Chunky Maple Blueberry Sauce

This maple blueberry sauce is my go-to for topping my Dairy-Free Gluten-Free Dutch Baby and Dairy-Free Cheesecake Ice Cream recipes! It’s also delicious on pancakes, waffles, cheesecake, and other sweets. The recipe takes just minutes to make, but offers naturally sweet versatility. And did I mention that it’s naturally allergy-friendly and optionally paleo?!

Special Diet Notes: Maple Blueberry Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegetarian, and generally top food allergy-friendly.

For paleo maple blueberry sauce, substitute tapioca flour for the cornstarch.

Chunky Maple Blueberry Sauce

 

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Prep time

5 mins

Cook time

8 mins

Total time

13 mins

 

You can use fresh or frozen fruit to make this delicious sauce. It pairs well with breakfast and dessert.

Author: Alisa Fleming

Recipe type: Sauce

Cuisine: American

Serves: 6 to 8 servings

Ingredients

• 2 cups fresh or frozen (unthawed) blueberries
• ¼ cup maple syrup or liquid sweetener of choice
• Pinch salt
• 2 teaspoons water
• 1 teaspoon non-GMO cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Place the blueberries, sweetener, and salt in a small saucepan and stir to combine. Bring the mixture to a boil, while whisking. The blueberries will begin to release their juices. Reduce the heat to a simmer, and allow the mixture to cook for 5 minutes, checking in to give it a stir every minute. Some of the blueberries will pop as they cook, releasing more juices.
2. In a small dish, whisk the water and cornstarch until dissolved. Whisk the mixture into the blueberry sauce. Bring the sauce back to a low boil, and allow it to boil for 2 minutes, while whisking. It should thicken up nicely.
3. Remove from the heat and whisk in the lemon juice and vanilla extract. Let the sauce cool for a few minutes before serving.

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