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–+ servings
Tami Kramer Nutmeg Notebook

Easy Blueberry Sauce

5 from 1 vote
These simple ingredients combine to make a blueberry sauce that is naturally sweet and incredibily delicious!
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Servings: 6
Course: Breakfast, Dessert, Sauce
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1 tbsp lemon juice
  • 1 tbsp date syrup or to taste
  • 1/8 teaspoon vanilla powder or vanilla extract
  • 1 tbsp arrowroot powder mixed with 2 tbsp cold water

Method
 

  1. In a medium size sauce pan over medium heat add blueberries, 1/4 cup water, lemon juice, vanilla powder or vanilla extract and date syrup. Stir occasionally to prevent any scorching, simmer for a few minutes until berries are releasing their juices and the liquid is bubbly.
  2. In a small dish combine the arrowroot with cold water, add to the simmering mixture and stir constantly to combine the arrowroot. Once it is well incorporated it will begin to thicken the sauce.
  3. Remove from heat and pour into a serving dish or a glass jar to store in the refrigerator.
  4. Serve hot or cold. Store in the fridge for up to a week. Freeze for up to 3 months in a freezer safe container.
    Reheat in a microwave or on low heat on the stove top. Can be served hot or cold.

Notes

Serving Suggestions:
Great topping for pancakes, waffles, oatmeal, nicecream, muffins, vegan yogurt, vegan cheesecake, chia pudding or rice pudding.
Enjoy a dish of blueberry sauce with a sliced banana and topped with granola.
Substitutions:
Blueberries - strawberries or mixed berries
Date syrup - date paste, date sugar or maple syrup to taste
Arrowroot powder - cornstarch
Vanilla powder - vanilla extract

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