25+ Irresistible Gluten-Free Blackberry Dessert Recipes You’ll Love

If you’re someone who loves indulging in sweet treats but also needs to avoid gluten, you’re in for a real treat!

Blackberries, with their sweet-tart flavor and vibrant color, are a versatile fruit that pairs perfectly in a variety of gluten-free desserts.

Whether you’re craving something rich and indulgent, light and refreshing, or fruity and wholesome, there’s a blackberry dessert for every palate.

In this blog, we’ve gathered 25+ irresistible gluten-free blackberry dessert recipes to help you make the most of this delicious berry.

From cakes, crumbles, and tarts to refreshing sorbets and parfaits, these recipes are not only gluten-free but also packed with flavor.

Whether you’re baking for a special occasion or just treating yourself, these recipes are guaranteed to impress your family and friends.

25+ Irresistible Gluten-Free Blackberry Dessert Recipes You’ll Love

With these 25+ gluten-free blackberry dessert recipes, you’ll never run out of creative ways to enjoy this sweet, juicy berry.

From simple no-bake options to decadent bakes, the possibilities are endless.

Each of these recipes has been carefully crafted to ensure they’re as delicious as they are gluten-free, so you can enjoy your favorite desserts without any worries.

Whether you’re baking for yourself, your family, or a special occasion, these blackberry desserts are sure to bring joy and satisfy your sweet tooth.

So, grab some fresh blackberries and start baking—your perfect dessert is just a few steps away!

Gluten-Free Blackberry Crumble

A comforting and easy-to-make dessert that combines sweet, juicy blackberries with a crispy, golden topping.

This gluten-free blackberry crumble is a perfect way to enjoy the fruit in season, offering a balance of sweetness and tartness with a crumbly, buttery finish.

It’s an ideal dessert for any occasion, from casual family meals to special gatherings.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
2. In a bowl, combine blackberries, sugar, lemon juice, cinnamon, and salt. Toss gently to coat the fruit and spread it evenly in the prepared baking dish.
3. In another bowl, mix the oats, almond flour, coconut flour, and brown sugar.
4. Add the cubed butter and vanilla extract to the dry ingredients, and use a pastry cutter or your hands to blend everything until it forms a crumbly texture.
5. Evenly sprinkle the crumble topping over the blackberries.
6. Bake for 35-40 minutes or until the topping is golden brown and the fruit is bubbling.
7. Let the crumble cool for about 10 minutes before serving.

This gluten-free blackberry crumble is the epitome of simple, homey comfort.

The crunchy, buttery topping pairs beautifully with the sweet-tart blackberries, creating a satisfying and indulgent dessert that doesn’t skimp on flavor.

You can serve it on its own or with a scoop of vanilla ice cream for an extra special treat.

This dessert is sure to impress guests and is easy enough for a weekday indulgence.

Gluten-Free Blackberry Cheesecake Bars

These no-bake gluten-free blackberry cheesecake bars are a perfect balance of creamy, tangy cheesecake and fresh, vibrant fruit.

The blackberry topping adds a burst of sweetness, while the almond flour crust keeps the dessert light yet indulgent.

These bars are ideal for those who want a gluten-free, dairy-rich treat that’s both easy to make and visually stunning.

Ingredients: For the crust:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 cup melted butter or coconut oil
• 2 tbsp honey
• 1/4 tsp vanilla extract

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup heavy cream

For the blackberry topping:

• 1 1/2 cups fresh blackberries
• 2 tbsp honey
• 1 tbsp lemon juice

Instructions:

1. Prepare the crust: In a bowl, combine almond flour, coconut flour, melted butter, honey, and vanilla extract. Mix until the dough forms. Press the mixture into the bottom of an 8×8-inch pan, ensuring it’s even. Refrigerate while you prepare the filling.
2. For the filling: In a large bowl, beat the cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture.
3. Spread the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight.
4. For the topping: In a small saucepan, combine the blackberries, honey, and lemon juice over medium heat. Cook for 5-7 minutes until the berries soften and release their juices, forming a syrup. Allow the mixture to cool completely.
5. Once the cheesecake bars are set, spoon the cooled blackberry topping over the bars and spread it evenly.
6. Slice and serve chilled.

These cheesecake bars are a divine way to enjoy the sweet and tart flavor of blackberries without worrying about gluten.

The almond flour crust is buttery and rich, complementing the creamy cheesecake filling, while the blackberry topping adds a refreshing touch.

These bars are a great make-ahead dessert, allowing the flavors to meld together beautifully, and they can be easily cut into small portions for easy serving at parties or gatherings.

Gluten-Free Blackberry Sorbet

A light, refreshing, and dairy-free dessert, this gluten-free blackberry sorbet is the perfect way to enjoy blackberries during the warmer months.

With a smooth, silky texture and a burst of vibrant berry flavor, this sorbet is a simple yet luxurious treat.

Plus, it’s naturally gluten-free, making it suitable for anyone with dietary restrictions.

Ingredients:

• 4 cups fresh blackberries
• 1 cup water
• 1/2 cup sugar (adjust to taste)
• 2 tbsp fresh lemon juice

Instructions:

1. In a saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved, creating a simple syrup. Remove from heat and let it cool.
2. In a blender or food processor, combine the blackberries and cooled syrup. Blend until smooth, then strain the mixture through a fine mesh sieve to remove the seeds.
3. Stir in the lemon juice for an added zing.
4. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir with a fork every 30 minutes to break up ice crystals until the sorbet reaches a smooth, scoopable consistency (about 3-4 hours).
5. Serve chilled and enjoy!

The blackberry sorbet is an invigorating dessert, offering a sweet yet slightly tart profile that’s wonderfully refreshing.

This gluten-free treat is a great option for anyone looking for a healthier dessert that still satisfies those sweet cravings.

Whether you’re serving it on a hot day or after a heavy meal, the lightness of the sorbet is always appreciated.

It’s a great choice for those who want to cleanse their palate or enjoy a guilt-free indulgence.

Gluten-Free Blackberry Muffins

These gluten-free blackberry muffins are moist, tender, and bursting with the sweet-tart flavor of fresh blackberries.

A great option for breakfast or a snack, these muffins are full of fiber and naturally sweetened with honey, making them a healthier choice without compromising on flavor.

Their soft texture and vibrant color make them a delightful treat that everyone will love.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar (or coconut sugar)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups fresh blackberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, honey, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blackberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center 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 blackberry muffins are perfect for breakfast, lunch boxes, or a mid-afternoon snack.

The blackberries provide bursts of fresh flavor, while the almond flour keeps the muffins soft and moist.

They’re a great option for anyone looking for a gluten-free treat that doesn’t sacrifice texture or taste.

Pair them with a hot cup of tea or coffee for a delightful start to your day.

Gluten-Free Blackberry Chocolate Tart

Indulge in this decadent yet gluten-free blackberry chocolate tart that’s the perfect balance of rich chocolate and fresh, tangy blackberries.

The combination of a buttery almond crust, creamy chocolate ganache, and the sweet-tart berry topping creates a dessert that’s both sophisticated and simple to make.

This tart is a showstopper for any dinner party or special occasion.

Ingredients: For the crust:

• 1 cup almond flour
• 1/4 cup gluten-free oat flour
• 2 tbsp coconut sugar
• 1/4 cup melted butter or coconut oil
• 1/4 tsp salt

For the chocolate filling:

• 8 oz dark chocolate (70% cocoa or higher)
• 1/2 cup heavy cream
• 1/4 cup honey or maple syrup
• 1/2 tsp vanilla extract

For the blackberry topping:

• 1 1/2 cups fresh blackberries
• 1 tbsp honey (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan or pie dish.
2. In a medium bowl, combine the almond flour, oat flour, coconut sugar, and salt. Stir in the melted butter or coconut oil until the mixture resembles coarse crumbs.
3. Press the dough into the bottom and sides of the tart pan. Use the back of a spoon to pack it firmly and evenly.
4. Bake for 10-12 minutes or until the crust is golden and firm. Remove from the oven and let it cool completely.
5. For the chocolate filling: Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and glossy, then add the honey and vanilla extract. Let the filling cool slightly.
6. Pour the chocolate filling into the cooled crust and spread it evenly with a spatula. Refrigerate for at least 2 hours or until the filling is set.
7. For the topping: Gently toss the blackberries with honey (if desired). Arrange the blackberries on top of the set chocolate filling.
8. Garnish with fresh mint leaves if desired, then slice and serve chilled.

This gluten-free blackberry chocolate tart is an irresistible treat with its velvety chocolate filling, almond crust, and burst of fresh berries.

It’s a luxurious dessert that combines the richness of chocolate with the refreshing sweetness of blackberries.

Whether it’s a special occasion or a simple indulgence, this tart will leave everyone craving more.

Gluten-Free Blackberry Gelato

A creamy, dairy-free, and gluten-free treat, this blackberry gelato is bursting with the fresh, vibrant flavor of blackberries.

It’s naturally sweetened with honey and has a smooth, silky texture that makes it feel indulgent while still being light.

This dessert is perfect for warm weather, offering a refreshing yet satisfying way to enjoy the flavors of blackberries.

Ingredients:

• 3 cups fresh blackberries
• 1 cup full-fat coconut milk
• 1/2 cup honey or maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, blend the blackberries until smooth. Strain the mixture through a fine mesh sieve to remove the seeds.
2. In a medium bowl, combine the blackberry puree, coconut milk, honey, lemon juice, vanilla extract, and salt. Stir until well combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up the ice crystals until the gelato reaches a smooth, creamy consistency (about 4-6 hours).
4. Once churned, transfer the gelato to an airtight container and freeze for an additional 1-2 hours to firm up before serving.

This gluten-free blackberry gelato is a refreshing, sweet treat that captures the essence of fresh blackberries in a creamy, satisfying dessert.

The coconut milk gives it a rich texture, while the natural sweetness of honey complements the tangy berries perfectly.

It’s an ideal dessert for those following a gluten-free or dairy-free diet, and it’s easy to customize with different fruits if you want to experiment with flavors.

Gluten-Free Blackberry Panna Cotta

A creamy, smooth, and decadent dessert, this gluten-free blackberry panna cotta combines the velvety richness of traditional panna cotta with the bright flavor of fresh blackberries.

The contrast between the silky custard and the sweet, tart blackberry compote makes this a perfect dessert for special occasions or a luxurious end to any meal.

Ingredients: For the panna cotta:

• 1 1/2 cups heavy cream
• 1 1/2 cups full-fat coconut milk
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 2 1/2 tsp powdered gelatin
• 3 tbsp cold water

For the blackberry compote:

• 1 1/2 cups fresh blackberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice

Instructions:

1. Start by blooming the gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5 minutes to soften.
2. In a medium saucepan, combine the heavy cream, coconut milk, and honey. Heat the mixture over medium heat, stirring occasionally, until it is just about to simmer. Remove from the heat and stir in the vanilla extract.
3. Add the bloomed gelatin to the cream mixture and stir until fully dissolved. Let the mixture cool for about 5 minutes.
4. Pour the panna cotta mixture into individual serving glasses or ramekins. Refrigerate for at least 4 hours or until set.
5. For the blackberry compote: In a small saucepan, combine the blackberries, honey, and lemon juice. Cook over medium heat for about 5 minutes, mashing the berries slightly, until the mixture thickens and becomes syrupy. Let it cool to room temperature.
6. Once the panna cotta has set, spoon the blackberry compote over the top just before serving.

The blackberry panna cotta is an elegant and indulgent dessert, perfect for impressing guests or treating yourself.

The creamy base is delicate and rich, and the slightly tart blackberry compote provides the perfect balance.

This gluten-free dessert can be made in advance, making it an ideal choice for stress-free entertaining.

Gluten-Free Blackberry Crisp

A warm, comforting dessert that combines tender blackberries with a crisp, buttery topping, this gluten-free blackberry crisp is a simple and delicious way to enjoy the seasonal fruit.

It’s naturally gluten-free and can easily be adapted to suit vegan or dairy-free diets, ensuring everyone can indulge in this sweet, fruit-filled treat.

Ingredients: For the filling:

• 5 cups fresh blackberries
• 1/4 cup sugar (or coconut sugar)
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

For the topping:

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil, melted (or butter for non-vegan version)
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or pie dish.
2. In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the berries, then pour the mixture into the prepared baking dish.
3. In a separate bowl, mix together the oats, almond flour, coconut flour, brown sugar, cinnamon, and salt.
4. Stir in the melted coconut oil (or butter) and vanilla extract until the topping mixture is crumbly.
5. Sprinkle the topping evenly over the blackberry filling.
6. Bake for 30-35 minutes, or until the top is golden and the filling is bubbling.
7. Allow the crisp to cool slightly before serving.

This gluten-free blackberry crisp is a cozy dessert that’s perfect for any time of year.

The combination of sweet, juicy blackberries with a crunchy, buttery topping is irresistible.

It’s a treat that can easily be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Whether for a family dinner or a casual gathering, this dessert will quickly become a favorite.

Gluten-Free Blackberry Mousse

This light and fluffy gluten-free blackberry mousse is a decadent yet refreshing dessert that combines the creamy texture of whipped cream with the tart sweetness of fresh blackberries.

It’s a no-bake, easy-to-make dessert that’s perfect for any occasion, and its delicate flavor and airy texture make it a crowd-pleaser.

Ingredients:

• 2 cups fresh blackberries
• 2 tbsp honey or maple syrup
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• 1/2 cup mascarpone cheese (or cream cheese)
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. In a blender or food processor, puree the blackberries, honey, and lemon juice until smooth. Strain the mixture through a fine mesh sieve to remove the seeds, then set aside.
2. In a separate bowl, beat the heavy whipping cream until soft peaks form.
3. In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
4. Gently fold the whipped cream into the mascarpone mixture until fully combined. Then, fold in the blackberry puree until the mousse is smooth and well-mixed.
5. Spoon the mousse into individual serving dishes and refrigerate for at least 2 hours, or until set.
6. Before serving, garnish with fresh blackberries and a sprig of mint if desired.

This blackberry mousse is a dreamy, light dessert that’s both creamy and refreshing.

The mascarpone cheese adds richness while the whipped cream keeps the texture light and airy.

The blackberry puree infuses the mousse with vibrant flavor, making it an elegant choice for dinner parties, holiday meals, or just a special treat for yourself.

Gluten-Free Blackberry Almond Cake

This gluten-free blackberry almond cake is a moist and flavorful dessert that combines the earthy richness of almond flour with the fresh, tart burst of blackberries.

The almond flour base ensures the cake is both tender and nutty, while the blackberries add a juicy contrast.

Perfect for serving at afternoon tea or as a light dessert after a meal, this cake is easy to make and always a crowd-pleaser.

Ingredients:

• 2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar (or coconut sugar)
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1 1/2 cups fresh blackberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until the batter is smooth and well combined.
6. Gently fold in the blackberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust the cooled cake with powdered sugar, if desired, and serve.

This gluten-free blackberry almond cake is the perfect balance of richness and lightness.

The almond flour creates a soft, moist crumb that pairs wonderfully with the tart blackberries, making each bite flavorful and satisfying.

It’s an elegant, easy-to-make dessert that’s sure to become a go-to for gatherings and special occasions.

Gluten-Free Blackberry Chia Pudding

A simple yet delicious dessert, this gluten-free blackberry chia pudding is a healthy, no-bake treat that’s perfect for those looking for a nutritious dessert option.

Packed with fiber, omega-3s, and antioxidants from the chia seeds and blackberries, this pudding is naturally sweetened and requires minimal prep time. It’s perfect for breakfast or a light dessert.

Ingredients:

• 1 1/2 cups fresh blackberries
• 1 cup unsweetened almond milk
• 3 tbsp chia seeds
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a blender, puree the blackberries, almond milk, honey, vanilla extract, and salt until smooth.
2. Pour the mixture into a bowl and stir in the chia seeds.
3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
4. Once the pudding has set, stir it gently to break up any clumps of chia seeds.
5. Serve chilled, topped with additional fresh blackberries or a drizzle of honey if desired.

This gluten-free blackberry chia pudding is a light and nutritious option for anyone craving something sweet but healthy.

The chia seeds provide a satisfying texture, while the blackberry puree adds a burst of fresh flavor.

It’s a perfect make-ahead dessert that’s both filling and refreshing, offering a sweet treat without the guilt.

Gluten-Free Blackberry Sorbet Cake

This gluten-free blackberry sorbet cake is a visually striking and delicious dessert that combines the rich flavors of a sorbet with the light, spongy texture of a cake.

The blackberry sorbet is the star of the show, but the cake base gives it a unique twist, creating a delightful contrast of textures and temperatures.

It’s perfect for summer gatherings or special celebrations when you want a refreshing yet indulgent dessert.

Ingredients: For the cake:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted

For the sorbet:

• 3 cups fresh blackberries
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1/2 cup water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. For the cake: In a medium bowl, combine the gluten-free all-purpose flour, almond flour, sugar, and baking powder. In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter.
3. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely.
6. For the sorbet: In a blender, combine the blackberries, sugar, lemon juice, and water. Blend until smooth, then strain the mixture through a fine mesh sieve to remove the seeds.
7. Pour the blackberry mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it becomes the consistency of sorbet (about 4-6 hours).
8. Once the cake is cooled and the sorbet is ready, place the cake on a serving platter and top it with a generous layer of blackberry sorbet.
9. Serve immediately for the perfect combination of warm cake and cold sorbet.

This gluten-free blackberry sorbet cake is a perfect dessert to enjoy on a warm day.

The contrast between the soft, moist cake and the cold, refreshing sorbet makes each bite a delightful experience.

Whether served for a celebration or a casual get-together, it’s a showstopper dessert that combines the best of both worlds.

Gluten-Free Blackberry Cheesecake Bars

These gluten-free blackberry cheesecake bars are a creamy, tangy, and sweet treat with a buttery gluten-free crust and a luscious cheesecake filling.

The blackberry topping adds a fresh, tart contrast to the rich cream cheese layer, creating a delightful combination of flavors and textures.

These bars are perfect for serving at parties or as a simple dessert for any occasion.

Ingredients: For the crust:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup coconut sugar
• 1/4 cup melted butter or coconut oil

For the cheesecake filling:

• 2 cups cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar (or coconut sugar)
• 2 large eggs
• 1 tsp vanilla extract

For the blackberry topping:

• 2 cups fresh blackberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. For the crust: In a bowl, combine the gluten-free graham cracker crumbs, coconut sugar, and melted butter. Press the mixture firmly into the bottom of the prepared dish. Bake for 8-10 minutes, then set aside to cool.
3. For the cheesecake filling: In a large bowl, beat the cream cheese, sour cream, sugar, eggs, and vanilla extract until smooth and creamy.
4. Pour the cheesecake mixture over the cooled crust and spread evenly.
5. Bake for 20-25 minutes, or until the center is set and a toothpick inserted comes out clean.
6. For the blackberry topping: In a small saucepan, combine the blackberries, honey, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blackberries break down and the mixture thickens into a syrup. Let it cool to room temperature.
7. Once the cheesecake is baked and cooled, spread the blackberry topping over the cheesecake layer.
8. Refrigerate for at least 2 hours before slicing into bars and serving.

These gluten-free blackberry cheesecake bars are a perfect balance of creamy and tangy flavors, with a crisp gluten-free crust.

The sweet and tart blackberry topping enhances the richness of the cheesecake filling, creating a sophisticated dessert that’s sure to impress.

They can be made in advance and are ideal for entertaining or as a sweet snack after dinner.

Gluten-Free Blackberry Coconut Macaroons

These gluten-free blackberry coconut macaroons are a sweet, chewy, and delightful treat that’s both simple to make and incredibly satisfying.

The combination of coconut and fresh blackberries gives them a tropical twist, while the rich flavor and soft texture make them an irresistible snack or dessert.

With just a few ingredients, you can whip up these macaroons in no time.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup fresh blackberries, mashed

Instructions:

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, almond flour, honey, egg whites, vanilla extract, and mashed blackberries. Stir until the mixture is well combined.
3. Using a spoon, scoop out small portions of the mixture and form into little mounds on the prepared baking sheet.
4. Bake for 15-20 minutes, or until the edges of the macaroons are golden brown.
5. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free blackberry coconut macaroons are a wonderfully chewy and flavorful treat, perfect for anyone looking for a gluten-free snack.

The coconut provides a sweet and satisfying base, while the blackberries add a fresh burst of flavor.

They’re easy to make, naturally sweetened, and deliciously addictive!

Gluten-Free Blackberry Lemon Scones

These gluten-free blackberry lemon scones are tender, flaky, and bursting with the perfect balance of tart blackberries and citrusy lemon.

The light and crumbly texture makes them ideal for breakfast, brunch, or as an afternoon snack with tea.

These scones are easy to make and will quickly become a favorite gluten-free treat in your baking repertoire.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar (or coconut sugar)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter or coconut oil, cubed
• 1 large egg
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh blackberries

For the glaze (optional):

• 1/2 cup powdered sugar
• 1 tbsp lemon juice

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 all-purpose flour, sugar, baking powder, and salt.
3. Add the cold butter (or coconut oil) and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the lemon zest and blackberries, being careful not to crush the berries.
6. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Cut into triangles or squares.
7. Place the scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown on top.
8. For the glaze (optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled scones.
9. Serve warm or at room temperature.

These gluten-free blackberry lemon scones are an irresistible combination of flavors.

The tangy blackberries and bright lemon zest create a refreshing contrast to the rich, buttery scones.

They’re perfect for a cozy breakfast, brunch with friends, or as a sweet treat to enjoy with a cup of tea or coffee.

Gluten-Free Blackberry Chocolate Tart

This indulgent gluten-free blackberry chocolate tart combines the richness of dark chocolate with the tartness of fresh blackberries, all set in a gluten-free chocolate crust.

The smooth, velvety chocolate filling is perfectly complemented by the vibrant, juicy blackberries on top.

This dessert is a showstopper, ideal for special occasions or when you want to treat yourself to something truly luxurious.

Ingredients: For the crust:

• 1 1/2 cups gluten-free chocolate cookie crumbs (or gluten-free graham cracker crumbs)
• 1/4 cup sugar
• 1/4 cup melted butter or coconut oil

For the filling:

• 8 oz dark chocolate (at least 70% cocoa), chopped
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tsp vanilla extract
• Pinch of salt

For the topping:

• 1 cup fresh blackberries
• Optional: Fresh mint for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan with a removable bottom.
2. For the crust: In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter (or coconut oil). Press the mixture evenly into the bottom of the tart pan. Bake for 10-12 minutes, then set aside to cool.
3. For the filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 2-3 minutes, then stir until smooth and shiny. Add the sugar, vanilla extract, and salt, and stir until fully combined.
4. Pour the chocolate filling into the cooled crust and spread it evenly. Refrigerate for at least 2 hours or until the chocolate has set.
5. Once the tart is set, top it with fresh blackberries and garnish with mint if desired.
6. Slice and serve chilled.

This gluten-free blackberry chocolate tart is the epitome of decadence.

The rich chocolate filling pairs perfectly with the fresh blackberries, and the gluten-free crust adds a nice crunch.

Whether you’re serving it at a dinner party or enjoying it as a special treat, this tart will undoubtedly impress everyone.

Gluten-Free Blackberry Pancakes

These fluffy, gluten-free blackberry pancakes are a delightful twist on a classic breakfast favorite.

With bursts of juicy blackberries throughout, these pancakes are naturally sweetened and made with a gluten-free flour blend to ensure they’re light, fluffy, and full of flavor.

Perfect for a weekend breakfast or brunch, they’ll leave you feeling satisfied and refreshed.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp sugar (or coconut sugar)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blackberries

For serving:

• Maple syrup
• Additional blackberries

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 milk, eggs, melted butter (or coconut oil), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to reach the desired consistency.
4. Gently fold in the fresh blackberries, being careful not to crush them.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil.
6. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm with maple syrup and additional blackberries on top.

These gluten-free blackberry pancakes are light, fluffy, and bursting with flavor.

The blackberries provide a refreshing burst of sweetness, and the pancakes are perfect with a drizzle of maple syrup for an indulgent breakfast experience.

They’re easy to make, family-friendly, and guaranteed to satisfy your breakfast cravings.

Gluten-Free Blackberry Muffins

These gluten-free blackberry muffins are soft, moist, and packed with fresh blackberries.

The combination of almond flour and gluten-free all-purpose flour gives them a tender texture while the blackberries add a burst of sweetness in every bite.

These muffins are perfect for breakfast, snacks, or a sweet treat to enjoy with your afternoon tea or coffee.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sugar (or coconut sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted (or butter)
• 1 tsp vanilla extract
• 1 cup fresh blackberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blackberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free blackberry muffins are tender and delicious, with just the right amount of sweetness. The juicy blackberries add a refreshing burst of flavor, making each muffin a delightful treat.

They’re perfect for breakfast, lunchboxes, or a mid-day snack. Enjoy them fresh or store them in an airtight container for a few days!

Gluten-Free Blackberry Crumble

This gluten-free blackberry crumble is a warm, comforting dessert with a deliciously crumbly topping and a sweet, juicy blackberry filling.

The tartness of the blackberries pairs beautifully with the sweet, buttery crumble, making it a perfect dessert for any season.

It’s simple to make and can be served on its own or with a scoop of vanilla ice cream or whipped cream for an extra treat.

Ingredients: For the filling:

• 4 cups fresh blackberries
• 1/4 cup sugar (or coconut sugar)
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the crumble topping:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar (or coconut sugar)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. For the filling: In a bowl, combine the blackberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat, then pour the mixture into the prepared baking dish.
3. For the crumble topping: In a separate bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt. Add the cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the blackberry filling.
5. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
6. Allow the crumble to cool for a few minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

This gluten-free blackberry crumble is the perfect balance of sweet and tart, with a comforting, crunchy topping.

It’s an easy-to-make dessert that works well for family dinners, gatherings, or simply when you’re craving something sweet.

The blackberries’ natural sweetness and the buttery crumble create a dessert that’s both satisfying and comforting.

Gluten-Free Blackberry Fool

A blackberry fool is a classic, no-bake dessert that’s as easy to make as it is delicious.

This gluten-free version features a simple mix of whipped cream, blackberries, and a touch of honey, resulting in a light and airy treat.

The blackberries create a beautiful swirl in the cream, and the natural sweetness of the berries makes it a refreshing dessert for any time of the year.

Ingredients:

• 2 cups fresh blackberries
• 2 tbsp honey or maple syrup
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 1/4 cup powdered sugar

Instructions:

1. In a bowl, mash the blackberries with honey or maple syrup using a fork or potato masher until they are mostly broken down but still have some texture.
2. In a separate bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form. Add the vanilla extract and continue whipping until stiff peaks form.
3. Gently fold the mashed blackberries into the whipped cream, being careful not to overmix—leave some swirls for visual appeal.
4. Spoon the blackberry fool into serving glasses or bowls.
5. Chill in the refrigerator for at least 30 minutes before serving.

This gluten-free blackberry fool is a light, creamy, and refreshing dessert with just the right balance of sweetness.

The blackberries’ fresh burst of flavor shines through the rich, whipped cream, making it an elegant and effortless dessert for any occasion. It’s a perfect make-ahead treat for a dinner party or a simple yet luxurious snack.

Gluten-Free Blackberry Gelato

This gluten-free blackberry gelato is a delicious, dairy-free frozen treat that’s packed with the natural sweetness and tanginess of blackberries.

Made with just a few simple ingredients, this gelato has a smooth, velvety texture and a vibrant blackberry flavor.

It’s the perfect dessert to enjoy on a hot summer day or whenever you’re craving something cool and refreshing.

Ingredients:

• 3 cups fresh blackberries
• 1/2 cup sugar (or coconut sugar)
• 1 tbsp lemon juice
• 1 1/2 cups coconut milk (or any non-dairy milk)
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine the blackberries, sugar, and lemon juice. Blend until smooth.
2. Strain the blackberry mixture through a fine mesh sieve to remove the seeds, then pour the strained juice into a bowl.
3. Add the coconut milk and vanilla extract to the blackberry mixture, stirring to combine.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes.
5. Once the gelato has reached a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours or until firm.
6. Scoop and serve once the gelato has set.

This gluten-free blackberry gelato is rich and fruity with the perfect amount of tang.

t’s dairy-free, making it an ideal dessert for those who are lactose intolerant or vegan, while still delivering that creamy gelato texture and refreshing blackberry flavor.

Whether for a summer dessert or a special treat, it’s sure to be a hit!

Gluten-Free Blackberry Sorbet

This refreshing gluten-free blackberry sorbet is a perfect treat for those looking for a dairy-free, gluten-free, and light dessert.

With the natural sweetness of blackberries, a hint of citrus, and a smooth texture, this sorbet is both vibrant and tangy.

It’s incredibly easy to make, and it’s a great way to cool off during warmer months or enjoy a fruity dessert after a meal.

Ingredients:

• 4 cups fresh blackberries
• 1/2 cup sugar (or coconut sugar)
• 1 tbsp lemon juice
• 1/2 cup water

Instructions:

1. In a blender or food processor, blend the blackberries until smooth. Strain the mixture through a fine mesh sieve to remove the seeds and collect the juice.
2. In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves, creating a simple syrup. Allow to cool.
3. Mix the blackberry juice, lemon juice, and simple syrup together in a bowl. Taste and adjust the sweetness, adding more sugar if necessary.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the sorbet to an airtight container and freeze for at least 2-3 hours or until firm.
6. Scoop and serve when ready.

This gluten-free blackberry sorbet is a wonderfully refreshing dessert, packed with fruity flavors and a light, clean finish.

It’s a fantastic choice for hot summer days or as a palate cleanser between courses at a fancy dinner.

The lemon juice adds a subtle tang that enhances the natural berry flavor, making this sorbet a truly refreshing treat.

Gluten-Free Blackberry Chia Pudding

This gluten-free blackberry chia pudding is an easy, healthy, and satisfying dessert or breakfast option.

With the rich, creamy texture of coconut milk and the juicy burst of blackberries, this chia pudding is a perfect way to enjoy a nutritious, naturally sweetened treat.

It’s also a great make-ahead option for meal prep and can be topped with granola, nuts, or extra fruit for added crunch.

Ingredients:

• 1 cup coconut milk (or any non-dairy milk)
• 2 tbsp chia seeds
• 1 tbsp maple syrup or honey (optional)
• 1/2 tsp vanilla extract
• 1/2 cup fresh blackberries

Instructions:

1. In a bowl, whisk together the coconut milk, chia seeds, maple syrup (if using), and vanilla extract. Stir well to combine, ensuring the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
3. After the chia pudding has set, stir it to make sure it’s smooth. If it’s too thick, add a little more coconut milk to reach your desired consistency.
4. Top with fresh blackberries before serving, and optionally add other toppings like granola, nuts, or shredded coconut.
5. Serve chilled and enjoy!

This gluten-free blackberry chia pudding is creamy, satisfying, and packed with nutrients from the chia seeds and blackberries.

It’s a great option for a healthy dessert or a quick breakfast, and the natural sweetness from the fruit and maple syrup makes it just the right amount of indulgent.

Plus, it’s incredibly easy to prepare and can be made ahead of time for busy mornings or on-the-go snacks.

Gluten-Free Blackberry Rice Pudding

This comforting and creamy gluten-free blackberry rice pudding combines the richness of coconut milk with the natural sweetness of blackberries.

It’s a hearty dessert that’s perfect for cooler weather or when you’re in the mood for something cozy.

The tender rice absorbs the creamy milk and blackberry flavor, creating a treat that’s both delicious and satisfying.

Ingredients:

• 1 cup cooked white rice (or jasmine rice)
• 1 1/2 cups coconut milk (or dairy milk)
• 1/4 cup sugar (or maple syrup)
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• 1 cup fresh blackberries

Instructions:

1. In a medium saucepan, combine the cooked rice, coconut milk, sugar, and vanilla extract. Heat over medium heat, stirring frequently.
2. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the rice has absorbed the liquid and becomes thick and creamy.
3. If desired, stir in cinnamon for extra flavor.
4. Once the pudding has thickened to your liking, remove from heat and stir in the fresh blackberries, allowing them to burst slightly and flavor the pudding.
5. Spoon the pudding into serving bowls and let it cool slightly before serving.
6. Optionally, top with extra blackberries or a sprinkle of cinnamon.

This gluten-free blackberry rice pudding is creamy, comforting, and rich in flavor.

The blackberries add a burst of sweetness and slight tartness, while the rice provides a hearty, satisfying texture.

It’s an easy dessert that’s perfect for cozy nights in, and it’s a great way to use up leftover rice for a delicious treat!