Blueberry Sauce

Blueberry Sauce

We are fortunate to live in a province where blueberries are plentiful year round either fresh in the summer or frozen in the winter.  I use “wild” Nova Scotia blueberries for this recipe. We serve this on pancakes or waffles but sometimes when there are leftovers we use it as a topping for yogurt or cottage cheese.


  • 5 cups fresh or frozen blueberries
  • 1/3 cup sugar
  • 1 tbls tapioca starch or corn starch
  • 1/3 cup water
  • 1 tbls lemon juice


  1. Put everything except the lemon juice in a saucepan and bring to a boil.  Reduce the heat to a simmer.
  2. Resist the urge to add more water as the blueberries will release their juices as the mixture cooks.
  3. When the starch has thickened the mixture stir in the lemon juice and remove from the heat.



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