This Healthy Blueberry Sauce is the perfect topping to drizzle over pancakes, waffles, baked goods, and even ice cream! The easy-to-follow instructions will show you how to make a fresh and flavorful blueberry sauce without cornstarch or sugar in just 10 minutes.
This homemade blueberry sauce is here to replace sugar-laden blueberry jams, jellies, and fruit preserves with an easy blueberry compote made without refined sugar or cornstarch.
Adapted from Lindsey’s Easy Homemade Blueberry Sauce recipe over at Pinch of Yum, this healthy blueberry sauce is the perfect thick, full-bodied, and flavorful sauce to spoon over all sorts of things.
I love using it to sweeten oatmeal, pancakes, unsweetened yogurt, cottage cheese, and smoothies.
I took Lindsey’s advice and only cooked half of the blueberries (leaving the other to stir in at the end).
This trick results in a blueberry sauce with pleasant contrasting textures – perfectly sweetened mashed blueberries cooked down into a soft syrup mixed with bursts of fresh, firm blueberries in every bite.
Rather than using refined sugar, this healthy blueberry sauce is sweetened with only a tablespoon of maple syrup.
The naturally sweet blueberry flavor is emphasized by adding cinnamon, lemon juice, vanilla extract, and a pinch of salt. To thicken the sauce, cornstarch is replaced with arrowroot powder.
Needless to say, you should probably make a double batch because you’re going to want to put this sauce on everything.
Why You’ll Love This Recipe
- This fresh blueberry sauce is delicious and nutritious. It replaces sugary blueberry sauces and toppings, yet it is just as delicious.
- Blueberries are SUPER good for you. In fact, they are one of the most antioxidant-rich foods.
- No cornstarch? No problem. This easy recipe will teach you how to thicken the blueberry sauce without cornstarch.
- This is a multi-purpose sauce – great for pancakes, waffles, desserts, and so much more!
- This healthy blueberry sauce recipe is naturally low sugar, refined sugar-free, and vegan.
Ingredients You’ll Need
- Blueberries – These delicious berries are full of beneficial phytochemicals, vitamins, and minerals. Wild blueberries are smaller and have more skin than flesh. However, both the wild and the cultivated varieties contain nutrients and taste great. If you can’t find fresh blueberries, you can use frozen. They’re just as tasty and nutritious.
- Water – You need water for this recipe to cook down the blueberries into a sauce.
- Maple Syrup – This natural sweetener is a great alternative to refined sugar in many recipes.
- Cinnamon – This warming spice adds flavor and enhances the natural sweetness of berries and maple syrup.
- Lemon Juice – Fresh lemon juice adds freshness and balances the flavor of the sauce.
- Vanilla Extract – Vanilla makes everything taste better. It adds a delightful floral aroma to the sauce.
- Pinch of Salt – Salt enhances the sweet and succulent blueberry flavor.
- Arrowroot Powder – Also known as arrowroot starch, this fine powder is made from arrowroot plant roots. Its thickening properties are activated with heat, so it’s good for thickening sauces without cornstarch.
Feel free to substitute maple syrup with another healthy, natural sweetener. Agave nectar and date syrup are great natural vegan sweeteners. You could also use honey (although not vegan).
How To Make Healthy Blueberry Sauce
- Heat the ingredients: In a small saucepan, over medium heat, heat blueberries, a 1/2 cup of water, maple syrup, cinnamon, lemon juice, vanilla extract, and salt. Stir well and bring to a simmer.
- Make the arrowroot slurry: While the blueberry sauce comes to a simmer, whisk the arrowroot powder together with 2 tablespoons of water to create a “slurry.”
- Dissolve the arrowroot slurry: Once the blueberries begin simmering, let them simmer for an additional minute while stirring, and then slowly pour the arrowroot slurry into the saucepan while whisking continuously.
- Add the remaining blueberries: To the saucepan, stir in the remaining blueberries and bring to a simmer. Simmer for 10 or so seconds to warm through, and then remove from heat. Serve warm.
You can use fresh or frozen blueberries for this recipe. Seasonally fresh and juicy blueberries are great, BUT frozen blueberries work just as wonderfully. They’re picked and frozen at their peak, so they have the same great flavor and nutritional value.
However, keep in mind that frozen blueberries will need to be cooked a few minutes longer.
If you want to make a sugar-free blueberry sauce, you can leave out the maple syrup but make sure you’re using the sweetest blueberries you can find! Keep in mind that without maple syrup, the sauce will be thinner.
You can add additional blueberries or more arrowroot slurry to help thicken it more.
How to Serve Homemade Blueberry Sauce
This vibrant, gooey sauce is the perfect companion for various breakfast foods, baked goods, and desserts. This delicious homemade blueberry sauce pairs perfectly with:
- Spelt Pancakes
- Overnight Steel Cut Oats
- Yogurt Parfait
- Homemade Muesli
- Ice Cream
Storing & Freezing
- Storing: You can store the homemade blueberry sauce in the fridge in a glass jar or airtight container for 5 to 7 days. Serve cold or reheat in a saucepan or in the microwave before serving.
- Freezing: This sauce can be frozen for up to 2 months in a zip-lock freezer bag or airtight container. You can either thaw the sauce in the refrigerator or warm it on the stovetop.
Frequently Asked Questions
How do you thicken the healthy blueberry sauce without cornstarch?
Arrowroot starch is a great way to thicken fruit sauces without cornstarch. You do this by making a “slurry.” Whisk arrowroot flour into the water until smooth, and then slowly pour into a hot blueberry sauce to thicken.
Can I use frozen blueberries for blueberry sauce?
Absolutely. Keep in mind that you may need to cook frozen blueberries for a few extra minutes to get them softened and warmed through.
Is blueberry sauce the same as blueberry compote?
A compote is pieces of fruit cooked in syrup, sometimes with spices and citrus, so in this case, yes -blueberry sauce and blueberry compote are the same thing.
Healthy Blueberry Sauce
This simple blueberry sauce recipe is low in added sugar and made without cornstarch. Very easy to make. Ready in 10 minutes.
- 3 cups blueberries (fresh or frozen)
- 1/2 cup + 2 Tbsp water
- 1 Tbsp maple syrup
- 1/8 tsp cinnamon
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- pinch of salt
- 2 1/2 tsp arrowroot powder
- Place 1 1/2 cup blueberries into a small saucepan. Add 1/2 cup of water, maple syrup, cinnamon, lemon juice, vanilla extract, and a pinch of salt. Mix and start heating the blueberries over medium heat.
- In the meantime, dissolve the arrowroot powder in 2 tablespoons of water.
- When the blueberries start to simmer, cook them for 1 minute stirring occasionally.
- To add the dissolved arrowroot powder, pour it slowly into the saucepan making sure to constantly stir the blueberries.
- Add the rest of the blueberries (1 1/2 cup). Mix and bring the sauce to a simmer. Cook for 10 more seconds and take off the heat.
1. Store in the fridge in a glass container or jar with a tight lid for up to 1 week.
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Nutrition InformationYield 16 Serving Size 2 tablespoons
Amount Per Serving Calories 28Total Fat 0.1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0.1gCholesterol 0mgSodium 25.3mgCarbohydrates 7.1gFiber 0.9gSugar 4.7gProtein 0.3g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.
Saturday 13th of August 2022
Do you know could this sauce be canned and stored that way?
Saturday 13th of August 2022
This recipe is not for canning.
Thursday 3rd of March 2016
Can I use ground cinnamon, instead of the stick?
Saturday 5th of March 2016
Hi Jennifer! Yes, ground cinnamon works great too.
Friday 25th of July 2014
Can I do this with raspberries? The Outback in Sarasota Florida uses the most wonderful raspberry sauce to drizzle (I pour) over their delicious New York Cheese Cake!
Friday 25th of July 2014
Hi Mardi! I am not sure if this recipe would work with raspberries. The proportions might be a bit off because raspberries and blueberries have a different consistency. I have another recipe for a raspberry sauce that might work better for you. Check out this post: https://www.mariaushakova.com/2016/12/2-ingredient-raspberry-sauce/
Wednesday 19th of June 2013
NICE! I never heard of coconut sugar! Thanx for sharing!
Wednesday 19th of June 2013
You are welcome!