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?!

Chunky Maple Blueberry Sauce Recipe - a super-versatile, fast & easy sweet topper. Naturally vegan, dairy-free, gluten-free, 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
Prep time
Cook time
Total time
You can use fresh or frozen fruit to make this delicious sauce. It pairs well with breakfast and dessert.
Recipe type: Sauce
Cuisine: American
Serves: 6 to 8 servings
  • 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
  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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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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