Blueberry Dressing by The Whole Cook vertical(1)

We go through a lot of blueberries in my home. Mostly due to my three year old daughter who eats a pint in one sitting. That is not an exaggeration. Give the girl a sheet pan of Roasted Brussels Sprouts and a pint of blueberries and she’s the happiest kid on earth.

This Blueberry Dressing isn’t for her though. No, this dressing is for her mama.

Blueberry Dressing by The Whole Cook horizontal salad up close

Lately I’ve been itching for warm weather but all I’m getting is rain, rain, and more rain. This Blueberry Dressing is my way of resisting it. It feels like Spring and Summer. It’s glorious.

If you  try to find a store-bought blueberry dressing you’re going to discover that the ingredient list is long, complicated, and full of things you don’t want. Sugar, corn syrup, and very complicated scientific sounding words. No, no, and nopity nope.

My Blueberry Dressing requires only a handful of simple ingredients. No guilt. No dairy. No gluten. No sugar. No junk. Very few calories.

So what sweetens this simple dressing if it’s not sugar? A little coconut aminos and orange juice does the trick!

Blueberry Dressing by The Whole Cook horizontal up close

One question I know I’ll get (because I get it repeatedly on my Strawberry Basil Dressing) is do you really need to use light olive oil instead of extra virgin? Friends, I love EVOO. I use it in absolutely everything except dressings and mayo. It is too thick, oily, and strong tasting to blend effectively into a dressing. So, yes, you want to use the light olive oil.

I enjoy this luscious dressing on salads filled with blueberries, raspberries, and Sticky Candied Pecans. I add crumbled goat cheese when I have it. Now that’s a summer salad, right?

Blueberry Dressing by The Whole Cook horizontal salad with dressing

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Blueberry Dressing

This Blueberry Dressing is quick and easy! The color can't be beat! Plus it's sugar free, dairy free, and Whole30 compliant. It's sure to brighten up any salad!


  • 1/2 cup fresh blueberries
  • 1/2 cup water
  • 1/4 cup light olive oil, not extra virgin
  • 1 tbsp fresh orange juice
  • 1 tsp coconut aminos
  • 1/4 tsp lemon juice


  • Add blueberries and water to a small pot. Heat on high heat and bring to a boil. Reduce heat to medium, cover, and let simmer for 5 minutes.
  • Pour cooked blueberries and water into a blender. Add all other ingredients. Blend until completely smooth.
  • Taste. Add a smidge more orange juice if you prefer a sweeter flavor. I like mine as is because I tend to load my salad up with fruit so I don't want an overly sweet dressing.
  • You can serve immediately (it will be warm) or place in the refrigerator in a sealed container to allow the dressing to cool before serving.


Do not use EVOO. It's too thick and oily for most dressings. A light olive oil will blend beautifully.


Serving: 2tbsp, Calories: 76kcal, Carbohydrates: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 17mg, Potassium: 8mg, Sugar: 1g, Vitamin C: 2.2mg, Iron: 0.1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.


Made this and love it? If you share a photo of your salad on Instagram tag me so I can check it out!

If you’re in the mood for salad dressings I bet you’ll love my most popular recipe to date, Strawberry Basil Dressing. It’s also sugar free, dairy free, gluten free, and Whole30 compliant!

Strawberry Basil Dressing by The Whole Cook horizontal

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