All-purpose blueberry sauce made without granulated sugar! There is a hint of cinnamon and finished with almond extract giving this sauce an extra depth of flavor. Add to pancakes, waffles, yogurt, blueberry French toast casserole, ice cream or use it as a filling for pie!
This isn’t the first time I’ve made a berry sauce. In fact, I make them often with whatever fruit is in season since I am able to get it fresh year round!
Last year I shared this Homemade Blueberry Sauce and it’s delicious, but since then I’ve been cutting down on my sugar intake, it has been re-worked with delicious results!
First, I cut back on the liquid by removing the orange juice (lots of sugar in that), and gave the berries time to release its natural juices with a little help from just 1/4 cup of plain water.
Isn’t it amazing how syrupy the berries get all on their own?!
Ingredients For Homemade Blueberry Sauce
- Sugar free sweetener
- Fresh lemon juice
- Almond extract
- Cornstarch (optional)
- Mixing spoon
- Measuring spoons
Blueberry Sauce Without Granulated Sugar
My berries were sweet, but I still thought they could use a little boost and added 2 tablespoons of Truvia. I’ve also made this with Swerve.
Lately, I’ve been experimenting with Truvia more, but I know there are several other sugar alternatives that will have the same tasty results.
Monk Fruit and Xylitol are other sugar-free options, but now that I know Xylitol is extremely toxic to pets, I’m nervous about having it in the house!
Our Abby won’t jump on the counter and open a cabinet, but our fanatical felines always act like they’re starving and get into EVERYTHING!
Really. What cat breaks into bread? OURS!! Yeah, don’t let the cuteness fool you!
Homemade Blueberry Sauce With Cinnamon
If you’ve never had blueberry sauce with a hint of cinnamon, then you are in for a treat.
Cinnamon adds a rich depth of flavor to the sauce and compliments the blueberries nicely!
Plus, one of the benefits of cinnamon is that it can lower your blood sugar level. Double bonus when added to foods that are naturally sweet like blueberries.
Which Cinnamon Is The Best?
There are two common types of cinnamon; cassia and Ceylon.
Within the cassia cinnamon family there are three different varieties; Indonesian, Siagon and Chinese.
- Indonesian cassia – sweetest flavor of the varieties, yet mild flavor
- Saigon cassia – fragrant with bold flavor (my personal favorite of this variety)
- Chinese cassia – strong and bitter. Cassia mostly used medicinally in China.
Another variety of cinnamon is Ceylon. Ceylon is native to Sir Lanka and harvested by hand. This variety is often referred to as the “real” cinnamon.
- Ceylon cinnamon – mild with floral and citrus notes
TIP – Ceylon cinnamon is called canela in Mexico and can often be found in Latin markets.
How To Make Blueberry Sauce
The hardest part about making this homemade blueberry sauce is waiting for it to cool before digging into it!
First wash the berries and let them drain in a colander.
Then place the berries in a small saucepan with water, lemon juice sweetener and cinnamon.
Cook over medium-high heat and stir until the berries begin to break down and the juice is rendered (2-5 minutes).
Once it gets to a boil simmer until your desired consistency. The longer it cooks the more the berries will break down.
If you want the sauce thicker, add one tablespoon of cornstarch with one tablespoon of berry sauce in a small container.
Mix together until smooth and add to the sauce. Simmer until you get to the consistency you like.
Remove from the heat and add the extract. Let cool.
Can You Use Frozen Blueberries?
Yes! You can use frozen blueberries in place of fresh. For best results, thaw the berries overnight in the refrigerator and proceed as written in the recipe card.
To make the sauce from frozen berries, the cooking time will increase and you may not need additional water.
Can You Freeze Blueberry Sauce?
Yes! Let the blueberry sauce cool completely before placing it in a freezer safe container.
This will be fine for up to 3-4 months in the freezer. To thaw, place in the refrigerator the day before using.
Enjoy fresh blueberry sauce within a week.
What To Use Blueberry Sauce For
There are many delicious ways to use this blueberry sauce. Paired with Greek yogurt parfait style is my personal favorite.
In addition, try this blueberry sauce on the following;
- No Bake Blueberry Cream Cheese Pie
- Low Carb Waffles
- Gluten Free Coconut Flour Pancakes
- Keto Mini Bread Loaves
- Low Carb Crepes
- Over oatmeal
- Topped on ice cream
- Angel Food Cake
- 13 ounce fresh blueberries (about 3 cups)
- 1/4 cup water
- 2 tablespoons Truvia (or another sugar alternative)
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice, fresh
- 1/2 teaspoon almond extract
Slurry - For Thickening
- 1-2 Tablespoons cornstarch (optional)
- 1-2 Tablespoons juice from blueberries
Place clean blueberries in a medium saucepan with 1/4 cup of water over medium heat. Fold in Truvia, cinnamon and lemon juice. Bring to a boil.
In a separate small dish whisk together until smooth the berry juice and cornstarch (optional). Add the slurry to the berry mixture and cook until the sauce thickens up (3-4 minutes). Remove from heat and stir in almond extract.
Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 19Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 0g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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