Blueberry sauce with 2 ingredients and 10 minutes!
This easy blueberry sauce recipe has been in my arsenal for years and years, way before I began a grain free lifestyle. I used to make it with cornstarch, but I recently adapted the recipe with arrowroot starch. Like cornstarch, arrowroot starch is a thickener that adds no discernible flavor.
About the ingredients:
Arrowroot flour – Also called arrowroot starch, it is a fine powder with the texture of cornstarch. Made from the roots of the arrowroot plant, it is an easily digestible starch that can be used for thickening and baking. The thickening properties of arrowroot flour will break down with excess heat. That’s why it’s important to remove the blueberries from the heat before stirring in the arrowroot slurry, as explained in the directions. You can find arrowroot flour here or at your local health food store.
Blueberries – You can use either fresh or frozen blueberries in this recipe with excellent results. Organic is best here, since almost all varieties of berries are very high in pesticide residue.
Blueberry sauce serving suggestions:
- I love topping my baked sweet potatoes with a sprinkle of cinnamon and blueberry sauce for a healthy, sweet treat
- Three Ingredient Paleo Crepes are also made with arrowroot flour and pair beautifully with the sauce
- Sometimes, I’ll eat the sauce straight with a spoon! I top it with a dollop of coconut butter. YUM.
- Finally, my favorite way to enjoy the blueberry sauce is over a batch of my Ultimate Coconut Flour Pancakes
Here is my Ultimate Coconut Flour Pancake recipe, pictured above with the blueberry sauce. Hands down, this combination is my favorite breakfast ever!
- 2 cups fresh or frozen blueberries (no need to thaw before use if frozen)
- ¼ cup water OR apple juice/orange juice, if you want a sweeter sauce
- 2 tsp. arrowroot powder, find it here
- 1 Tbs. water
- Place the berries and ¼ cup water (or juice) in a small saucepan over medium heat. Cook for 5-10 minutes, until bubbling. Slightly smash some of the blueberries with the back of a fork.
- In a small bowl, stir together the arrowroot powder and 1 Tbs. of water. Remove the saucepan of berries from the heat. While stirring constantly, add the arrowroot mixture into the blueberry mixture. Let cool until no longer hot and serve. The sauce with become even thicker when chilled.
- Store the sauce in the fridge for a few days.