Easy Blueberry Topping Recipe (Gluten-Free Dairy-Free)
Indulge in a luscious, gluten-free dairy-free blueberry topping bursting with sweet tanginess. A perfect sauce for pancakes, ice cream, or cheesecake.
Servings: 1 cup
Equipment
- Measuring cups and spoons
- Prep bowls
- Whisk
- Wooden spoon
- Medium saucepan
Ingredients
- 1 cup blueberries (fresh or frozen)
- 1/3 cup sugar
- 1 1/2 tbsp cornstarch (see notes for substitutes)
- 1/3 cup water
- 1 tsp lemon juice
Instructions
- Cut the blueberries in half and set aside in a medium mixing bowl.
- Add dry ingredients to a medium saucepan.
- Whisk in water and lemon juice.
- Add blueberries and stir.
- Cook over medium heat until sauce is thick, stirring frequently.
Notes
- Cut large juicy blueberries in half for best results to let their flavor infuse the sauce.
- Instead of cornstarch, thicken the sauce with the same amount of tapioca starch or arrowroot starch.
- Gluten-free flours, such as almond flour or coconut flour, can also be used to thicken the sauce, but they may give a different texture. To achieve a smoother consistency, puree the sauce after thickening. Use 1 tablespoon of almond flour or coconut flour for every tablespoon of cornstarch.
- If the sauce is too thick, add more water and stir until it is incorporated and thoroughly heated.
- This recipe makes about 1 cup of blueberry topping, it can easily be doubled to make more.
- Keep the sauce warm to serve immediately or cool and refrigerate it in an airtight container for up to 1 week.
- Freeze the blueberry sauce for 1-2 months. Thaw at room temperature, then reheat in the microwave before use.