This maple blueberry sauce is my go-to for pancakes, Dutch babies, and dairy-free cheesecake ice cream! It takes just minutes to make, but offers naturally sweet versatility.
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
Prep time
Cook time
Total time
Author: Alisa Fleming
Serves: 6 to 8 servings
Ingredients
- 2 cups fresh or frozen (unthawed) blueberries
- ¼ cup pure 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
- 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.
- 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.
- Remove from the heat and whisk in the lemon juice and vanilla extract. Let sauce cool before serving.
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