Warm Blueberry Sauce Recipe - Allrecipes.com
Warm Blueberry Sauce Recipe
  • READY IN 15 mins

Warm Blueberry Sauce

Recipe by  

"Warm blueberry sauce with hints of cinnamon and almond. Fresh or frozen blueberries work equally well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and SPLENDA® Granulated Sweetener. Stir gently, and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1/3 cup sauce

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2010

This is a yummy basic sauce, and easily adaptable for other kinds of fruit. I've made strawberry and peach versions as well as the blueberry. I don't like Splenda, so I just used about 1/2 c. of plain old sugar. I also swapped vanilla extract for the almond extract, as I find the almond extract flavor a little too strong for my tastes. I originally used this sauce to spoon over slices of a lemon yogurt cake, but it's also fabulous with pancakes and ice cream. My husband even added some to a smoothie and loved it.

Most Helpful Critical Review
Feb 22, 2010

Nice recipe, but when i made it it turned out to be blueberry jelly. At least its good for bread!


15 Ratings

Sep 27, 2010

I didn't need the extra water, I just wisked the cornstarch into the orange juice and the almond extract. I only used a tablespoon and a half of the cornstarch because I read through the reviews and one commented that it was a little too thick. This turned out really well, it was great over homemade whole wheat pancakes. Though I liked the almond extract, I think I'd like vanilla extract better. I'll use that next time.

Nov 30, 2008

Easy to make and very tasty. Good alternative to syrup for diabetics.

Sep 21, 2010

Absolutely Spectacular! I was looking for an alternative to store bought Blueberry Syrup which contains HFCS as the first ingredient and this was perfect! Family loved it over homemade whole wheat waffles!

Oct 27, 2010

Excellent on top of pancakes and waffles and it's a perfect substitute for blueberry syrup!

Jun 22, 2010

A GREAT recipe---with a few tweaks. First, 3/4 c Splenda is alot for my liking, and I like sweet things. I think I'd take it down to 2/3 or 1/2 c., and add more as needed during cooking. Second, on the advice of a previous reviewer I did not use 3 Tblsp. of cornstarch, I used 2, and I used tapioca starch, which I think is more low-carb than cornstarch. The consistency was perfect---thicker than syrup, but still flowed nicely and served up beautifully on the gluten-free lemon pancakes I made this for. Delicious!

Feb 16, 2010

Way too much cornstarch. Instantly thickened it to a goopy consistency; nothing like in the photo.


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  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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