Red, White and Blueberry: Gluten-Free Blueberry Recipes

Blueberries! I got so carried away by all the talk of strawberries on Wednesday that I felt sad for blueberries. They’re delicious too, and totally appropriate for the Fourth of July, and their season is just starting.

So if you’re strawberry-allergic, or if you just don’t like them, or if you have the Red taken care of in your Red White and Blue theme…blueberries are worth a second look. reports that blueberries are high in vitamins C and K, and also in fiber and manganese (which helps with enzyme production, bone health, and a host of other things). They’re also as American as apple pie, and deserve inclusion on any festive menu.

So, if I were hosting a blueberry-themed day, here’s what I’d eat. Fair warning: I don’t recommend eating all these dishes in one weekend. That’s a LOT of fiber, folks.

To start, I’d make a chilled blueberry soup. I like the looks of this recipe from Eating Well, but has posted a recipe from New York landmark restaurant Aquavit that’s also worth a look.

Then, to stick with the healthy pretense, it would be salad time. Most people suggest pairing fresh blueberries with fish or poultry and I think this is a good guideline. If, like me, you regret the long years you spent mistakenly believing that smoked fish was icky, try this smoked trout blueberry salad. If you still don’t do smoked fish, how about blueberries and gorgonzola? Both recipes are posted courtesy of the US Highbush Blueberry Council, whose site is a great resource.

I think meat can play a role in a healthy diet, so if I were feeling fancy I’d whip up this Global Gourmet recipe for blueberry sauce with seared venison loin. Since I’ve never cooked venison before, I might just start out with the sauce: I think it would taste just as nice on a burger, flank steak, or duck breast. Not that I’ve ever cooked a duck breast or a flank steak, mind you.

No blueberry Independence Day feast would be complete without a pie. I really like this recipe for gluten-free blueberry pie from Queen of the Meadow, both because it’s got a beautiful photo and because it’s really not that unhealthy. Yes, there’s a stick and a half of butter – but that’s in the whole pie! And a little butter never hurt anyone.

If you’re trying to avoid fat, then a granita is the way to go. These icy treats are the very definition of flexible, so here’s a recipe from Spry Living that’s a perfect base-line. You can add and subtract as you like and as your pantry dictates.

What are your favorite gluten-free blueberry recipes?

2 thoughts on “Red, White and Blueberry: Gluten-Free Blueberry Recipes”

  1. I too love blueberries. One of my favorite things to do with them is to freeze them and eat them as a snack to get past my Popsicle hangup. But one my favorite dessert recipes is the one that I found on which is the Gluten-free Red, White & Blue Pavlova. OMG, it is so decadent and sinful, but hey, if I’m going to be bad then I’m going to do it good and really enjoy it. Besides, I like to make my family think they are getting something that is not gluten free when it really is. Oh so yummy!

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