Easy 10-Minute Blueberry Glaze (Gluten-Free, Vegan)
This homemade blueberry glaze is made with fresh juicy blueberries, and is both sweet and tangy all at once, plus it’s ready in 10 minutes. Pour this easy glaze over pound cakes, waffles, pancakes, muffins or donuts and watch ordinary treats transform into something really special. Gluten-free, dairy-free and vegan.
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Homemade Blueberry Glaze to Elevate Sweet Treats
Sometimes creating a special sweet treat is really as simple as just drizzling a sweet glaze on top of your favorite muffins, donuts, pound cake, waffles or pancakes.
Somehow, adding a rich, glossy glaze makes anything seem just a little more luxurious and decadent, and today’s recipe for a 5-ingredient, 10-minute blueberry glaze is so easy, you’ll be making it on repeat!
Why You’ll Love this Recipe:
- Simple Ingredients: The 5 ingredients required for making this simple blueberry glaze are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: All you need is just 10 minutes to bring this glaze together, and anyone can make it!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this homemade blueberry glaze recipe is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free blueberry glaze recipe.
(For exact measurements, please scroll down to printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Blueberries: You can use with fresh blueberries or frozen blueberries (if using frozen, toss the frozen blueberries in a bit of gluten-free flour to absorb the liquid).
- Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and can easily be dissolved to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).
- Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another non-dairy milk (such as rice milk, oat milk, cashew milk, coconut milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.
- Lemon Juice: For the best flavor, I recommend using fresh lemon juice. However, if you don’t have access to fresh lemons, bottled lemon juice will work too.
How to Make this Easy Blueberry Glaze (in 10 Minutes!)
Cook Blueberries: In a small saucepan, add blueberries and sugar. Cook over low heat until the blueberries soften and the mixture begins to thicken slightly.
Blend to Get Puree: Blend the blueberry mixture in a food processor to get a blueberry puree.
Whisk Powdered Sugar, Milk & Lemon Juice and Add Puree: Whisk together powdered sugar, almond milk, and lemon juice (if using) until smooth. Add the blueberry puree and mix well until you get a thick but homogeneous glaze.
Use As Desired: Use the homemade blueberry glaze to coat donuts, pour over waffles, pancakes or pound cakes!
Dish by Dish Tips:
- Blending Puree: If you don’t have a food processor to blend the strawberry mixture, you can use a high-speed blender or an immersion blender instead. Or if you don’t own any of these kitchen appliances, go the old school way and use a potato masher!
- Storing: To store, place the cooled blueberry glaze in a mason jar or airtight container and store it in the refrigerator for up to 5 days. Being using, reheat the glaze slightly in a pot or in the microwave until liquid before pouring it over cakes, pancakes, waffles, donuts, etc.
- Use Other Berries: If you wish to make another type of berry glaze, simply swap out the blueberries with other types of berries (such as strawberries, blackberries, raspberries, etc.)
What to Eat With this Perfect Blueberry Glaze:
- Blueberry donuts!
- Crispy gluten-free waffles
- Our favorite fluffy pancakes
- Your morning yogurt
Other Gluten-Free Blueberry Recipes You’ll Love:
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy 10-Minute Blueberry Glaze (Gluten-Free, Vegan)
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This homemade blueberry glaze is made with fresh blueberries, and is both sweet and tangy all at once, plus it’s ready in under 10 minutes. Pour this easy glaze over pound cakes, waffles, pancakes, muffins or donuts and watch ordinary treats transform into something really special. Gluten-free, dairy-free and vegan.
Ingredients
- 1/4 cup blueberries
- 2 tablespoons sugar
- 1 cup powdered sugar (more if needed)
- 2 tablespoons unsweetened almond milk (more if needed)
- 1 teaspoon fresh lemon juice (optional, for brightness)
Instructions
- Cook Blueberries: In a small saucepan, add blueberries and sugar. Cook over low heat until the blueberries soften and the mixture begins to thicken slightly.
- Blend to Get Puree: Blend the blueberry mixture in a food processor to get a blueberry puree.
- Whisk Powdered Sugar, Milk & Lemon Juice: Whisk together powdered sugar, almond milk, and lemon juice (if using) until smooth.
- Add Blueberry Puree & Mix to Form Glaze: Add the blueberry puree and mix well until you get a thick but homogeneous glaze.
Notes
Blueberries: You can use with fresh blueberries or frozen blueberries (if using frozen, toss the frozen blueberries in a bit of gluten-free flour to absorb the liquid).
Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and can easily be dissolved to get a smooth glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index).
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another non-dairy milk (such as rice milk, oat milk, cashew milk, coconut milk, etc.). If you are not lactose-intolerant, go ahead and use regular milk instead.
Lemon Juice: For the best flavor, I recommend using fresh lemon juice. However, if you don’t have access to fresh lemons, bottled lemon juice will work too.
Storing: To store, place the cooled blueberry glaze in a mason jar and store it in the refrigerator for up to 5 days. Being using, reheat the glaze slightly in a pot or in the microwave until liquid before pouring it over cakes, pancakes, waffles, donuts, etc.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Basics
- Method: Stovetop
