Ready to take your blueberry lemon waffles and sweet biscuits from good to spectacular? If you’ve enjoyed my strawberry sauce recipe, you’re going to fall head over heels for this sweet, syrupy blueberry version.
Made with plump blueberries and a hint of lemon, it’s infused with a delightful balance of sweet and tangy flavors that make it perfect for serving over:
- A simple scoop of vanilla ice cream
- Ice cream sundaes
- Cheesecake
- Gluten-free waffles
- Blueberry lemon waffles
- These sweet biscuits
- Crepes
- Oatmeal
- Overnight oats
- Paleo angel food cake
- Pound cake (Recipe coming soon)
- French toast
- Greek yogurt
- Pancakes
Best of all, it’s ridiculously easy to make, so let’s dive in and make some blueberry magic together!
Easy Blueberry Sauce (Blueberry Topping Recipe)
Equipment
- Potato masher
Ingredients
- 2 cups fresh blueberries (You can also use frozen blueberries that have been thawed)
- 1 tbsp fresh lemon juice, divided
- 3-4 tbsp honey or maple syrup (Or more to taste)
- ⅛ tsp vanilla extract (Here's how to make it)
- pinch of salt (Approximately 1/16th tsp)
- 1½ tsp tapioca starch
- 1 tbsp water
- ¼-½ lemon zest (optional)
Instructions
- If you want bright, lemony notes in your blueberry sauce, grate 1/4-1/2 tsp of lemon zest from your lemon before extracting the juice.
- Place blueberries, 1 tablespoon of the lemon juice, honey, vanilla and salt in a medium saucepan.
- Use a potato masher to break the blueberries into smaller pieces so that they release their juices. I like chunky sauce and they tend to break down on their own as they cook, so I only mash the blueberries in the middle of my saucepan. This releases enough liquid to get the cooking process started while leaving most of the blueberries intact. If you prefer a smoother consistency you can always mash the blueberries more after cooking.
- Bring mixture to a boil and then reduce to low/medium heat and simmer.
- Simmer for 10 minutes, stirring often.
- While the blueberry mixture is simmering, mix together the tapioca starch and water to make a slurry.
- Once the mixture has simmered for 10 minutes, stir the slurry well and then pour it in. Allow everything to continue simmering for 1-1.5 minutes to thicken the sauce. Break the blueberries into smaller pieces with the potato masher if desired.
- Once it has thickened somewhat, remove it from heat and stir in about half of the lemon zest (if using). Use a spoon to scoop out some of the sauce and allow it to cool. Taste and add more honey or lemon zest if desired.
- Serve warm or room temperature. It will continue to thicken as it cools. Store in an airtight container in the fridge.
Notes
Nutrition
More Blueberry Goodness To Try
Gluten-Free Blueberry Muffins – Moist and cakey, these muffins are best served warm and slathered in butter.
Blueberry Crisp – Made with an irresistible crisp and a thick, syrupy blueberry filling, this crisp recipe is as easy to make as it is delicious.
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