Blueberry sauce recipe (refined sugar-free) | Pamela Salzman & Recipes Skip to content

Blueberry sauce recipe (refined sugar-free)

fresh blueberry sauce | pamela salzman

I know what you’re thinking.   “We waited five whole days for a new recipe and it’s blueberry sauce?  That’s the best she could come up with?”  You know what, friends?  I have been busy!  Daughter #1 is still far, far away playing college student and Mr. Picky is at sleep away camp for two weeks.  I sure do miss those brats.  But Daughter #2 is an only child right now and is acting like it.  She wants all of our attention, especially since it was her birthday the other day.  She wore a tiara for three straight days.  If you’re new here and you’re envisioning a toddler, Daughter #2 is 15.  Just to paint an accurate picture.

fresh blueberries!

Besides doting on my newly crowned princess, I have been taking advantage of a little more freedom and I am trying to tackle my list of ambitious projects and must-dos.  Why does it seems as though two weeks is plenty of time to reorganize the garage, Mr. Picky’s room and the pantry AND watch the entire season of “The Americans” AND test new recipes AND exercise, get a manicure and visit a museum?  Well, I am 10 days into those two weeks and I think I moved a box of finger paints from one corner of the garage to another and took Mr. Picky’s room apart, but haven’t put it back together.  No so productive.  The hubby and I did go to the Hammer Museum in Westwood Saturday afternoon before meeting our friends for dinner who also have kids away at sleepaway camp.  Lovely.  We also obsessively watched the entire season of “The Americans” in three nights.  “It’s only 11:45.  One more episode!”  So testing new recipes has sort of fallen by the wayside, sorry! dissolve arrowroot in lemon juice

But before you think this blueberry sauce is something you can live without, I will tell you to think again!  We have been eating this on everything, it’s so amazing.  My husband keeps asking me, “Is there anymore of that blueberry sauce left?”  “Where did you hide the blueberry sauce?”  Maybe you’re hiding it, dude.  In your stomach!  I’m so not funny.  The point is, we have found so many ways to enjoy this, albeit not such original ways — swirled into yogurt with or without granola, on pancakes, on top of hot oatmeal or porridge, over vanilla ice cream.  And it takes a whole 1 minute of prep, about 5 minutes to cook and makes everything seem extra-special.  See, I had time for something.

Can we chat for a second about some of the other blueberry sauce recipes out there?  I’m not pointing links or anything, but what’s up with the 1 cup of sugar for a pint of blueberries?  Fruit is already sweet, for goodness sake.  I don’t get it.  If you don’t want to taste blueberries, don’t make blueberry sauce!

thicken it up | pamela salzman

I absolutely love blueberries and I can argue that they are one of the most beneficial foods out there.  How excited are you right now?  Delicious and insanely good for you!  Blueberries have one of the highest antioxidant profiles, as well as lots of fiber and Vitamin C, and they’re lower in fructose than most other fruits.  High antioxidant + low glycemic = beauty food.  Botox or blueberries?  You don’t have to answer that.  In all seriousness, blueberries contain compounds that support the health of the cardiovascular system, as well as eye health, cognitive function, and blood sugar stability.  Have I convinced you to give this a try?  Good.  Gotta run.  Hubby wants to watch the entire season of “House of Cards” and Mr. Picky is back on Saturday!

over ice cream | pamela salzman

over yogurt with granola | pamela salzman

fresh blueberry sauce on pancakes | pamela salzman

5.0 from 2 reviews
Blueberry Sauce
Author: 
Serves: makes 1¼ cups of sauce
 
Ingredients
  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 pint blueberries
  • 3 Tablespoons Grade A maple syrup (Grade A is light in flavor than Grade B) or cane sugar
  • 3 Tablespoons water
Instructions
  1. In a small bowl, whisk the arrowroot in the lemon juice until dissolved. Set aside.
  2. Place the blueberries, maple syrup and water in a small saucepan. Bring to a boil and simmer for 4 minutes.
  3. Add the arrowroot and lemon juice mixture and stir to combine. Simmer for another 3-4 minutes until blueberries are very soft and sauce has thickened.
  4. Serve warm over pancakes or ice cream or refrigerate up to 5 days for later use.  Sauce will thicken as it sits and cools.

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Comments

18 Comments

  1. I love the sauce! However, a nutritionist told me blueberries lose nutritional value when cooked. Do you think this is accurate?

    • All produce loses nutritional value when cooked! On the other hand, fruits and vegetables are usually more easily digested when cooked. I personally do better with cooked veg over raw. The idea here is to use blueberry sauce over straight maple syrup on pancakes or to enhance plain yogurt etc.

  2. I just made this and it is nothing short of AMAZING! I used a bag of the frozen organic wild blueberries from Trader Joes. We plan on going blueberry picking in July so I’m looking forward to trying this with fresh berries this summer.

    • Yes! I love wild blueberries! SO glad you enjoyed it. I make this sauce all the time. 🙂

  3. I was in the middle of studying for a test when my Mom called me into the kitchen. When i looked in the pot I saw one of my favorite “Pamela Recipes”! It was the blueberry sauce! I got so excited that I asked my Mom to make me waffles so I could eat the sauce!!!

    THANK YOU PAMELA!!!

    -Sean Luca Frankland (11)

    • THIS IS THE CUTEST COMMENT EVER!!! Thank you, Sean!! xoxo

  4. I finally had time to make this amazing sauce. It is so delicious on the dutch baby pancake. That breakfast is my kid’s new favorite. They love the “big pancake.” The sauteed apples are awesome as well. I use the blueberry sauce and add it to plain yogurt in my kid’s lunch. So good! Blueberry is my favorite so I usually eat a few spoonfuls of this before it gets put on anything. 🙂 I can’t wait to make ice cream this summer and put some of this on it.

    • I’m so happy you could appreciate the versatility of this sauce. I enjoy it all throughout the year with frozen blueberries.

  5. Just tried the fabulous blueberry sauce with pancakes. My husband and I really love the way the blueberry flavor comes through enhanced by the lemon juice. I have plans for the remaining sauce!
    Another fan of “The Americans”

    • The sauce is so versatile, I’m sure you’ll find lots of ways to enjoy it!

  6. Hey there — I LOVE The Americans, too! So, apparently there are a few of us out there. I hope it gets renewed! And, I must try this sauce as my husband is a blueberry fanatic and any way I can incorporate it into anything at all, he will be happy. So good for us. Thanks for the inspiration.

    • Perhaps there is a connection with people who love The Americans, also love blueberries. 😉 Thanks, Lori!

  7. I am so glad you posted this recipe as we’re off to pick blueberries again this morning! Hope you enjoy the rest of your time.
    P.S. The barbecued chicken was a huge hit – thank you for sharing all your recipes as each one has been fabulous. I’m just hoping for a cookbook one day! 😉

    • How fun! Thank you, Andrea~

  8. Are there any substitutes for arrowroot?

    • Arrowroot is a thickening agent, so typically cornstarch is used the same way. Agar is a sea vegetable that can also thicken, but it’s tricky to work with. You don’t have to thicken the sauce at all if you don’t want. I just can’t think of anything else that will work as well. Sorry!

  9. Hi Pamela,

    Looks great! Will try it this weekend.

    We too LOVED The Americans! I think you are the only other person I “know” who watched it so it made me happy to see your shout out.

    All the best,

    Pamela

    • I was so bummed when the last show was over! And you’re right — no one has heard of it. Crazy!


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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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