30+ Irresistible Gluten-Free Blueberry Cream Cheese Recipes to Try Today

If you’re a fan of blueberries and cream cheese, you’re in for a treat!

Whether you’re gluten-free by necessity or simply trying to incorporate more gluten-free options into your diet, the combination of sweet blueberries and creamy, tangy cream cheese is irresistible.

Blueberries are bursting with antioxidants and flavor, and cream cheese brings a rich, velvety texture that elevates any dish.

In this post, we’ve rounded up over 30 gluten-free blueberry cream cheese recipes that will satisfy your sweet tooth and help you explore new ways to enjoy this delicious flavor combination.

From decadent desserts like pies and cakes to fun snacks like parfaits and muffins, these recipes are sure to become your new favorites.

So, whether you’re preparing for a brunch gathering or just looking for a treat to enjoy at home, there’s a blueberry cream cheese recipe here for everyone!

30+ Irresistible Gluten-Free Blueberry Cream Cheese Recipes to Try Today

These 30+ gluten-free blueberry cream cheese recipes are a perfect way to indulge in the delicious pairing of blueberries and cream cheese, without worrying about gluten.

From easy snacks and delightful breakfasts to decadent desserts, these recipes offer endless opportunities to enjoy this flavor combination in various forms.

Whether you’re preparing for a holiday, a special event, or just want a comforting treat, these gluten-free options will leave everyone asking for more.

So, gather your ingredients, fire up the oven, and get ready to enjoy these mouthwatering blueberry cream cheese creations that are both gluten-free and irresistibly tasty!

Gluten-Free Blueberry Cream Cheese Muffins

These gluten-free blueberry cream cheese muffins are the perfect blend of tangy cream cheese and sweet blueberries, all in a moist and fluffy muffin form.

A delightful breakfast or snack, they’re a hit for those following a gluten-free diet.

The cream cheese adds richness to the crumb, while the blueberries bring a burst of fresh, juicy flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ¾ cup sour cream
• 1 cup fresh blueberries
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
2. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, melted butter, vanilla extract, and sour cream together until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. In a separate bowl, combine the cream cheese, powdered sugar, and lemon juice. Stir until smooth.
6. Spoon about 2 tablespoons of batter into each muffin cup, then add a small spoonful of cream cheese mixture in the center, followed by more muffin batter to cover.
7. Gently swirl the cream cheese into the batter with a toothpick or knife.
8. Add the fresh blueberries on top of each muffin, pressing them lightly into the batter.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

The gluten-free blueberry cream cheese muffins are a real treat for those with dietary restrictions, offering a deliciously satisfying snack without the gluten.

They’re perfectly sweet, tangy, and have a soft texture thanks to the cream cheese filling. Serve them for breakfast, brunch, or as a light dessert.

Gluten-Free Blueberry Cream Cheese Bars

These gluten-free blueberry cream cheese bars are a delicious dessert with a soft, creamy filling and a fresh blueberry topping.

A crumbly, buttery gluten-free crust serves as the perfect base for the tangy cream cheese filling, topped with juicy, vibrant blueberries.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup melted butter
• 3 tbsp sugar
• 1 tsp vanilla extract
• ¼ tsp salt

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup sour cream

For the blueberry topping:

• 1 ½ cups fresh blueberries
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease the pan.
2. In a medium bowl, mix together the gluten-free flour, melted butter, sugar, vanilla extract, and salt. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool slightly.
4. In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and eggs until smooth and creamy.
5. Add the sour cream and mix until fully combined.
6. Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
7. In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries begin to burst and the sauce thickens, about 5 minutes.
8. Pour the blueberry mixture over the cream cheese filling, spreading the berries evenly.
9. Bake for 25-30 minutes, or until the edges are golden and the center is set.
10. Let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing into squares.

These gluten-free blueberry cream cheese bars are an irresistible dessert for anyone with a gluten intolerance.

The combination of the creamy, tangy filling and the sweet blueberries on top makes for a perfect balance of flavors.

They’re ideal for any occasion and are sure to impress family and friends.

Gluten-Free Blueberry Cream Cheese Pancakes

Gluten-free blueberry cream cheese pancakes are a decadent breakfast option that takes pancakes to the next level.

The creamy filling melts into the fluffy pancake batter, while the fresh blueberries provide a burst of sweetness with each bite.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• 1 cup milk (dairy or non-dairy)
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• ½ cup cream cheese, softened
• ½ cup fresh blueberries

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. In a small bowl, beat the softened cream cheese until smooth.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of pancake batter onto the skillet for each pancake, then add a dollop of cream cheese in the center of each pancake.
7. Add a few blueberries on top of the cream cheese.
8. Cook the pancakes for about 2-3 minutes on one side, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown.
9. Serve the pancakes hot, drizzling with maple syrup and extra fresh blueberries.

These gluten-free blueberry cream cheese pancakes are a rich and satisfying breakfast.

The cream cheese center adds a decadent twist to the classic pancake, while the blueberries provide freshness and sweetness.

Whether for a weekend breakfast or a special brunch, these pancakes will make a memorable treat.

Gluten-Free Blueberry Cream Cheese Cheesecake

This gluten-free blueberry cream cheese cheesecake combines the rich and creamy texture of cheesecake with the freshness of blueberries.

The gluten-free crust is buttery and perfectly complements the smooth cream cheese filling, topped with a vibrant blueberry compote.

Ingredients:

For the crust:

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

For the cheesecake filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the blueberry compote:

• 1 ½ cups fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. To make the crust, combine the gluten-free graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. For the cheesecake filling, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
5. Pour the cheesecake batter over the cooled crust. Smooth the top with a spatula.
6. Bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
7. Let the cheesecake cool in the pan for 1 hour before transferring to the fridge. Refrigerate for at least 4 hours, or overnight for best results.
8. To make the blueberry compote, combine the blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally. Add the cornstarch-water mixture and cook for another 1-2 minutes until the sauce thickens.
9. Let the compote cool before topping the cheesecake with it.
10. Slice and serve the cheesecake chilled, drizzled with the blueberry compote.

This gluten-free blueberry cream cheese cheesecake is a showstopper dessert with its rich, creamy filling and burst of fruity freshness from the blueberries.

The crust provides a deliciously crisp contrast, while the compote adds an extra layer of flavor.

Perfect for celebrations or just a special treat, this cheesecake is sure to delight any guest.

Gluten-Free Blueberry Cream Cheese Danish

These gluten-free blueberry cream cheese danishes are an indulgent pastry filled with a creamy, tangy cream cheese mixture and topped with fresh blueberries.

They make for a delightful breakfast or afternoon snack and pair perfectly with a hot cup of coffee.

Ingredients:

For the dough:

• 1 ½ cups gluten-free all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 2 large eggs
• ¼ cup milk (dairy or non-dairy)

For the cream cheese filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the blueberry topping:

• 1 cup fresh blueberries
• 1 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. For the dough, mix the gluten-free flour, sugar, baking powder, and salt in a bowl. Add the cold butter and cut it into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
3. Whisk the eggs and milk together, then add to the dry mixture. Stir until just combined, forming a dough.
4. Roll the dough out between two pieces of parchment paper into a rectangle, about ¼ inch thick.
5. In a small bowl, beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
6. Cut the dough into squares or rectangles, depending on your preferred size.
7. Place a spoonful of cream cheese filling in the center of each square, then fold the edges of the dough to create a danish shape.
8. In a small bowl, toss the blueberries with sugar and lemon juice, then spoon them on top of the cream cheese filling.
9. Bake for 18-22 minutes, or until the dough is golden brown and puffed.
10. Let the danishes cool slightly before serving.

These gluten-free blueberry cream cheese danishes are a delicious pastry that will impress anyone, whether they’re gluten-free or not.

With a flaky, buttery crust, creamy filling, and fresh blueberry topping, they’re a treat perfect for breakfast, brunch, or dessert.

Their delicate flavors and satisfying texture make them an indulgence worth enjoying.

Gluten-Free Blueberry Cream Cheese Smoothie

This gluten-free blueberry cream cheese smoothie is a creamy, refreshing drink that’s perfect for a quick breakfast or snack.

The cream cheese adds a rich, tangy note to the smoothie, balancing the sweetness of the blueberries and making for a delightful, protein-packed treat.

Ingredients:

• 1 cup fresh or frozen blueberries
• 4 oz cream cheese, softened
• 1 cup almond milk (or any non-dairy milk)
• 1 tbsp honey or maple syrup (optional)
• ½ tsp vanilla extract
• 1 tbsp chia seeds (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the blueberries, cream cheese, almond milk, honey or maple syrup, and vanilla extract.
2. Blend until smooth, scraping down the sides if necessary to ensure everything is fully incorporated.
3. Add chia seeds and ice cubes, if desired, and blend again until the ice is crushed and the smoothie is chilled.
4. Pour into glasses and serve immediately.

This gluten-free blueberry cream cheese smoothie is a quick and easy way to enjoy a creamy, indulgent treat that’s also packed with nutrients.

The cream cheese adds richness, while the blueberries contribute antioxidants and a burst of flavor.

This smoothie is perfect for busy mornings or a refreshing mid-day snack. Enjoy the creamy texture and refreshing taste with every sip.

Gluten-Free Blueberry Cream Cheese Coffee Cake

This gluten-free blueberry cream cheese coffee cake is the ultimate breakfast or brunch treat.

With a moist, soft crumb and a rich cream cheese filling swirled throughout, it’s topped with fresh blueberries and a hint of cinnamon for the perfect balance of sweetness and spice.

Ingredients:

For the cake:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1/2 cup sour cream
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the topping:

• 1 cup fresh blueberries
• 2 tbsp sugar
• ½ tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
6. Pour half of the batter into the prepared cake pan and spread it out evenly.
7. Add the cream cheese mixture on top of the batter and spread it evenly.
8. Spoon the remaining batter over the cream cheese layer and smooth it out.
9. Toss the fresh blueberries with sugar and cinnamon, then sprinkle them over the top of the cake.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free blueberry cream cheese coffee cake is a delightful way to start your day.

The creamy filling complements the light, fluffy cake, while the blueberries and cinnamon topping add a burst of fresh, spiced flavor.

Serve it for breakfast or brunch, and it’s sure to become a family favorite.

Gluten-Free Blueberry Cream Cheese Tart

A stunning dessert, this gluten-free blueberry cream cheese tart combines a buttery, gluten-free crust with a rich cream cheese filling, topped with juicy fresh blueberries and a light dusting of powdered sugar.

It’s the perfect balance of creamy, tangy, and sweet.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 1 tbsp cold water

For the cream cheese filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the topping:

• 1 ½ cups fresh blueberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan and set it aside.
2. To make the crust, combine the gluten-free flour, powdered sugar, and cold butter in a food processor. Pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water, then pulse until the dough begins to come together.
4. Press the dough evenly into the tart pan, making sure to cover the bottom and sides. Bake for 15-18 minutes, or until the crust is golden brown. Allow it to cool completely.
5. For the filling, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
6. Once the crust has cooled, spread the cream cheese mixture evenly over the crust.
7. In a small bowl, toss the fresh blueberries with honey or maple syrup and lemon zest.
8. Spoon the blueberries over the cream cheese filling, arranging them in a decorative pattern.
9. Chill the tart in the fridge for at least 2 hours before serving.

This gluten-free blueberry cream cheese tart is a decadent yet light dessert that’s sure to impress.

The smooth cream cheese filling pairs perfectly with the fresh blueberries, and the gluten-free crust provides a satisfying crunch.

It’s a wonderful way to end a meal or serve at any special occasion.

Gluten-Free Blueberry Cream Cheese Dip

This gluten-free blueberry cream cheese dip is a sweet, creamy treat that’s perfect for serving with fresh fruit, crackers, or gluten-free cookies.

It combines the smoothness of cream cheese with the vibrant sweetness of blueberries, making it an ideal snack or party appetizer.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup
• Fresh fruit, gluten-free crackers, or cookies for serving

Instructions:

1. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Add the vanilla extract and mix until fully incorporated.
3. In a small saucepan, combine the blueberries, lemon juice, and honey or maple syrup. Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries release their juice and the mixture thickens slightly.
4. Allow the blueberry mixture to cool, then fold it into the cream cheese mixture until combined.
5. Serve the dip with fresh fruit, gluten-free crackers, or cookies.

This gluten-free blueberry cream cheese dip is an easy yet indulgent snack.

The combination of creamy, sweet dip and fresh, juicy blueberries makes it a crowd-pleaser at any gathering.

Whether for a quick snack or as a dessert dip, it’s sure to be a hit with family and friends.

Gluten-Free Blueberry Cream Cheese Scones

These gluten-free blueberry cream cheese scones are flaky, tender, and packed with the delicious flavors of blueberries and cream cheese.

The cream cheese adds a richness to the scones, making them extra soft and delicious, while the blueberries provide a burst of sweetness.

Ingredients:

For the scones:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 4 oz cream cheese, softened
• 1 large egg
• ¼ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the glaze:

• 1 tbsp milk
• ½ cup powdered sugar
• ¼ tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. Cut the cold butter and cream cheese into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the egg, milk, and vanilla extract together, then add to the dry mixture. Stir until just combined.
5. Gently fold in the fresh blueberries.
6. Turn the dough onto a lightly floured surface (use gluten-free flour) and gently knead a few times. Pat the dough into a disk about 1-inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 20-25 minutes, or until the scones are golden brown.
9. To make the glaze, whisk together the milk, powdered sugar, and vanilla extract until smooth. Drizzle the glaze over the warm scones.
10. Serve warm for a delicious breakfast or snack.

These gluten-free blueberry cream cheese scones are perfect for a cozy morning or an afternoon tea.

The cream cheese keeps them incredibly soft, while the blueberries add freshness and sweetness.

They’re an elegant and delicious way to enjoy a gluten-free treat.

Gluten-Free Blueberry Cream Cheese Waffles

These gluten-free blueberry cream cheese waffles are a fun and indulgent breakfast that combines the richness of cream cheese with the burst of sweetness from fresh blueberries.

The waffles are crispy on the outside and soft on the inside, making them an irresistible treat for any morning.

Ingredients:

For the waffles:

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the topping:

• Fresh blueberries
• Maple syrup
• Whipped cream (optional)

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs, milk, melted butter, softened cream cheese, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the fresh blueberries.
6. Lightly grease the waffle iron and pour enough batter onto the iron to cover it. Close the waffle iron and cook according to the manufacturer’s instructions, typically for 3-5 minutes or until golden brown and crispy.
7. Serve the waffles warm with fresh blueberries, a drizzle of maple syrup, and whipped cream if desired.

These gluten-free blueberry cream cheese waffles are a deliciously rich and fluffy breakfast.

The cream cheese in the batter gives them an extra layer of flavor and makes them soft and light.

Whether enjoyed on a lazy weekend morning or for a special occasion, these waffles will be a hit at the breakfast table.

Gluten-Free Blueberry Cream Cheese Roll-Ups

These gluten-free blueberry cream cheese roll-ups are a simple and delicious snack or dessert.

The cream cheese filling is rich and creamy, and the fresh blueberries add a burst of sweetness, all wrapped in gluten-free dough for an easy, handheld treat.

Ingredients:

For the dough:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup unsalted butter, cold and cubed
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk (dairy or non-dairy)

For the cream cheese filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the topping:

• 1 cup fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. For the dough, combine the gluten-free flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk the egg, vanilla extract, and milk together. Add to the dry ingredients and mix until a dough forms.
4. Roll the dough out on a lightly floured surface (use gluten-free flour) into a rectangle, about ¼-inch thick.
5. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
6. Spread the cream cheese mixture evenly over the rolled dough.
7. Sprinkle the fresh blueberries over the cream cheese filling.
8. Carefully roll the dough up from one side to the other, sealing the edges. Slice into 1-inch wide rolls.
9. Place the roll-ups on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
10. In a small saucepan, combine the blueberries, sugar, and lemon juice, and cook over medium heat for 5-7 minutes, stirring occasionally until the blueberries burst and the mixture thickens slightly.
11. Drizzle the blueberry syrup over the warm roll-ups before serving.

These gluten-free blueberry cream cheese roll-ups are perfect for snacking or as a light dessert.

The combination of rich cream cheese, sweet blueberries, and a soft dough makes for a treat that’s both indulgent and satisfying.

They’re quick and easy to make, and a great way to enjoy a gluten-free delight!

Gluten-Free Blueberry Cream Cheese Muffins

These gluten-free blueberry cream cheese muffins are soft, fluffy, and bursting with juicy blueberries and a creamy, tangy filling.

The cream cheese adds a rich flavor to each bite, while the blueberries provide a fresh and sweet contrast, making these muffins a perfect breakfast or snack.

Ingredients:

For the muffins:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the cream cheese filling:

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, beat the eggs, applesauce, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
7. Spoon the muffin batter into the muffin tin, filling each cup about halfway. Then, place a small spoonful of the cream cheese filling in the center of each muffin and cover it with the remaining muffin batter.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for a few minutes before removing them from the tin.

These gluten-free blueberry cream cheese muffins are moist, delicious, and packed with flavor.

The cream cheese filling makes them extra special, creating a delightful surprise inside each muffin. Whether for breakfast or as a snack, they’re sure to become a favorite.

Gluten-Free Blueberry Cream Cheese Bars

These gluten-free blueberry cream cheese bars are a simple yet elegant dessert, combining a rich cream cheese filling with fresh blueberries on a buttery, gluten-free crust.

They are perfect for summer gatherings or as a sweet treat to enjoy at any time.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 large egg

For the topping:

• 1 ½ cups fresh blueberries
• 2 tbsp sugar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
2. In a medium bowl, mix the gluten-free flour, sugar, butter, egg, and vanilla extract until the dough comes together. Press the dough evenly into the bottom of the prepared pan.
3. Bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
4. For the filling, beat the softened cream cheese, powdered sugar, vanilla extract, and egg in a bowl until smooth and creamy.
5. Pour the cream cheese mixture over the baked crust and spread evenly.
6. Sprinkle fresh blueberries over the cream cheese filling.
7. Bake for 25-30 minutes, or until the filling is set and lightly golden around the edges.
8. Allow the bars to cool completely before cutting into squares.

These gluten-free blueberry cream cheese bars are a sweet, refreshing dessert that’s sure to satisfy any sweet tooth.

The buttery crust pairs perfectly with the creamy filling, and the fresh blueberries add a burst of juicy flavor. Perfect for any occasion, these bars are as delicious as they are easy to make.

Gluten-Free Blueberry Cream Cheese Pancakes

These gluten-free blueberry cream cheese pancakes are rich, fluffy, and packed with delicious blueberries and a creamy filling.

The cream cheese in the batter makes the pancakes extra soft and indulgent, while the blueberries offer a fresh, juicy burst in every bite.

Ingredients:

For the pancakes:

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup milk (dairy or non-dairy)
• 2 large eggs
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the topping:

• Maple syrup
• Fresh blueberries
• Whipped cream (optional)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the eggs, milk, softened cream cheese, and vanilla extract until smooth and well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the fresh blueberries.
5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
6. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes on the other side, until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.
8. Serve the pancakes warm with maple syrup, extra fresh blueberries, and whipped cream if desired.

These gluten-free blueberry cream cheese pancakes are a rich and satisfying breakfast.

The cream cheese makes the pancakes incredibly fluffy, while the blueberries provide a burst of sweetness.

Whether for a lazy weekend brunch or a special occasion, these pancakes are sure to be a hit.

Gluten-Free Blueberry Cream Cheese Donuts

These gluten-free blueberry cream cheese donuts are soft, light, and full of flavor.

With a rich cream cheese glaze and a burst of fresh blueberries in every bite, these donuts make for a decadent treat to enjoy with your morning coffee or as a snack any time of day.

Ingredients:

For the donuts:

• 1 ½ cups gluten-free all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or butter.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, applesauce, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. Spoon the batter into the donut pan, filling each cavity about ¾ of the way full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
9. For the glaze, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Add more milk to adjust the consistency if needed.
10. Once the donuts have cooled, drizzle the glaze over the top and serve.

These gluten-free blueberry cream cheese donuts are perfect for a special breakfast or brunch.

The combination of soft donuts with a creamy glaze is irresistible, and the fresh blueberries add a lovely burst of sweetness. They’re sure to be a hit with anyone who loves a sweet, indulgent treat.

Gluten-Free Blueberry Cream Cheese Bites

These gluten-free blueberry cream cheese bites are an easy, bite-sized treat that’s perfect for snacking or serving at a party.

With a creamy, sweet filling inside a soft, gluten-free dough, these little bites are sure to please everyone, especially those with a gluten sensitivity.

Ingredients:

For the dough:

• 1 ½ cups gluten-free all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup sugar
• 1/3 cup unsalted butter, cold and cubed
• 1 egg
• 1 tsp vanilla extract
• 3 tbsp cold milk (dairy or non-dairy)

For the cream cheese filling:

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the topping:

• 1 cup fresh blueberries
• 2 tbsp sugar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking powder, salt, and sugar.
3. Add the cold butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, beat the egg, vanilla extract, and milk together, then add to the flour mixture and stir until just combined. The dough should come together but not be too sticky.
5. Turn the dough out onto a lightly floured surface and roll it out to about ¼-inch thickness. Cut the dough into small squares or circles, depending on your preference.
6. In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
7. Place a small spoonful of cream cheese filling in the center of each dough square or circle. Fold or roll the dough to seal in the filling.
8. Place the filled dough bites on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
9. In a small saucepan, cook the blueberries and sugar over medium heat for about 5 minutes, until the blueberries release their juices and the mixture thickens slightly.
10. Once the bites have cooled slightly, drizzle the blueberry sauce over the top and serve.

These gluten-free blueberry cream cheese bites are a perfect handheld treat, packed with creamy goodness and a burst of blueberry flavor. They’re great for sharing at parties, or as a fun, quick snack.

Their bite-sized nature makes them easy to enjoy anytime.

Gluten-Free Blueberry Cream Cheese Parfait

This gluten-free blueberry cream cheese parfait is a simple yet indulgent dessert or breakfast option.

Layers of creamy, tangy cream cheese, fresh blueberries, and crunchy gluten-free granola make this parfait a balanced and satisfying treat.

Ingredients:

For the cream cheese layer:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup whipped cream (or whipped coconut cream for a dairy-free version)

For the parfait:

• 2 cups fresh blueberries
• ½ cup gluten-free granola
• 1 tbsp honey (optional)

Instructions:

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. Gently fold the whipped cream into the cream cheese mixture until well combined.
3. In a glass, layer the cream cheese mixture with fresh blueberries and gluten-free granola. Start with a spoonful of the cream cheese mixture, then add a layer of blueberries, followed by a layer of granola.
4. Repeat the layers until the glass is full, finishing with a topping of fresh blueberries and a drizzle of honey if desired.
5. Chill the parfaits in the fridge for at least 30 minutes before serving.

These gluten-free blueberry cream cheese parfaits are the perfect dessert or breakfast treat.

The creamy and tangy cream cheese mixture pairs wonderfully with the sweet, fresh blueberries and crunchy granola. It’s a light yet indulgent dish that’s sure to satisfy your cravings.

Gluten-Free Blueberry Cream Cheese Tart

This gluten-free blueberry cream cheese tart is a rich, decadent dessert with a buttery, gluten-free crust, creamy cream cheese filling, and fresh blueberries on top.

It’s an elegant and easy-to-make dessert perfect for any special occasion or a simple indulgence after dinner.

Ingredients:

For the crust:

• 1 ½ cups gluten-free all-purpose flour
• 1/4 cup sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tsp vanilla extract
• 1-2 tbsp ice water

For the cream cheese filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy cream (or coconut cream for dairy-free)

For the topping:

• 1 ½ cups fresh blueberries
• 2 tbsp honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a tart pan or line it with parchment paper.
2. In a food processor, combine the gluten-free flour and sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk, vanilla extract, and ice water, pulsing until the dough just comes together.
4. Press the dough into the tart pan, ensuring it’s evenly distributed along the bottom and up the sides. Use a fork to prick the bottom of the crust to prevent it from puffing up.
5. Bake for 12-15 minutes, or until the crust is golden brown. Remove from the oven and let it cool.
6. For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
7. In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture.
8. Spoon the cream cheese filling into the cooled crust and smooth it out.
9. Top the tart with fresh blueberries and drizzle with honey for extra sweetness, if desired.
10. Chill the tart in the fridge for at least an hour before serving.

This gluten-free blueberry cream cheese tart is rich, creamy, and packed with fresh fruit.

The buttery crust complements the smooth cream cheese filling, and the blueberries add a burst of flavor. It’s a perfect dessert for any gathering or celebration.

Gluten-Free Blueberry Cream Cheese Smoothie

This gluten-free blueberry cream cheese smoothie is a delicious and creamy way to start your day.

Packed with blueberries, a touch of cream cheese for richness, and the goodness of Greek yogurt, it’s a healthy, indulgent treat that’s quick to make and refreshing to drink.

Ingredients:

• 1 cup fresh blueberries
• 4 oz cream cheese, softened
• 1 cup Greek yogurt (or dairy-free yogurt)
• ½ cup almond milk (or milk of choice)
• 1 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• Ice cubes (optional, for a thicker texture)

Instructions:

1. In a blender, combine the fresh blueberries, cream cheese, Greek yogurt, almond milk, honey (if using), and vanilla extract.
2. Blend on high until smooth and creamy. If you want a thicker smoothie, add a few ice cubes and blend again.
3. Taste and adjust sweetness by adding more honey or maple syrup if desired.
4. Pour into a glass and serve immediately.

This gluten-free blueberry cream cheese smoothie is a creamy, fruity, and delicious way to kickstart your day.

The combination of blueberries and cream cheese creates a rich texture, while the Greek yogurt adds a boost of protein. It’s perfect for a quick breakfast or a refreshing snack.

Gluten-Free Blueberry Cream Cheese Croissants

These gluten-free blueberry cream cheese croissants are a delectable pastry that combines the richness of cream cheese with sweet blueberries wrapped in a golden, flaky gluten-free dough.

They make for a perfect breakfast or an indulgent treat during the day.

Ingredients:

For the dough:

• 1 ½ cups gluten-free all-purpose flour
• 2 tsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• ¼ cup cold milk (dairy or non-dairy)

For the filling:

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the topping:

• 1 tbsp milk (for brushing)
• 1 tbsp sugar (for sprinkling)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk the egg and milk together, then add to the dry ingredients and mix until just combined. Turn the dough out onto a floured surface and roll it into a rectangle about ¼ inch thick.
5. For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
6. Spread the cream cheese filling over the rolled dough, leaving a small border around the edges. Sprinkle the fresh blueberries evenly over the filling.
7. Roll the dough up from one edge and cut into 6-8 even pieces.
8. Place the croissants on the prepared baking sheet and brush the tops with a little milk. Sprinkle sugar over the top for a golden finish.
9. Bake for 18-20 minutes, or until the croissants are golden brown and cooked through.
10. Let the croissants cool slightly before serving.

These gluten-free blueberry cream cheese croissants are a wonderful combination of flaky, buttery dough with creamy filling and juicy blueberries.

They’re perfect for breakfast or as a sweet afternoon snack with tea.

Gluten-Free Blueberry Cream Cheese Pancake Casserole

This gluten-free blueberry cream cheese pancake casserole is a comforting, indulgent breakfast dish that combines the fluffiness of pancakes with the richness of cream cheese and sweet blueberries.

It’s perfect for serving a crowd or for a cozy family brunch.

Ingredients:

For the casserole:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ cups milk (dairy or non-dairy)
• 2 large eggs
• 2 tbsp sugar
• 1 tsp vanilla extract
• 2 tbsp melted butter
• 1 ½ cups fresh blueberries

For the cream cheese layer:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In another bowl, beat together the milk, eggs, sugar, vanilla extract, and melted butter until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the pancake batter into the prepared baking dish, spreading it evenly.
7. For the cream cheese layer, beat the softened cream cheese, powdered sugar, vanilla extract, and milk in a bowl until smooth and creamy.
8. Drop spoonfuls of the cream cheese mixture on top of the pancake batter. Use a knife or toothpick to swirl the cream cheese into the batter.
9. Bake for 30-35 minutes, or until the casserole is golden brown on top and a toothpick comes out clean.
10. Allow to cool slightly before serving.

This gluten-free blueberry cream cheese pancake casserole is a hearty and delicious breakfast or brunch dish.

The cream cheese adds a rich and creamy contrast to the fluffy pancakes, while the blueberries bring a burst of sweetness. It’s perfect for a family gathering or weekend treat.

Gluten-Free Blueberry Cream Cheese Scones

These gluten-free blueberry cream cheese scones are the perfect balance of tender, flaky pastry and creamy filling.

The cream cheese adds moisture and richness, while the blueberries provide a sweet burst of flavor. Enjoy them with your morning coffee or as an afternoon snack.

Ingredients:

For the scones:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg
• ½ cup heavy cream (or coconut cream for a dairy-free version)
• 1 tsp vanilla extract
• 1 cup fresh blueberries

For the cream cheese filling:

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

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, baking powder, salt, and sugar.
3. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the egg, heavy cream, and vanilla extract together.
5. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
6. Turn the dough out onto a floured surface and shape it into a disc about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. For the cream cheese filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
8. Spoon a small amount of the cream cheese filling onto the center of each scone wedge.
9. Bake for 20-25 minutes, or until the scones are golden brown on top.
10. Allow the scones to cool slightly before serving.

These gluten-free blueberry cream cheese scones are a delightful treat, perfect for a special breakfast or afternoon tea. The cream cheese filling adds a decadent touch to the light, flaky scones, while the blueberries add a juicy burst of flavor in every bite.

Gluten-Free Blueberry Cream Cheese Bars with Almond Crust

These gluten-free blueberry cream cheese bars with an almond crust are a delicious dessert that combines the creamy tang of the cream cheese filling with the sweetness of blueberries, all resting on a crunchy, nutty almond crust.

It’s a perfect treat for any occasion.

Ingredients:

For the almond crust:

• 1 ½ cups almond flour
• 2 tbsp sugar
• ¼ tsp salt
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 egg

For the topping:

• 1 ½ cups fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
2. For the almond crust, combine the almond flour, sugar, salt, melted butter, and vanilla extract in a bowl. Stir until well combined.
3. Press the almond mixture into the bottom of the prepared baking pan, making an even layer.
4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
5. For the cream cheese filling, beat the softened cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy.
6. Pour the cream cheese mixture over the cooled almond crust, spreading it evenly.
7. For the topping, combine the fresh blueberries, sugar, and lemon juice in a small bowl and gently toss to coat the berries.
8. Scatter the blueberries over the cream cheese filling.
9. Bake the bars for 25-30 minutes, or until the center is set and the top is golden.
10. Allow the bars to cool completely before cutting into squares.

These gluten-free blueberry cream cheese bars with an almond crust are rich and indulgent, with a satisfying balance of creamy filling, sweet blueberries, and a nutty, buttery base.

Perfect for any celebration or as a special dessert.