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Blueberry Sauce


  • 2 cups blueberries frozen
  • 1 tablespoon agave or honey
  • 1/8 teaspoon lemon zest
  • 1/2 cup water
  • 1 teaspoon corn starch
  • 2 teaspoon water


  • In a small sauce pan, on low heat simmer blueberries, agave/honey, lemon zest and water until blueberries are tender and heated though.
  • Separately make a slurry by mixing the corn starch and water until smooth, then adding to blueberries while stirring at the same time.
  • Sauce will thicken as blueberries get hot/simmers/boils. If you want a thicker sauce, make another slurry, add, stir, and bring sauce to a soft boil.
  • Turn off heat, then serve.