30+ Delicious Gluten-Free Blackberry Recipes You’ll Love

Blackberries are not only delicious but also packed with essential nutrients like fiber, vitamin C, and antioxidants.

For those who follow a gluten-free diet, blackberries are a fantastic way to add natural sweetness and vibrant color to a variety of dishes.

From breakfast treats like pancakes and smoothies to decadent desserts like cakes and pies, the possibilities are endless when it comes to creating gluten-free recipes with these juicy berries.

In this blog post, we’ve rounded up 30+ gluten-free blackberry recipes that cater to all tastes and occasions.

Whether you’re a fan of fruity snacks, looking for healthy breakfast options, or craving something indulgent, these recipes have something for everyone.

So, grab a punnet of fresh blackberries and get ready to explore these creative and gluten-free ways to enjoy this versatile fruit!

30+ Delicious Gluten-Free Blackberry Recipes You’ll Love

Blackberries are an incredibly versatile fruit, and with these 30+ gluten-free blackberry recipes, you can enjoy them in countless ways!

From light and refreshing smoothies to indulgent cakes and pies, blackberries are perfect for anyone looking to make their gluten-free diet more delicious and exciting.

These recipes are not only full of flavor but also offer plenty of health benefits, making them an excellent addition to any meal plan.

Whether you’re a long-time gluten-free eater or just looking to try something new, these blackberry recipes will quickly become favorites in your kitchen.

So, grab your blackberries and start baking, blending, and creating these mouthwatering gluten-free treats today!

Gluten-Free Blackberry Crisp

A comforting and warm dessert, this gluten-free blackberry crisp combines the tartness of blackberries with a sweet, crunchy topping.

It’s perfect for a family gathering or a cozy evening treat.

You’ll love how the fresh fruit complements the crunchy oat and almond flour topping, making it a perfect dessert for any season.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup gluten-free oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 cup coconut oil, melted
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the blackberries with honey, lemon juice, vanilla extract, and salt. Spread the mixture into a greased 9×9-inch baking dish.
3. In a separate bowl, combine the oats, almond flour, coconut sugar, melted coconut oil, and cinnamon. Stir until the mixture becomes crumbly.
4. Sprinkle the oat topping evenly over the blackberry mixture.
5. Bake for 35–40 minutes or until the topping is golden brown and the berries are bubbling.
6. Remove from the oven and let cool for about 10 minutes before serving.

This blackberry crisp is a delightful gluten-free dessert that’s both sweet and slightly tangy.

The blackberries soften perfectly during baking, while the topping becomes a crisp, golden layer that adds a satisfying crunch.

It’s the ideal treat for those avoiding gluten while still wanting to indulge in something delicious and homemade.

This gluten-free blackberry crisp will quickly become a family favorite.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Whether you’re enjoying it as an after-dinner treat or as a mid-day snack, its combination of juicy fruit and crunchy topping is guaranteed to impress.

Gluten-Free Blackberry Muffins

These gluten-free blackberry muffins are soft, fluffy, and packed with juicy blackberries.

A great breakfast or snack option, they’re simple to make and can easily be adapted to your preferences.

The balance of sweetness from the berries and the tender crumb of the muffin makes them irresistible.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2/3 cup coconut sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon 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 the cups with oil.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
3. In a separate bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to 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 2/3 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 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blackberry muffins are the perfect combination of sweetness and texture.

The soft crumb and burst of juicy blackberries in every bite make them a standout option for anyone on a gluten-free diet.

They’re easy to prepare and come out fluffy every time.

Enjoy these muffins fresh out of the oven with a cup of coffee or tea, or store them in an airtight container for a few days for a quick breakfast or snack option.

The balance of flavors and texture will surely leave you craving more.

Gluten-Free Blackberry Jam

This homemade gluten-free blackberry jam is an easy way to preserve the sweet, tart flavor of fresh blackberries.

With minimal ingredients and no added pectin, this recipe allows the natural flavor of the berries to shine.

Perfect for spreading on gluten-free bread or as a topping for desserts.

Ingredients:

• 4 cups fresh blackberries
• 2 tablespoons lemon juice
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1 tablespoon chia seeds (optional, for added texture)

Instructions:

1. In a medium saucepan, combine the blackberries, lemon juice, and honey. Cook over medium heat, stirring occasionally, until the berries break down and begin to release their juices, about 10 minutes.
2. Use a potato masher or spoon to mash the blackberries into a chunky puree.
3. Bring the mixture to a simmer and cook for an additional 10 minutes, stirring frequently to prevent burning.
4. Once the jam thickens to your desired consistency, remove from heat and stir in the vanilla extract and chia seeds (if using).
5. Let the jam cool slightly before transferring to a glass jar. Store in the refrigerator for up to 1–2 weeks.

This homemade blackberry jam is naturally sweetened and has a rich, intense berry flavor.

The chia seeds add a bit of texture and help to thicken the jam, making it spreadable without needing any artificial thickeners.

This gluten-free blackberry jam is a wonderful way to use up fresh blackberries when they’re in season.

It pairs beautifully with gluten-free toast, muffins, or scones, and it can also be used as a topping for yogurt or oatmeal.

It’s a simple and natural way to enjoy the taste of blackberries all year long.

Gluten-Free Blackberry Sorbet

This refreshing gluten-free blackberry sorbet is the perfect treat for warm weather.

With just a few ingredients, it captures the natural sweetness and tartness of blackberries, creating a cool and satisfying dessert that is completely dairy-free and gluten-free.

It’s a perfect way to cleanse your palate after a meal or enjoy on a sunny afternoon.

Ingredients:

• 4 cups fresh blackberries
• 1/2 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1/2 cup water

Instructions:

1. In a blender or food processor, combine the blackberries, honey or maple syrup, lemon juice, and water. Blend until smooth.
2. Pour the mixture through a fine mesh sieve to remove the seeds, pressing down to extract as much juice as possible.
3. Transfer the strained blackberry mixture to a shallow pan or ice cream maker if you have one.
4. If using a pan, place it in the freezer and stir every 30 minutes to break up any ice crystals. Continue this process for about 2–3 hours until the sorbet is firm and smooth.
5. If using an ice cream maker, follow the manufacturer’s instructions for churning the mixture.
6. Once the sorbet has reached a frozen consistency, scoop it into bowls or cones and serve immediately.

This blackberry sorbet is incredibly easy to make and bursting with fresh berry flavor.

It’s a naturally sweet treat, and the lemon juice adds a zesty balance that elevates the taste.

The texture is smooth and light, making it an ideal summer dessert or a refreshing snack on a warm day.

This gluten-free sorbet is a healthier alternative to store-bought ice cream, and it’s so versatile.

You can experiment with different fruits or add herbs like mint to give it an extra twist.

It’s a great way to enjoy the natural goodness of blackberries while keeping your treats simple and wholesome.

Gluten-Free Blackberry Smoothie Bowl

A vibrant and nourishing gluten-free blackberry smoothie bowl that’s packed with antioxidants and flavor.

This bowl is not only refreshing but also customizable, allowing you to add your favorite toppings like granola, coconut flakes, or chia seeds for a perfect breakfast or snack.

Ingredients:

• 1 1/2 cups frozen blackberries
• 1 frozen banana
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon almond butter (optional)
• 1 teaspoon honey or maple syrup (optional)
• Toppings: granola, chia seeds, shredded coconut, fresh berries

Instructions:

1. In a blender, combine the frozen blackberries, frozen banana, almond milk, almond butter (if using), and honey or maple syrup.
2. Blend until smooth and thick, adding more almond milk if needed to reach your desired consistency.
3. Pour the smoothie mixture into a bowl and spread it evenly.
4. Top with your favorite toppings such as granola, chia seeds, shredded coconut, and fresh berries.
5. Serve immediately with a spoon and enjoy!

This blackberry smoothie bowl is not only packed with vitamins and nutrients but also incredibly satisfying.

The creamy texture of the frozen banana blends perfectly with the tangy blackberries, creating a refreshing base.

The almond butter adds a rich flavor, making this bowl filling and full of healthy fats.

Enjoy this gluten-free blackberry smoothie bowl as a nutrient-dense breakfast or a post-workout snack.

The variety of toppings you can add ensures each bowl is a new experience, and it’s a fun, customizable way to get your daily servings of fruit while keeping things delicious.

Gluten-Free Blackberry Parfait

A delicious and easy-to-make gluten-free blackberry parfait, layered with creamy yogurt, sweet honey, and crunchy granola.

This is a light and healthy dessert or breakfast that showcases the bold flavor of blackberries while offering a satisfying mix of textures in every bite.

Ingredients:

• 2 cups fresh blackberries
• 2 cups plain Greek yogurt (or dairy-free yogurt)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup gluten-free granola
• Fresh mint leaves (optional)

Instructions:

1. In a small bowl, mix the Greek yogurt with honey or maple syrup and vanilla extract until well combined.
2. In serving glasses or bowls, layer the yogurt mixture, blackberries, and granola, starting with a spoonful of yogurt at the bottom.
3. Add a few blackberries on top of the yogurt, followed by a sprinkle of granola. Repeat the layers until you reach the top of the glass.
4. Top with a few more blackberries and garnish with fresh mint leaves if desired.
5. Serve immediately, or refrigerate for up to 2 hours before serving.

This gluten-free blackberry parfait is an easy and elegant dessert or breakfast that’s sure to please anyone who loves a balanced mix of creamy, sweet, and crunchy textures.

The natural tartness of the blackberries pairs perfectly with the smoothness of the yogurt, while the granola adds a satisfying crunch.

It’s a great option for meal prep as well, and the ingredients can be layered in jars for an on-the-go breakfast.

This parfait is not only gluten-free but also packed with protein from the yogurt, making it both nutritious and delicious.

Whether you enjoy it as a snack or a light dessert, it’s sure to satisfy your cravings for something fresh and wholesome.

Gluten-Free Blackberry Pancakes

These fluffy gluten-free blackberry pancakes are the perfect breakfast to kickstart your day.

Full of flavor and light in texture, these pancakes are dotted with fresh blackberries and made with a gluten-free flour blend, ensuring everyone can enjoy them without worry.

Topped with maple syrup and extra berries, they make for a delicious and wholesome morning treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup almond milk (or any milk of choice)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or coconut oil
• 1/2 cup fresh blackberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
2. In a separate bowl, combine the almond milk, eggs, vanilla extract, and melted butter or coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter is too thick, add a little more almond milk to reach your desired consistency.
4. Gently fold in the blackberries.
5. Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes or until golden brown.
7. Serve the pancakes warm with maple syrup and extra fresh blackberries on top.

These gluten-free blackberry pancakes are light, fluffy, and packed with the fresh burst of blackberries in every bite.

The slightly sweet flavor of the pancakes perfectly complements the tartness of the fruit, making each bite a delightful experience.

Plus, they’re simple to make, ensuring you don’t have to sacrifice taste for convenience.

Perfect for a weekend breakfast or brunch, these pancakes are sure to be a hit with the whole family.

Whether you top them with whipped cream, fresh fruit, or your favorite syrup, they’ll always be a crowd-pleaser.

These gluten-free pancakes can also be made in advance and reheated for a quick breakfast on busy mornings.

Gluten-Free Blackberry Scones

These gluten-free blackberry scones are rich, buttery, and bursting with fresh blackberries, creating a perfect combination of sweet and slightly tangy flavors.

With a light, crumbly texture and a golden exterior, they make for an ideal afternoon snack or breakfast paired with tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar (or granulated sugar)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup cold unsalted butter (or dairy-free butter)
• 1 large egg
• 1/2 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries (or frozen)
• 1 tablespoon milk (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, coconut sugar, baking powder, salt, and cinnamon.
3. Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
6. Gently fold in the blackberries, being careful not to crush them.
7. Turn the dough onto a floured surface and gently shape it into a disc about 1 inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with a little milk.
9. Bake for 18–20 minutes or until the scones are golden brown and a toothpick comes out clean.
10. Let the scones cool on a wire rack for a few minutes before serving.

These gluten-free blackberry scones are wonderfully tender and lightly sweet.

The burst of blackberries in every bite adds a refreshing contrast to the rich, buttery flavor of the scones.

They’re perfect for a cozy breakfast or a light afternoon snack, and they pair beautifully with a hot cup of tea or coffee.

Serve these scones warm from the oven for an irresistible treat, or store them in an airtight container for a few days.

They’re just as delicious the next day, and you can even freeze them for longer storage.

These scones are a great way to enjoy gluten-free baking without compromising on taste or texture.

Gluten-Free Blackberry Tart

This gluten-free blackberry tart is a decadent and visually stunning dessert that’s perfect for any occasion.

With a buttery, gluten-free crust, a silky filling, and topped with fresh blackberries, this tart brings together the best flavors of summer in a single dish.

It’s easy to prepare and guaranteed to impress your guests.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed (or dairy-free butter)
  • 1 egg yolk
  • 1-2 tablespoons cold water (as needed)
• For the filling:
  • 1 cup mascarpone cheese (or dairy-free cream cheese)
  • 1/2 cup heavy cream (or coconut cream)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan with a removable bottom.
2. In a food processor, combine the gluten-free flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse again until the dough begins to come together. If the dough is too dry, add a little cold water, 1 tablespoon at a time, until it holds together.
4. Press the dough evenly into the tart pan, making sure to cover the bottom and sides. Use a fork to prick the bottom of the crust to prevent air bubbles.
5. Bake the crust for 10-12 minutes or until it’s lightly golden. Remove from the oven and let cool completely.
6. In a medium bowl, whip together the mascarpone cheese, heavy cream, honey, and vanilla extract until smooth and creamy.
7. Once the crust has cooled, spread the mascarpone filling evenly over the base.
8. Arrange the fresh blackberries on top of the filling in a decorative pattern.
9. Refrigerate the tart for at least 2 hours to set before serving.

This gluten-free blackberry tart is the perfect balance of sweet and creamy, with the slight tartness of the blackberries cutting through the rich mascarpone filling.

The gluten-free crust provides a buttery, flaky base that perfectly complements the smooth, luscious filling.

This dessert is a showstopper at any gathering, from holiday celebrations to summer parties.

Whether you serve it as a grand finale or as a delightful treat with afternoon tea, this blackberry tart will always be a crowd favorite.

Gluten-Free Blackberry Cheesecake Bars

These gluten-free blackberry cheesecake bars combine a rich, creamy cheesecake filling with a tangy, fruity blackberry topping, all on a gluten-free almond flour crust.

They’re easy to make, and each bite delivers a perfect balance of sweetness and tartness.

These bars are an elegant and decadent treat perfect for any occasion.

Ingredients:

• For the crust:
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons melted butter (or dairy-free butter)
  • 1 tablespoon maple syrup or honey
  • Pinch of salt
• For the filling:
  • 2 cups cream cheese (or dairy-free cream cheese)
  • 1/2 cup sour cream (or dairy-free sour cream)
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the topping:
  • 1 1/2 cups fresh blackberries
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon lemon juice

Instructions:

1. Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, melted butter, maple syrup, and salt. Mix well until the mixture comes together.
3. Press the crust mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake for 8-10 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
5. In a large mixing bowl, beat together the cream cheese, sour cream, honey, eggs, and vanilla extract until smooth and creamy.
6. Pour the cheesecake filling over the cooled crust and spread it into an even layer.
7. Bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.
8. While the cheesecake is baking, prepare the topping by placing the blackberries, honey, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes until the blackberries break down and release their juices.
9. Once the cheesecake is done, remove from the oven and allow it to cool completely.
10. Spread the blackberry topping over the cooled cheesecake and refrigerate for at least 2 hours before cutting into bars.

These gluten-free blackberry cheesecake bars are rich and indulgent, with a creamy filling that perfectly complements the burst of blackberries on top.

The almond flour crust adds a subtle nuttiness, and the honey-sweetened blackberry topping provides a wonderful balance of sweet and tart flavors.

Perfect for gatherings or as a special dessert to enjoy at home, these bars are sure to satisfy your cravings for something luxurious.

These bars are ideal for anyone following a gluten-free diet and offer the richness of cheesecake with the fresh, vibrant taste of blackberries.

Make them ahead of time for a hassle-free dessert that will impress your guests.

Gluten-Free Blackberry Oatmeal Cookies

These gluten-free blackberry oatmeal cookies are chewy, slightly sweet, and loaded with fresh blackberries.

The combination of oats and blackberries creates a hearty yet fruity cookie that’s perfect for breakfast, snack time, or dessert.

With the added touch of vanilla and a hint of cinnamon, these cookies are full of comforting flavors.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil or butter (melted)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup fresh blackberries (lightly mashed)
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, gluten-free flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the melted coconut oil (or butter), honey, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the mashed blackberries and chocolate chips (if using).
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blackberry oatmeal cookies are a perfect blend of chewy and crisp, with the oats providing heartiness and the blackberries adding a burst of fruity sweetness.

The touch of cinnamon adds warmth, making these cookies perfect for any time of year.

They’re ideal for packing into lunchboxes or serving as an after-school snack.

Gluten-Free Blackberry Crumble Cake

This gluten-free blackberry crumble cake is a moist, tender cake topped with a crunchy, buttery crumble.

The blackberries give the cake a juicy burst of flavor, while the crumble topping adds a perfect crunch.

It’s a fantastic dessert or afternoon snack that combines cake and crumble in one.

Ingredients:

• For the cake:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar (or granulated sugar)
  • 1/4 cup coconut oil (or butter), melted
  • 2 large eggs
  • 1/2 cup almond milk (or any milk of choice)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries
• For the crumble topping:
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup almond flour
  • 1/4 cup coconut sugar (or brown sugar)
  • 1/4 teaspoon cinnamon
  • 1/4 cup cold butter (or dairy-free butter), cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate bowl, mix the coconut sugar, melted coconut oil, eggs, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blackberries.
6. Pour the cake batter into the prepared pan and smooth the top.
7. In a small bowl, combine the oats, almond flour, coconut sugar, and cinnamon for the crumble topping.
8. Add the cubed cold butter to the crumble mixture and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture becomes crumbly.
9. Sprinkle the crumble topping evenly over the cake batter.
10. Bake for 30–35 minutes, or until a toothpick comes out clean and the topping is golden brown.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blackberry crumble cake is the perfect combination of fluffy cake and crunchy topping.

The blackberries bring a burst of juicy sweetness, while the oat crumble adds a delightful contrast.

It’s an easy-to-make dessert that’s sure to be a hit with friends and family.

Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

It’s a great dessert for gluten-free bakers looking for a delicious, crowd-pleasing option.

The balance of soft cake and crisp crumble is irresistible!

Gluten-Free Blackberry Muffins

These gluten-free blackberry muffins are soft, fluffy, and packed with fresh blackberries, offering a burst of juicy flavor in every bite.

Made with a gluten-free flour blend, these muffins are easy to make and perfect for breakfast or as a snack.

Whether enjoyed with a hot cup of coffee or as a quick grab-and-go treat, these muffins are a must-try!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup coconut oil (or butter), melted
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 2 tablespoons gluten-free oats (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, eggs, almond milk, 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 break them apart too much.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the tops of the muffins with the gluten-free oats for added texture.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blackberry muffins are soft, moist, and bursting with sweet blackberries in every bite.

The slight cinnamon flavor adds warmth, making these muffins perfect for cozy mornings.

They’re quick to whip up and even better the next day, making them an ideal breakfast option or an afternoon snack.

These muffins are a great way to enjoy a gluten-free treat that’s not too sweet and offers a satisfying texture.

Perfect for meal prep, they store well in an airtight container for several days or can be frozen for later use.

Gluten-Free Blackberry Gelato

This creamy, rich, and naturally sweetened gluten-free blackberry gelato is the perfect frozen treat to enjoy during the summer months.

Made with fresh blackberries, this gelato has a smooth texture that rivals any store-bought version.

It’s a fantastic dessert option for those seeking a gluten-free, dairy-free indulgence.

Ingredients:

• 2 cups fresh blackberries
• 1/2 cup honey or maple syrup
• 1 teaspoon lemon juice
• 1 cup coconut milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for thicker texture)

Instructions:

1. In a medium saucepan, heat the coconut milk over medium heat. If you’re using cornstarch, dissolve it in 2 tablespoons of cold water and whisk it into the coconut milk. Heat until it starts to thicken slightly, about 3-4 minutes.
2. In a blender or food processor, combine the blackberries, honey or maple syrup, lemon juice, and vanilla extract. Blend until smooth.
3. Strain the blackberry mixture through a fine mesh sieve to remove the seeds and ensure a smooth texture.
4. Mix the strained blackberry puree into the coconut milk mixture and stir well to combine.
5. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to churn until it reaches a gelato-like consistency.
6. Transfer the gelato to a freezer-safe container and freeze for at least 4 hours or overnight to firm up.
7. Let the gelato sit at room temperature for 5-10 minutes before scooping and serving.

This gluten-free blackberry gelato is not only a healthier alternative to traditional ice cream, but it also showcases the bold and fresh flavor of blackberries in every bite.

The coconut milk creates a creamy base, while the honey adds just the right amount of natural sweetness.

It’s an indulgent yet refreshing treat for those looking to cool off during warm weather.

This gelato is a perfect summer dessert or can be enjoyed anytime you crave something sweet and frozen.

It’s naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions.

Gluten-Free Blackberry Crumble

This gluten-free blackberry crumble is a warm, comforting dessert made with juicy blackberries and topped with a buttery, crispy oat crumble.

It’s simple to make and comes together quickly, making it the ideal dessert for last-minute gatherings or a cozy night in.

Pair it with a scoop of vanilla ice cream for the ultimate treat.

Ingredients:

• For the filling:
  • 4 cups fresh blackberries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon
• For the crumble:
  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup cold butter (or dairy-free butter), cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat the blackberries evenly.
3. Pour the blackberry mixture into the prepared baking dish, spreading it out into an even layer.
4. In a separate bowl, combine the oats, gluten-free flour, brown sugar, salt, and cinnamon for the crumble topping.
5. Add the cold cubed butter to the crumble mixture and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Sprinkle the crumble mixture evenly over the blackberries in the baking dish.
7. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
8. Let the crumble cool slightly before serving.

This gluten-free blackberry crumble is a comforting dessert that perfectly balances the sweet and tart flavor of the blackberries with a crunchy, buttery topping.

It’s a warm and satisfying treat, especially when served with a scoop of vanilla ice cream or a dollop of whipped cream.

This crumble is easy to prepare and can be made ahead of time, making it an excellent dessert for any occasion.

The combination of fresh blackberries and a simple crumble topping is a classic dessert that everyone will love.

Gluten-Free Blackberry Sorbet

This refreshing gluten-free blackberry sorbet is the perfect treat for a hot day.

Made with fresh blackberries, a touch of sweetener, and a squeeze of lemon juice, this sorbet has the ideal balance of sweet and tart.

It’s dairy-free and gluten-free, making it a great option for those with dietary restrictions, and it’s incredibly simple to make with just a few ingredients.

Ingredients:

• 4 cups fresh blackberries
• 1/2 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1 cup water
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the blackberries, honey or maple syrup, lemon juice, water, and a pinch of salt. Heat over medium heat and bring to a simmer.
2. Cook the mixture for about 5-7 minutes, stirring occasionally, until the blackberries have softened and released their juice.
3. Remove from heat and let the mixture cool slightly. Once cooled, blend the mixture in a blender or food processor until smooth.
4. Strain the mixture through a fine mesh sieve to remove the seeds and achieve a silky-smooth texture.
5. Pour the strained mixture into a shallow baking dish and place it in the freezer. Stir every 30 minutes with a fork to break up the ice crystals until the sorbet reaches a slushy consistency, about 3-4 hours.
6. Once the sorbet is frozen and fluffy, scoop it into bowls and serve.

This gluten-free blackberry sorbet is a perfect, refreshing dessert that’s light and full of vibrant berry flavor.

The natural sweetness from the honey or maple syrup complements the blackberries perfectly, while the lemon juice adds a hint of brightness.

It’s incredibly easy to make, with no ice cream maker required, and is sure to cool you down on a hot day.

If you’re looking for a healthy, dairy-free dessert, this sorbet is an excellent choice.

Plus, you can store any leftovers in an airtight container in the freezer for a few weeks.

Gluten-Free Blackberry Almond Cake

This gluten-free blackberry almond cake is moist, nutty, and rich in flavor, with the blackberries providing bursts of sweetness throughout.

Made with almond flour and a touch of vanilla, this cake is naturally gluten-free and packed with protein.

It’s a great dessert for any occasion and pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/4 cup coconut oil (melted) or butter
• 1 teaspoon vanilla extract
• 1/2 cup fresh blackberries (plus extra for topping)
• 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, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the honey (or maple syrup), eggs, melted coconut oil (or butter), and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Gently fold in the fresh blackberries, making sure not to break them apart too much.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
8. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Once cooled, top the cake with additional fresh blackberries and dust with powdered sugar, if desired.

This gluten-free blackberry almond cake is both rich and light, with the almond flour providing a moist and tender crumb.

The fresh blackberries burst through the cake, adding a touch of tartness to balance the sweetness.

It’s a simple yet elegant dessert that’s perfect for gatherings or as a special treat for yourself.

Whether you serve it with a dollop of whipped cream or enjoy it on its own, this cake is a satisfying and delightful way to enjoy the natural flavor of blackberries.

Gluten-Free Blackberry Jam

This homemade gluten-free blackberry jam is easy to make and full of fresh, vibrant flavors.

With just a few ingredients, this jam can be spread on toast, mixed into yogurt, or used as a filling for pastries.

It’s sweetened with honey or maple syrup and doesn’t require any pectin, making it a healthier option than store-bought jams.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds (optional, for thicker consistency)

Instructions:

1. In a medium saucepan, combine the blackberries, honey or maple syrup, and lemon juice.
2. Cook the mixture over medium heat, stirring occasionally, until the blackberries break down and release their juices, about 10 minutes.
3. Use a potato masher or fork to mash the blackberries to your desired consistency, leaving some chunks if you prefer a more textured jam.
4. If you prefer a thicker jam, stir in the chia seeds, which will help the jam set as it cools.
5. Continue cooking for another 5-7 minutes, stirring frequently until the jam thickens to your liking.
6. Remove the saucepan from the heat and let the jam cool for a few minutes. Once cooled, transfer the jam to an airtight jar or container and refrigerate.

This gluten-free blackberry jam is bursting with fresh, sweet-tart blackberry flavor.

The honey or maple syrup adds natural sweetness, while the chia seeds give the jam a thicker, spreadable texture.

It’s a perfect way to preserve the taste of fresh blackberries, and it’s much healthier than store-bought versions packed with added sugars and preservatives.

Use this jam on toast, mix it into smoothies, or spread it onto gluten-free pancakes or waffles. It also makes a great gift when placed in a decorative jar.

Gluten-Free Blackberry Crêpes

These gluten-free blackberry crêpes are light, delicate, and filled with a sweet, fruity blackberry compote.

The crêpes themselves are soft and tender, and the fresh blackberry filling makes them the perfect brunch or dessert option.

Whether you fold them up for a simple breakfast or layer them for a more elegant presentation, these crêpes are sure to impress.

Ingredients:

• For the crêpes:
  • 1 cup gluten-free all-purpose flour
  • 1 1/4 cups almond milk (or milk of choice)
  • 2 large eggs
  • 1 tablespoon coconut oil (or butter), melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the blackberry compote:
  • 2 cups fresh blackberries
  • 1/4 cup honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions:

1. In a blender or bowl, whisk together the gluten-free flour, almond milk, eggs, melted coconut oil, vanilla extract, and salt. Blend or stir until smooth. Let the batter sit for 10-15 minutes to allow the flour to absorb the liquid.
2. While the batter rests, make the blackberry compote. In a small saucepan, combine the blackberries, honey or maple syrup, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 8-10 minutes. Remove from heat and set aside.
3. Heat a non-stick skillet over medium heat and lightly grease it with a small amount of coconut oil or butter.
4. Pour a small amount of crêpe batter (about 1/4 cup) into the skillet, swirling the pan to spread the batter evenly. Cook for 1-2 minutes, until the edges start to lift, then flip and cook for an additional 30 seconds to 1 minute on the other side.
5. Remove the crêpe from the pan and repeat with the remaining batter, greasing the skillet as needed.
6. Once the crêpes are cooked, spoon a generous amount of blackberry compote onto one half of each crêpe and fold it over. Serve immediately, topped with additional fresh blackberries, whipped cream, or a dusting of powdered sugar if desired.

These gluten-free blackberry crêpes are a decadent yet light dessert or brunch treat.

The soft crêpes provide the perfect vehicle for the sweet, tangy blackberry compote, and they can be easily customized to suit your taste.

The combination of fresh blackberries and the slightly caramelized syrup from the compote makes each bite irresistible.

Whether you’re looking for a special breakfast or a stunning dessert, these crêpes are both delicious and beautiful.

They offer a simple way to enjoy the vibrant flavor of blackberries while keeping things gluten-free.

Gluten-Free Blackberry Scones

These gluten-free blackberry scones are buttery, flaky, and loaded with fresh blackberries, making them a perfect addition to your afternoon tea or as a breakfast treat.

The combination of almond flour and coconut flour gives them a light yet hearty texture, while the blackberries provide bursts of sweetness and tartness.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup coconut oil (or butter), chilled and cut into small pieces
• 2 large eggs
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh blackberries
• 2 tablespoons almond milk (or milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon (if using).
3. Cut the chilled coconut oil (or butter) into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the eggs, honey or maple syrup, vanilla extract, and almond milk.
5. Pour the wet ingredients into the dry ingredients and stir until combined.
6. Gently fold in the blackberries, being careful not to crush them too much.
7. Transfer the dough onto a floured surface and gently knead it a few times until it comes together. Form the dough into a disc about 1 inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
10. Let the scones cool slightly on a wire rack before serving.

These gluten-free blackberry scones are the ideal combination of flaky and soft, with juicy blackberries providing a burst of flavor in every bite.

The hint of cinnamon adds warmth, while the coconut oil or butter gives the scones a rich, buttery flavor.

Serve them with a dollop of clotted cream or your favorite jam for a traditional tea-time treat.

These scones are naturally gluten-free, making them a perfect option for those with dietary restrictions.

They are easy to make and can be stored in an airtight container for a few days or frozen for later enjoyment.

Gluten-Free Blackberry Pie

This gluten-free blackberry pie features a crisp, flaky gluten-free pie crust filled with a sweet and tangy blackberry filling.

It’s a classic dessert that’s sure to please everyone at the table.

The combination of fresh blackberries, sugar, and a bit of lemon juice creates a perfectly balanced filling, while the gluten-free crust ensures that those with dietary restrictions can enjoy a slice too.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter (or dairy-free butter), cubed
  • 3-4 tablespoons cold water
• For the filling:
  • 4 cups fresh blackberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon butter (or dairy-free butter)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. To make the crust, combine the gluten-free flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to come together.
4. Turn the dough onto a floured surface and gently knead it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
5. While the dough chills, make the filling. In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir until the blackberries are well-coated and the mixture begins to thicken.
6. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess edges.
7. Pour the blackberry filling into the crust and dot with small pieces of butter.
8. Roll out the remaining dough and cut it into strips to create a lattice top for the pie. Place the strips over the filling in a crisscross pattern.
9. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pie cool for at least an hour before slicing and serving.

This gluten-free blackberry pie is a delicious and comforting dessert that brings together a buttery, flaky crust and a rich, fruity filling.

The blackberries release their natural juices, creating a sweet and tangy center, while the buttery crust adds the perfect amount of richness.

It’s a classic dessert that’s naturally gluten-free and perfect for any occasion, from holiday meals to casual get-togethers.

Enjoy a slice with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.

Gluten-Free Blackberry Smoothie

This gluten-free blackberry smoothie is a refreshing and nutritious way to start your day or enjoy as an afternoon snack.

Packed with fresh blackberries, protein-rich Greek yogurt, and a hint of honey, this smoothie is not only delicious but also a great way to get in some antioxidants and vitamins.

Ingredients:

• 1 cup fresh blackberries
• 1/2 cup Greek yogurt (dairy-free if needed)
• 1/2 banana
• 1 tablespoon honey or maple syrup
• 1/2 cup almond milk (or milk of choice)
• 1 teaspoon chia seeds (optional for extra fiber)
• Ice cubes (optional for a thicker smoothie)

Instructions:

1. Place the fresh blackberries, Greek yogurt, banana, honey or maple syrup, almond milk, and chia seeds (if using) into a blender.
2. Blend on high speed until smooth and creamy. Add more almond milk if the smoothie is too thick or more ice for a thicker consistency.
3. Taste and adjust the sweetness by adding more honey or maple syrup if needed.
4. Pour the smoothie into a glass and serve immediately. Garnish with additional blackberries if desired.

This gluten-free blackberry smoothie is a quick and easy way to enjoy the health benefits of blackberries while satisfying your sweet tooth.

The Greek yogurt adds creaminess and protein, while the banana provides natural sweetness and a boost of potassium.

Chia seeds can be added for extra fiber, making this smoothie not only delicious but also packed with nutrients.

Enjoy it as a healthy breakfast option or as an energizing afternoon snack.

It’s refreshing and satisfying, making it the perfect way to stay energized throughout the day.

Gluten-Free Blackberry Pancakes

These gluten-free blackberry pancakes are light, fluffy, and bursting with juicy blackberries in every bite.

Made with a gluten-free flour blend and a touch of vanilla, these pancakes are easy to make and perfect for a weekend breakfast or brunch.

Top them with more fresh blackberries and a drizzle of maple syrup for a truly indulgent treat.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup almond milk (or milk of choice)
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup fresh blackberries (plus extra for topping)
• Maple syrup (for serving)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, almond milk, melted butter (or coconut oil), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the fresh blackberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
6. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
7. Transfer the pancakes to a plate and keep warm. Continue cooking the remaining pancakes.
8. Serve the pancakes with extra blackberries and a drizzle of maple syrup.

These gluten-free blackberry pancakes are a crowd-pleaser, with the perfect combination of light, fluffy texture and burst-after-burst of juicy blackberries.

The pancakes are subtly sweet and make the perfect base for a generous helping of fresh fruit and syrup.

They’re ideal for a special breakfast or brunch but easy enough to make on a regular morning.

Serve them with yogurt, whipped cream, or extra berries for an indulgent twist.

Gluten-Free Blackberry Chia Pudding

This gluten-free blackberry chia pudding is a nutritious, make-ahead dessert or breakfast option.

Packed with fiber, protein, and omega-3s from chia seeds, and full of fresh blackberry flavor, it’s an excellent choice for those looking to enjoy a healthy and satisfying treat.

The best part? It’s incredibly easy to prepare and can be customized with your favorite toppings.

Ingredients:

• 1 cup almond milk (or milk of choice)
• 3 tablespoons chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh blackberries (plus extra for topping)

Instructions:

1. In a bowl, combine the almond milk, chia seeds, honey or maple syrup, and vanilla extract. Whisk well to combine.
2. Cover the bowl and refrigerate the mixture for at least 4 hours, or overnight. The chia seeds will absorb the liquid and thicken the pudding.
3. After the pudding has thickened, give it a good stir to ensure it has a smooth consistency.
4. Gently fold in the fresh blackberries, or layer them on top of the pudding.
5. Serve the chia pudding in individual bowls or jars, and top with additional fresh blackberries and a drizzle of honey or maple syrup if desired.

This gluten-free blackberry chia pudding is a satisfying and healthy treat that’s rich in fiber and antioxidants.

The chia seeds create a creamy, tapioca-like texture that’s both filling and indulgent, while the blackberries provide a burst of fresh flavor