35+ Delicious Gluten-Free Blueberry Desserts Recipes You’ll Love

Are you a fan of blueberries but need to follow a gluten-free diet?

You’re in the right place! Blueberries are packed with antioxidants and natural sweetness, making them the perfect ingredient for gluten-free desserts.

Whether you’re craving a soft, warm muffin in the morning or a refreshing chilled treat in the afternoon, we’ve got over 35 mouth-watering gluten-free blueberry dessert recipes to satisfy your sweet tooth.

From cakes and pies to puddings and smoothies, these recipes are easy to make and perfect for any occasion.

So grab your apron and let’s dive into these deliciously gluten-free blueberry delights!

35+ Delicious Gluten-Free Blueberry Desserts Recipes You’ll Love

Whether you’re looking for a quick treat or a show-stopping dessert for a special event, these 35+ gluten-free blueberry recipes offer something for everyone.

Not only do they taste amazing, but they also incorporate the wholesome goodness of fresh blueberries, making them a healthier option without sacrificing flavor.

From blueberry muffins to indulgent cheesecakes and ice creams, there’s no limit to what you can create with these recipes.

So, go ahead and treat yourself to a delicious gluten-free blueberry dessert—your taste buds will thank you!

Gluten-Free Blueberry Crisp

This blueberry crisp is a warm, comforting dessert with a crispy oat topping that perfectly complements the sweet and tart blueberries underneath.

It’s a delightful dessert that’s naturally gluten-free, making it suitable for anyone avoiding gluten.

The combination of blueberries, cinnamon, and a crispy oat topping creates an irresistible texture and flavor.

Ingredients:

• 4 cups fresh blueberries (or frozen)
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 cup gluten-free oats
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the blueberries, lemon juice, and cornstarch. Mix well and transfer to a greased 9-inch baking dish.
3. In another bowl, combine the oats, almond flour, brown sugar, cinnamon, and salt.
4. Add the melted butter (or coconut oil) to the dry ingredients and mix until it forms a crumbly texture.
5. Spread the oat mixture evenly over the blueberries.
6. Bake for 40-45 minutes, or until the topping is golden brown and the blueberries are bubbling.
7. Allow the crisp to cool for a few minutes before serving.

This gluten-free blueberry crisp is a great way to enjoy the fresh flavors of blueberries.

The combination of the juicy fruit and the crunchy topping makes it a perfect dessert for any occasion, whether you’re serving it warm with a scoop of vanilla ice cream or as a simple treat on its own.

It’s a versatile recipe that can be made year-round, using fresh or frozen blueberries.

Gluten-Free Blueberry Cheesecake Bars

These blueberry cheesecake bars are a delightful combination of creamy, rich cheesecake with a vibrant blueberry topping.

The gluten-free crust is made with almond flour, which gives it a nutty, slightly sweet flavor that pairs perfectly with the smooth cheesecake filling and the burst of fresh blueberries on top.

They are simple to make and perfect for serving at any gathering.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 2 tbsp maple syrup
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 2/3 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. For the crust: In a medium bowl, combine almond flour, coconut flour, melted butter, and maple syrup. Press the mixture into the bottom of a greased 9×9-inch baking dish.
3. Bake the crust for 8-10 minutes, until golden brown. Remove from the oven and set aside to cool.
4. For the cheesecake filling: In a large bowl, beat the softened cream cheese, sour cream, sugar, eggs, and vanilla extract until smooth and creamy.
5. Pour the cheesecake filling over the cooled crust.
6. Bake for 25-30 minutes, or until the center is set and the edges are lightly browned. Allow it to cool to room temperature.
7. For the blueberry topping: In a small saucepan, combine the blueberries and sugar. Cook over medium heat, stirring occasionally, until the blueberries break down and form a syrup, about 5 minutes.
8. Pour the blueberry topping over the cooled cheesecake bars. Refrigerate for at least 2 hours before slicing and serving.

These blueberry cheesecake bars are the perfect balance of creamy and tangy, with a fresh burst of blueberry flavor that adds brightness to every bite.

The almond flour crust adds a delightful texture and flavor that complements the richness of the cheesecake filling.

Serve these bars chilled for the best texture and enjoy them as a refreshing yet indulgent dessert.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are soft, fluffy, and bursting with juicy blueberries.

They are made with a blend of gluten-free flour, almond flour, and a hint of lemon zest to enhance the flavor.

These muffins are perfect for a quick breakfast or a light snack, and they freeze well, making them a great make-ahead option.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup melted coconut oil (or butter)
• 2 large eggs
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 1/2 cups fresh blueberries (or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the melted coconut oil, eggs, almond milk, vanilla extract, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are a wonderful treat that combines the natural sweetness of blueberries with a light, fluffy texture.

They are easy to make and perfect for a grab-and-go breakfast or a light snack.

The addition of lemon zest elevates the flavor, making these muffins more than just your average blueberry treat. The best part is that they freeze beautifully, so you can always have a batch ready for when the craving strikes.

Gluten-Free Blueberry Sorbet

This refreshing blueberry sorbet is the perfect summer treat.

Made with fresh blueberries, a touch of lemon juice, and a little honey or maple syrup, it’s a simple yet delicious way to enjoy the natural sweetness of blueberries.

It’s naturally gluten-free, dairy-free, and vegan, making it a crowd-pleaser for all dietary needs.

The smooth texture and vibrant color make this sorbet a stunning and refreshing dessert.

Ingredients:

• 4 cups fresh blueberries (or frozen)
• 1/2 cup water
• 1/4 cup honey or maple syrup
• 1 tbsp fresh lemon juice
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the blueberries, water, honey (or maple syrup), lemon juice, and salt. Blend until smooth.
2. Pour the mixture into a shallow baking dish or ice cream maker container.
3. If using an ice cream maker, follow the manufacturer’s instructions. If freezing in a baking dish, place the dish in the freezer and stir every 30 minutes for the first 2-3 hours to break up any ice crystals. Continue freezing until firm, about 4-6 hours.
4. Scoop into bowls or cones and serve immediately for a refreshing treat.

This gluten-free blueberry sorbet is the ultimate way to cool off on a warm day.

The bright, tangy lemon perfectly complements the sweetness of the blueberries, creating a well-balanced and naturally refreshing dessert.

It’s easy to make and can be prepared in advance, making it a great option for parties or casual get-togethers.

Gluten-Free Blueberry Coconut Macaroons

These gluten-free blueberry coconut macaroons are soft and chewy on the inside, with a slight crispiness on the outside.

The addition of blueberries adds a lovely burst of flavor that complements the coconut, making for a sweet and satisfying treat.

These macaroons are simple to prepare and a great choice for those who love coconut-based desserts.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/2 cup fresh blueberries
• 2/3 cup egg whites (about 4 large eggs)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Stir until the mixture is well combined.
3. Gently fold the blueberries into the mixture, taking care not to crush them.
4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 15-18 minutes, or until the macaroons are golden brown on the edges.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These blueberry coconut macaroons are a fantastic gluten-free dessert, offering a chewy texture with a coconut flavor that’s perfectly complemented by the juicy blueberries.

They are light yet satisfying, making them perfect for any occasion, from casual gatherings to more formal events.

The blueberries add an extra layer of freshness and sweetness, making these macaroons a delightful treat.

Gluten-Free Blueberry Pancakes

These gluten-free blueberry pancakes are soft, fluffy, and packed with sweet, juicy blueberries.

They are a perfect breakfast or brunch option and are easy to make using gluten-free flour. The addition of blueberries enhances the flavor, making each bite a burst of sweetness.

Whether you’re looking for a cozy breakfast or a fun weekend treat, these pancakes are a great choice.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup almond milk (or any non-dairy milk)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 cup fresh blueberries

Instructions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the almond milk, egg, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
7. Cook for 2-3 minutes on each side, until golden brown and cooked through.
8. Serve warm with maple syrup, additional blueberries, or whipped cream.

These gluten-free blueberry pancakes are a delicious and satisfying way to start your day. The fluffy texture and burst of blueberries in each bite make them irresistible.

Whether served with syrup, yogurt, or fresh fruit, these pancakes are a versatile breakfast option that’s sure to please everyone at the table.

Plus, they can easily be made dairy-free by using coconut oil and non-dairy milk.

Gluten-Free Blueberry Almond Cake

This gluten-free blueberry almond cake is a moist and flavorful dessert that combines the rich nuttiness of almond flour with the juicy burst of fresh blueberries.

With its simple ingredients and elegant texture, it’s perfect for any occasion, whether as an afternoon tea treat or a special dessert at a dinner party.

The light sweetness and almond flavor make it a stand-out treat for gluten-free dessert lovers.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/2 cup unsweetened applesauce
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup slivered almonds (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, gluten-free flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the applesauce, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle slivered almonds on top of the batter (if using).
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free blueberry almond cake is soft, tender, and bursting with sweet blueberries.

The almond flour gives it a lovely, nutty flavor that pairs perfectly with the fruit. Whether enjoyed as a snack, dessert, or breakfast, this cake offers a beautiful balance of flavors.

It’s also a great choice for those avoiding gluten while still wanting a delicious, satisfying cake.

Gluten-Free Blueberry Chia Pudding

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

Packed with omega-3s, antioxidants, and fiber from the chia seeds and blueberries, it’s not only a nourishing treat but also a delicious one.

The creamy consistency of the chia pudding paired with the burst of fresh blueberries makes for a delightful treat that feels indulgent yet nutritious.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any non-dairy milk)
• 1 tbsp maple syrup (or honey)
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• Additional blueberries for topping

Instructions:

1. In a bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir until the mixture is fully combined and the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. After the pudding has set, stir it to ensure an even consistency.
5. Spoon the chia pudding into serving cups and top with fresh blueberries.
6. Serve chilled and enjoy!

This blueberry chia pudding is a refreshing and healthy dessert or breakfast option.

The creamy texture of the chia seeds combined with the natural sweetness of the blueberries makes it a satisfying treat.

It’s a perfect make-ahead dessert that can be prepared in advance, making it a convenient option for busy mornings or as a quick, healthy snack.

Gluten-Free Blueberry Lemon Scones

These gluten-free blueberry lemon scones are light, fluffy, and bursting with the bright, refreshing flavors of lemon and blueberry.

They have a slightly crumbly texture, with a hint of sweetness, and are perfect for an afternoon tea or breakfast treat.

The combination of fresh blueberries and zesty lemon creates a mouthwatering flavor profile that everyone will love.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter (or dairy-free butter)
• 1 large egg
• 1/2 cup almond milk (or regular milk)
• Zest of 1 lemon
• 1 1/2 cups fresh blueberries
• 1 tbsp lemon juice (optional, for extra flavor)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Cut the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, lemon zest, and lemon juice (if using).
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Turn the dough onto a lightly floured surface and gently knead it until it forms a ball.
8. Pat the dough into a circle, about 1-inch thick, and cut it into 8 wedges.
9. Place the wedges on the prepared baking sheet and bake for 18-20 minutes, or until golden brown on top.
10. Allow the scones to cool for a few minutes before serving.

These gluten-free blueberry lemon scones are the perfect balance of sweet and tangy.

The tender, crumbly texture of the scones, combined with the fresh burst of blueberries and zesty lemon flavor, makes them a standout treat.

They’re ideal for breakfast, brunch, or as a delightful snack with tea.

The best part is that they’re simple to make and can be enjoyed fresh out of the oven or stored for later.

Gluten-Free Blueberry Crumble Bars

These gluten-free blueberry crumble bars are a delightful, easy-to-make dessert with a buttery, crumbly topping and a sweet, fruity filling.

The oats and almond flour combine to give the crust and crumble topping a perfect texture, while the blueberries create a burst of natural sweetness.

These bars are perfect for a snack, picnic, or a casual dessert that everyone will enjoy.

Ingredients:

• 2 cups gluten-free oats
• 1/2 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup melted butter (or coconut oil for dairy-free)
• 1 egg
• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine the oats, almond flour, gluten-free flour, brown sugar, cinnamon, and salt.
3. Add the melted butter (or coconut oil) and egg to the dry ingredients and stir until the mixture is combined and crumbly.
4. Press about 2/3 of the oat mixture into the bottom of the prepared baking dish to form the crust.
5. In a separate bowl, toss the blueberries with sugar, cornstarch, and lemon juice until evenly coated.
6. Spread the blueberry mixture evenly over the crust.
7. Sprinkle the remaining crumble mixture over the blueberries.
8. Bake for 30-35 minutes, or until the top is golden brown and the blueberries are bubbling.
9. Allow the bars to cool completely before cutting into squares.

These gluten-free blueberry crumble bars offer the perfect combination of a sweet, fruity filling and a rich, buttery crumble topping.

The blueberries add a burst of flavor while the oat-almond crust adds a satisfying crunch.

They’re simple to make and can easily be packed as a treat for on-the-go or served as a dessert at any gathering.

Gluten-Free Blueberry Panna Cotta

This creamy, smooth blueberry panna cotta is an elegant dessert that’s both rich and refreshing.

It’s made with simple ingredients like cream, sugar, and vanilla, and topped with a fresh blueberry compote that adds a delightful contrast in texture and flavor.

Perfect for dinner parties or special occasions, this panna cotta is gluten-free and can easily be made dairy-free with coconut milk.

Ingredients:

• 1 1/2 cups heavy cream (or coconut milk for dairy-free)
• 1/2 cup whole milk (or non-dairy milk)
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 packet (about 2 tsp) unflavored gelatin
• 2 tbsp cold water
• 1 1/2 cups fresh blueberries
• 2 tbsp sugar (for compote)
• 1 tbsp lemon juice

Instructions:

1. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for 5-10 minutes to bloom.
2. In a saucepan, combine the heavy cream (or coconut milk), whole milk (or non-dairy milk), and sugar. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from heat and stir in the vanilla extract.
4. Add the bloomed gelatin to the hot cream mixture, stirring until the gelatin is completely dissolved.
5. Pour the panna cotta mixture into individual serving glasses or bowls and refrigerate for at least 4 hours, or until fully set.
6. For the compote: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes.
7. Let the blueberry compote cool to room temperature before topping the panna cotta with it.
8. Serve the panna cotta chilled with the blueberry compote on top.

This gluten-free blueberry panna cotta is a decadent yet light dessert that is perfect for special occasions.

The creamy panna cotta pairs wonderfully with the sweet and slightly tangy blueberry compote. The contrast in textures—smooth panna cotta and juicy blueberries—makes each bite a treat.

It’s an easy-to-make dessert that can be prepared in advance, making it ideal for dinner parties or gatherings.

Gluten-Free Blueberry Yogurt Parfaits

These gluten-free blueberry yogurt parfaits are a simple, healthy, and delicious dessert or snack.

Layering creamy yogurt with fresh blueberries and a touch of honey creates a refreshing treat that’s both satisfying and nutritious.

It’s an easy, no-bake dessert that you can assemble in minutes, making it perfect for last-minute gatherings or a quick, indulgent snack.

Ingredients:

• 2 cups plain Greek yogurt (or dairy-free yogurt)
• 1 tbsp honey (or maple syrup)
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup gluten-free granola
• Additional honey or maple syrup (optional, for drizzling)

Instructions:

1. In a medium bowl, combine the Greek yogurt, honey, and vanilla extract. Stir until smooth and well combined.
2. In individual serving glasses or bowls, layer the yogurt mixture, blueberries, and granola. Start with a spoonful of yogurt, followed by blueberries, and a sprinkle of granola.
3. Repeat the layers until the glasses are filled.
4. Top each parfait with a few more blueberries and a drizzle of honey or maple syrup, if desired.
5. Serve immediately or refrigerate for up to an hour before serving.

These gluten-free blueberry yogurt parfaits are not only delicious but also versatile. They’re perfect for breakfast, a light dessert, or a refreshing snack.

The creamy yogurt, fresh blueberries, and crunchy granola create a satisfying balance of textures and flavors, while the honey or maple syrup adds a touch of sweetness.

It’s a quick, customizable dessert that can be prepared in minutes and enjoyed by all.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are soft, fluffy, and packed with juicy blueberries, making them an ideal breakfast or snack.

Made with gluten-free flour, they are easy to prepare and perfect for anyone on a gluten-free diet.

The addition of lemon zest gives them a fresh citrus twist, which pairs perfectly with the sweetness of the blueberries.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any non-dairy milk)
• 1/4 cup melted butter (or coconut oil)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 1/2 cups fresh blueberries
• 2 tbsp sugar (for sprinkling)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the tops of the muffins with sugar.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center 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 blueberry muffins are the perfect balance of sweetness, fluffiness, and fresh blueberry flavor.

The lemon zest enhances the blueberries, creating a refreshing burst in every bite.

They’re great for breakfast or a midday snack, and they can be stored for several days or frozen for later use.

Gluten-Free Blueberry Cheesecake Bars

These gluten-free blueberry cheesecake bars feature a creamy, rich cheesecake filling on a crisp, buttery gluten-free crust, topped with a luscious blueberry compote.

They’re a perfect combination of tangy, sweet, and rich textures, offering an indulgent dessert that everyone can enjoy, regardless of dietary restrictions.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter
• For the cheesecake filling:
  • 2 cups cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
• For the blueberry compote:
  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water

Instructions:

1. Preheat the oven to 325°F (160°C) and line an 8×8-inch baking dish with parchment paper.
2. For the crust: In a bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
3. Press the crumb mixture evenly into the bottom of the prepared baking dish and bake for 8-10 minutes, or until golden. Remove from the oven and let it cool.
4. For the cheesecake filling: In a large bowl, beat the cream cheese, sour cream, and sugar until smooth. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
5. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 35-40 minutes, or until the center is set and the edges are slightly golden.
6. For the blueberry compote: In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries burst and the sauce thickens, about 5-7 minutes. Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
7. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Once chilled, top the cheesecake with the blueberry compote and slice into squares.

These gluten-free blueberry cheesecake bars are indulgent and creamy with a perfect balance of sweetness from the blueberry compote.

The crunchy gluten-free graham cracker crust adds texture to each bite, while the cheesecake filling is smooth and velvety.

This is a wonderful dessert for any occasion, from casual gatherings to more formal events.

Gluten-Free Blueberry Lemon Ice Cream

This homemade gluten-free blueberry lemon ice cream is a creamy, refreshing treat that’s easy to make and full of vibrant, fresh flavors.

The tangy lemon complements the sweetness of the blueberries, creating a unique, balanced dessert.

Perfect for summer or any time you want a cool, indulgent treat, this ice cream can be made with or without an ice cream maker.

Ingredients:

• 2 cups fresh blueberries
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1/2 cup whole milk (or non-dairy milk)
• 1/2 cup sugar
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and release their juices, about 5-7 minutes.
2. Mash the blueberries with a fork or use an immersion blender to puree the mixture to your desired consistency.
3. In a separate bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon zest.
4. Pour the blueberry mixture into the cream mixture and stir to combine.
5. If you’d like a thicker consistency, dissolve 1 tablespoon of cornstarch in a little cold water and stir it into the mixture. Heat over low heat until thickened, then remove from the heat.
6. Let the mixture cool to room temperature, then refrigerate for 2-3 hours.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Alternatively, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until it reaches a creamy consistency (about 4 hours).
8. Once the ice cream is set, serve immediately or store in the freezer for later enjoyment.

This gluten-free blueberry lemon ice cream is an incredibly refreshing dessert, with the bright citrus flavor of lemon enhancing the natural sweetness of the blueberries.

The smooth and creamy texture makes it a decadent treat, and it’s naturally gluten-free, dairy-free (if using coconut cream), and vegan-friendly (with the right substitutions).

It’s the perfect way to cool off and indulge on a hot day!

Gluten-Free Blueberry Tarts

These gluten-free blueberry tarts feature a buttery, crumbly crust filled with a creamy custard base and topped with fresh, juicy blueberries.

The combination of flavors and textures is delightful, with the tartness of the berries perfectly balancing the richness of the custard.

These individual tarts make an elegant dessert for special occasions or a fun treat for your family.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup cold butter, cut into small pieces
  • 1 egg
  • 1/4 tsp salt
• For the custard:
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
• For the topping:
  • 2 cups fresh blueberries
  • 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or tart pans.
2. For the crust: In a food processor, combine the gluten-free flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough comes together.
3. Divide the dough into 6 portions and press each into the bottom and sides of the tart pans.
4. Bake the crusts for 10-12 minutes or until lightly golden. Let them cool completely.
5. For the custard: In a small saucepan, heat the heavy cream over medium heat until it starts to steam, but not boil.
6. In a separate bowl, whisk the egg yolks and sugar until smooth. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
7. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in the vanilla extract.
8. Pour the custard into the cooled tart shells and refrigerate for at least 1 hour to set.
9. Top with fresh blueberries and a drizzle of honey, if desired, before serving.

These gluten-free blueberry tarts are a sophisticated yet simple dessert.

The rich custard filling paired with the fresh blueberries and buttery crust creates a balanced and satisfying treat.

They’re perfect for entertaining or as a special family dessert.

Gluten-Free Blueberry Fudge

This gluten-free blueberry fudge combines the richness of creamy white chocolate with the tangy sweetness of fresh blueberries.

It’s an indulgent, no-bake treat that’s perfect for parties, gifting, or satisfying your sweet tooth.

With its smooth texture and fresh fruit flavor, it’s a simple and delightful way to enjoy blueberries in a different form.

Ingredients:

• 1 cup white chocolate chips
• 1/2 cup sweetened condensed milk
• 1/4 cup fresh blueberries
• 1 tsp vanilla extract
• 1/4 tsp lemon juice (optional, for a tangy twist)

Instructions:

1. Line a small baking dish (such as an 8×8-inch pan) with parchment paper for easy removal.
2. In a microwave-safe bowl, melt the white chocolate chips and sweetened condensed milk together. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
3. Gently fold in the vanilla extract and lemon juice (if using).
4. In a separate small bowl, mash the blueberries with a fork, leaving a few whole for texture.
5. Gently fold the mashed blueberries into the melted chocolate mixture, being careful not to overmix to preserve the blueberry pieces.
6. Pour the fudge mixture into the prepared baking dish and spread it evenly.
7. Refrigerate for 2-3 hours, or until fully set.
8. Once set, cut the fudge into small squares and serve.

This gluten-free blueberry fudge is a rich, creamy treat with a fresh fruit twist.

The sweetness of the white chocolate pairs perfectly with the juicy blueberries, creating a decadent dessert that’s sure to impress.

It’s an easy, no-bake dessert that can be made ahead and stored in the fridge for a few days.

Gluten-Free Blueberry Sorbet

This refreshing gluten-free blueberry sorbet is a perfect summertime dessert, offering the sweet and tart flavors of blueberries in a smooth, icy treat.

It’s naturally dairy-free and gluten-free, making it suitable for various dietary preferences.

With only a few simple ingredients, you can create a vibrant, fruity dessert that’s both light and indulgent.

Ingredients:

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

Instructions:

1. In a saucepan, combine the blueberries, sugar, lemon juice, and water. Cook over medium heat for about 5-7 minutes, or until the blueberries release their juices and the mixture becomes syrupy.
2. Use a blender or immersion blender to puree the blueberry mixture until smooth.
3. Strain the mixture through a fine mesh sieve to remove the skins and seeds, if desired.
4. Pour the blueberry puree into a shallow dish and place it in the freezer.
5. After about an hour, remove the dish from the freezer and scrape the mixture with a fork to break up any ice crystals. Repeat every 30 minutes for about 2-3 hours, or until the sorbet is smooth and frozen.
6. Once the sorbet reaches the desired consistency, scoop it into bowls and serve immediately.

This gluten-free blueberry sorbet is a vibrant and refreshing dessert that’s perfect for hot weather.

The natural sweetness and tartness of the blueberries shine through in every bite, making it a simple yet elegant treat.

It’s easy to make, naturally vegan, and can be enjoyed by everyone.

Gluten-Free Blueberry Oatmeal Cookies

These gluten-free blueberry oatmeal cookies combine the chewy texture of oats with the burst of fresh blueberries, creating a delicious, wholesome treat.

They are sweetened with honey and packed with fiber, making them a perfect snack or dessert for any time of day.

The combination of blueberries and oats also makes them a healthier alternative to traditional cookies, without compromising on flavor.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup coconut oil (or butter), melted
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat the 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, salt, and cinnamon.
3. In a separate bowl, whisk together the melted coconut oil (or butter), honey (or maple syrup), egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blueberries and chopped nuts (if using).
6. Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are firm to the touch.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry oatmeal cookies are a perfect balance of soft and chewy with just the right amount of sweetness.

The oats provide a satisfying texture, while the blueberries add a burst of fresh flavor in every bite.

Whether you enjoy them as an afternoon snack or a sweet treat, they are a healthy and delicious option.

Gluten-Free Blueberry Coconut Cake

This moist and flavorful gluten-free blueberry coconut cake is a tropical-inspired dessert that’s sure to impress.

The combination of coconut flour and shredded coconut gives the cake a rich, slightly sweet flavor, while the blueberries add bursts of fruity goodness.

It’s a perfect cake for any occasion, from birthdays to casual gatherings.

Ingredients:

• 1 cup coconut flour
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup shredded coconut
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the coconut flour, gluten-free all-purpose flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk the eggs, melted coconut oil, coconut milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the blueberries and shredded coconut.
6. Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, dust with powdered sugar if desired before serving.

This gluten-free blueberry coconut cake is a wonderful dessert that brings together tropical flavors in a light and moist cake.

The shredded coconut adds a nice texture, and the blueberries offer pops of sweetness that make every bite exciting.

It’s a simple yet elegant cake that’s perfect for any celebration or just to enjoy with a cup of tea.

Gluten-Free Blueberry Smoothie Bowl

This refreshing and nutritious gluten-free blueberry smoothie bowl is packed with antioxidants from the fresh blueberries and provides a creamy texture thanks to the blend of banana and yogurt.

Topped with granola, nuts, and fresh fruit, it makes for a delicious breakfast or light dessert that’s both satisfying and nourishing.

Ingredients:

• 1 cup frozen blueberries
• 1/2 ripe banana
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/4 cup almond milk (or any milk of choice)
• 1 tbsp chia seeds (optional)
• 1 tsp honey or maple syrup (optional)
• Toppings: granola, sliced almonds, fresh fruit, coconut flakes

Instructions:

1. In a blender, combine the frozen blueberries, banana, Greek yogurt, almond milk, chia seeds (if using), and honey (or maple syrup) if desired.
2. Blend until smooth and thick, adding more milk if needed to reach your preferred consistency.
3. Pour the smoothie mixture into a bowl and smooth the top with a spoon.
4. Top the smoothie bowl with your choice of toppings, such as granola, sliced almonds, fresh fruit, and coconut flakes.
5. Serve immediately and enjoy with a spoon!

This gluten-free blueberry smoothie bowl is a vibrant and delicious way to start your day or satisfy your sweet tooth.

It’s packed with healthy ingredients, and the toppings add a satisfying crunch and extra burst of flavor.

You can customize it with your favorite fruits and nuts, making it as indulgent or as healthy as you like. It’s a versatile and refreshing dessert or snack!

Gluten-Free Blueberry Pancakes

These fluffy gluten-free blueberry pancakes are a delightful way to start your morning.

The sweet and tart blueberries are suspended in the batter, creating pockets of flavor in every bite.

Made with gluten-free flour, they are light and fluffy, perfect for anyone following a gluten-free lifestyle, while still being indulgent enough to satisfy your breakfast cravings.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1 cup buttermilk (or dairy-free milk)
• 2 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Extra butter or syrup for serving

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, buttermilk, melted butter (or coconut oil), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick, but if it’s too thick, add a little more milk to reach the desired consistency.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease 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 begin to form on the surface, then flip and cook for another 2-3 minutes on the other side.
7. Remove the pancakes from the skillet and keep them warm while you cook the remaining pancakes.
8. Serve the pancakes with extra butter and maple syrup.

These gluten-free blueberry pancakes are a delicious and satisfying way to enjoy breakfast. They are light, fluffy, and filled with bursts of fresh blueberries.

Whether served with syrup, whipped cream, or fresh fruit, they’re a perfect weekend treat or special breakfast.

Gluten-Free Blueberry Pie

A classic dessert with a gluten-free twist, this blueberry pie has a buttery, flaky crust filled with sweet, juicy blueberries.

The combination of cinnamon and lemon juice adds depth to the fruit filling, and the pie crust is made with gluten-free flour for a satisfying, crumbly texture.

It’s the perfect dessert for summer gatherings or any special occasion.

Ingredients:

• For the crust:
  • 2 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup cold butter, cubed
  • 1/4 cup ice water (plus extra if needed)
• For the filling:
  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp butter, cut into small pieces

Instructions:

1. For the crust: In a food processor, combine the gluten-free flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Turn the dough out onto a floured surface and knead it gently until smooth.
3. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 1 hour.
4. Preheat the oven to 375°F (190°C).
5. For the filling: In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Toss until the blueberries are evenly coated.
6. Roll out one portion of the dough and line a 9-inch pie dish with it. Pour the blueberry mixture into the crust and dot with small pieces of butter.
7. Roll out the second portion of dough and place it over the blueberries. Trim any excess dough, then crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.
8. Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling.
9. Allow the pie to cool before slicing and serving.

This gluten-free blueberry pie is a rich, flavorful dessert with a flaky crust and a sweet blueberry filling.

The warm spices and tart lemon juice balance out the sweetness of the berries, making each bite a perfect combination of flavors.

It’s a fantastic way to enjoy a classic favorite while accommodating gluten-free diets.

Gluten-Free Blueberry Chia Pudding

This gluten-free blueberry chia pudding is a creamy, nutritious dessert or breakfast option that’s incredibly easy to make.

It’s packed with fiber and omega-3 fatty acids from the chia seeds, while the blueberries add a burst of sweetness and antioxidants.

This no-bake treat is perfect for meal prep, as it can be made in advance and stored in the fridge for a quick, grab-and-go option.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or any milk of choice)
• 1 tbsp maple syrup or honey (optional)
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• Additional toppings: granola, nuts, coconut flakes

Instructions:

1. In a bowl, whisk together the chia seeds, almond milk, maple syrup (if using), and vanilla extract.
2. Cover the bowl and refrigerate for at least 4 hours or overnight. Stir the pudding after 30 minutes to prevent the chia seeds from clumping together.
3. After the pudding has set, give it a good stir to ensure it has a creamy consistency.
4. Gently fold in the fresh blueberries.
5. Spoon the pudding into serving bowls or jars and top with additional blueberries, granola, or other toppings of your choice.
6. Serve immediately or refrigerate for later.

This gluten-free blueberry chia pudding is a quick and easy dessert that’s both healthy and satisfying.

The chia seeds thicken the almond milk into a creamy, pudding-like texture, while the fresh blueberries provide a refreshing burst of flavor

It’s a perfect option for a light, nutritious dessert or a make-ahead breakfast.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are a delightful breakfast or snack that combines a soft, moist crumb with bursts of juicy blueberries.

Perfectly sweetened with a hint of honey and vanilla, these muffins are a great way to start your day or enjoy as an afternoon treat.

They’re simple to make and can easily be customized with a sprinkle of cinnamon or lemon zest for an extra burst of flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 2 large eggs
• 1/2 cup unsweetened applesauce (or yogurt)
• 1/4 cup melted coconut oil (or butter)
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any milk of choice)
• 1 1/2 cups fresh blueberries

Instructions:

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

These gluten-free blueberry muffins are tender, slightly sweet, and full of fresh blueberries in every bite.

They’re the perfect grab-and-go breakfast or snack, offering a nutritious way to enjoy the natural sweetness of blueberries.

The muffins freeze well, so you can make a batch ahead of time for a quick treat throughout the week.

Gluten-Free Blueberry Cheesecake Bars

These gluten-free blueberry cheesecake bars are the perfect balance of creamy, tangy cheesecake and sweet blueberry topping, all on a buttery gluten-free crust.

They’re easy to make, no-bake, and perfect for serving a crowd.

The combination of the rich, velvety cheesecake layer and the fresh blueberries on top creates a mouthwatering dessert that everyone will love.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter (or coconut oil)
• For the filling:
  • 2 cups cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream (or whipped coconut cream for dairy-free)
• For the blueberry topping:
  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. For the crust: In a medium bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch square pan to form an even layer.
2. Refrigerate the crust while preparing the filling.
3. For the filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Gently fold in the whipped cream until well combined.
5. Spread the cheesecake mixture evenly over the chilled crust and refrigerate for at least 2-3 hours or until the filling is firm.
6. For the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally.
7. Mix the cornstarch with water to create a slurry, then add it to the blueberry mixture. Stir constantly until the sauce thickens.
8. Let the blueberry topping cool before spreading it evenly over the cheesecake bars.
9. Slice into bars and refrigerate for at least 30 minutes before serving.

These gluten-free blueberry cheesecake bars are a creamy, fruity treat that’s both decadent and refreshing.

The crunchy graham cracker crust adds a delightful contrast to the smooth cheesecake filling, while the sweet blueberry topping finishes off the bars with a burst of natural flavor.

They’re perfect for gatherings, potlucks, or anytime you want a rich dessert with minimal effort.

Gluten-Free Blueberry Ice Cream

This homemade gluten-free blueberry ice cream is smooth, creamy, and bursting with fresh blueberry flavor.

Made with coconut milk and fresh blueberries, it’s a dairy-free treat that anyone can enjoy.

The combination of sweetened blueberries and the rich, velvety texture of coconut milk creates a refreshing and indulgent ice cream that’s perfect for hot days or as a special dessert.

Ingredients:

• 2 cups fresh blueberries
• 1/4 cup sugar (or honey)
• 1/2 tsp vanilla extract
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup coconut cream (optional, for extra creaminess)
• 1 tbsp lemon juice

Instructions:

1. In a medium saucepan, combine the blueberries and sugar. Cook over medium heat for about 5-7 minutes, or until the blueberries have softened and released their juices. Mash the blueberries with a fork or potato masher to create a chunky sauce.
2. Stir in the vanilla extract and lemon juice, then remove from heat and let the mixture cool completely.
3. Once cooled, pour the blueberry mixture into a blender or food processor and blend until smooth.
4. In a separate bowl, whisk together the coconut milk and coconut cream (if using) until smooth and fully combined.
5. Add the blueberry puree to the coconut milk mixture and stir to combine.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
8. Serve and enjoy!

This gluten-free blueberry ice cream is a cool, refreshing treat that’s perfect for summer or anytime you’re craving something sweet and creamy.

The blueberries lend a natural sweetness, while the coconut milk adds richness, making it a deliciously indulgent yet dairy-free dessert.