake bite before serving.

These cheesecake bites are a rich, satisfying dessert that’s perfect for sharing on a Sunday. The crunchy graham cracker base, creamy filling, and sweet blueberry topping make them an irresistible treat for anyone. Enjoy them chilled for the best flavor.

Gluten-Free Blueberry French Toast Casserole

This gluten-free blueberry French toast casserole is a delightful twist on a classic brunch dish. Perfect for lazy Sunday mornings, it’s made with layers of soft, custard-soaked bread and a sweet blueberry topping, making it an easy and delicious breakfast option for the whole family.

Ingredients:

• 1 loaf gluten-free bread, cubed (day-old bread works best)
• 3 large eggs
• 1 ½ cups milk (or non-dairy alternative)
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 cup fresh or frozen blueberries
• 2 tbsp butter, cubed
• 1 tbsp powdered sugar (optional, for dusting)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon.
3. Add the bread cubes to the egg mixture and gently stir to coat. Let it sit for 10-15 minutes so the bread absorbs the liquid.
4. Transfer half of the bread mixture into the prepared baking dish. Sprinkle half of the blueberries over the top and add a few cubed butter pieces.
5. Add the remaining bread mixture and top with the rest of the blueberries and butter.
6. Bake for 35-40 minutes or until the top is golden brown and the center is set.
7. Let cool for a few minutes before serving and dust with powdered sugar if desired.

This casserole is the ideal Sunday brunch centerpiece. It offers the perfect blend of warm, custardy bread with sweet blueberry bursts and a hint of cinnamon. Serve with a drizzle of maple syrup for extra indulgence and enjoy a cozy start to your day.

Gluten-Free Blueberry Banana Muffins

These gluten-free blueberry banana muffins are a delightful way to use up ripe bananas and enjoy a healthy snack or breakfast. Moist, fluffy, and naturally sweetened, these muffins are perfect for Sunday mornings or as an afternoon pick-me-up.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free all-purpose flour blend
• ½ cup almond flour
• ½ cup coconut sugar or brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 egg
• 1/3 cup melted coconut oil or unsalted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, egg, melted coconut oil, and vanilla extract until smooth.
3. In another bowl, combine the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
4. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These muffins are the perfect blend of sweet and tangy, with a moist texture that’s perfect for a leisurely Sunday breakfast or snack. The combination of banana and blueberries adds natural sweetness and rich flavor that’s sure to satisfy.

Gluten-Free Blueberry Chia Pudding

This gluten-free blueberry chia pudding is a simple, healthy, and satisfying breakfast or snack for any Sunday. Packed with antioxidants and omega-3 fatty acids, it’s a great way to start the day with energy and flavor.

Ingredients:

• 1 cup unsweetened almond milk (or any non-dairy milk)
• 3 tbsp chia seeds
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tbsp shredded coconut (optional)
• 1 tbsp chopped almonds (optional)

Instructions:

1. In a bowl or jar, combine the almond milk, chia seeds, maple syrup, and vanilla extract. Stir well and let sit for 10-15 minutes, stirring occasionally to prevent clumps.
2. Once the mixture has thickened to a pudding-like consistency, divide it into serving bowls or jars.
3. Top with fresh blueberries, shredded coconut, and chopped almonds for added texture and flavor.
4. Serve immediately or refrigerate for up to 2 days.

This chia pudding is refreshing, easy to prepare, and packed with nutrients that will keep you satisfied throughout the morning. The sweetness of the blueberries and the creamy chia base make it a perfect Sunday breakfast option for those looking for a healthier start to their day.

Gluten-Free Blueberry Scones

These gluten-free blueberry scones are perfect for a Sunday morning tea or brunch. Light and flaky with juicy bursts of blueberries, they are simple to make and perfect when paired with a cup of tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk (or non-dairy alternative)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• 1 egg yolk (for brushing)
• 1 tbsp coarse sugar (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour into the flour mixture and stir until combined.
5. Gently fold in the blueberries, being careful not to overmix to prevent the scones from becoming dense.
6. Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Use a sharp knife or pizza cutter to slice into 8 wedges.
7. Place the wedges on the prepared baking sheet, brushing the tops with the egg yolk and sprinkling with coarse sugar if desired.
8. Bake for 18-20 minutes or until the scones are golden brown and firm to the touch.
9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These scones are perfect for a leisurely Sunday breakfast. The balance of tender, flaky texture and the sweet-tart flavor of blueberries makes them irresistible. Enjoy warm or at room temperature for a delightful treat.

Gluten-Free Blueberry Smoothie Bowl

This gluten-free blueberry smoothie bowl is an easy, nutritious, and visually appealing way to start your Sunday. Packed with antioxidants, protein, and healthy fats, it’s a refreshing breakfast or snack option.

Ingredients:

• 1 ½ cups frozen blueberries
• 1 banana, sliced
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1 tbsp almond butter or peanut butter
• 1 tbsp chia seeds
• 1 tbsp honey or maple syrup (optional)
• Toppings: fresh blueberries, granola, shredded coconut, chia seeds, and sliced banana

Instructions:

1. In a blender, combine the frozen blueberries, banana, almond milk, almond butter, and honey (if using). Blend until smooth and creamy.
2. Pour the smoothie into a bowl and use a spoon to spread it out evenly.
3. Top with fresh blueberries, granola, shredded coconut, chia seeds, and slices of banana as desired.
4. Serve immediately and enjoy with a spoon.

This smoothie bowl is the perfect way to start a Sunday morning with a burst of energy. It’s customizable, so you can add your favorite toppings and make it your own. Packed with blueberries and healthy fats, it’s a satisfying, nutrient-rich breakfast.

Gluten-Free Blueberry Crisp

This gluten-free blueberry crisp is a warm, comforting dessert that’s perfect for a cozy Sunday afternoon. With a sweet blueberry filling and a crispy oat topping, it’s simple to make and bursting with flavor.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch or arrowroot powder
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup gluten-free rolled oats
• 1/3 cup gluten-free all-purpose flour blend
• 1/3 cup brown sugar or coconut sugar
• 1/4 tsp cinnamon
• 1/4 cup unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, toss the blueberries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Transfer to the prepared baking dish.
3. In a separate bowl, mix the oats, gluten-free flour, brown sugar, and cinnamon. Add the cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
4. Sprinkle the oat mixture evenly over the blueberries.
5. Bake for 25-30 minutes or until the topping is golden brown and the blueberries are bubbling.
6. Let cool for 10 minutes before serving.

This blueberry crisp is perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the ideal dessert to wrap up a relaxing Sunday and make the day feel special. The sweet, tangy blueberries paired with the crunchy oat topping create a flavor combination that’s hard to resist.

Note: More recipes​ are coming soon!