Blueberry Sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings 1.5 cups

Place the freeze-dried blueberries in a resealable bag and use a rolling pin to crush the berries into a fine powder.
Add the frozen wild blueberries, tapioca flour, sugar, freeze-dried blueberry powder, lemon zest, and lemon juice into a medium saucepan. If you are using cornstarch instead of tapioca flour, place the cornstarch in a small bowl, add a small amount of water and stir to create a slurry. Then pour the slurry into the saucepan. Cornstarch has a tendency to stay in clumps if added to the mixture and it doesn’t taste good to bite into a clump of cornstarch.
Cook over medium heat until the berries have thawed. This should happen within a couple minutes since they are so little. Use a potato masher or your spatula to smash the blueberries while cooking. This will help to release the moisture from the berries to create a sauce. Continue cooking while stirring occasionally until the mixture begins to boil and thickens slightly. This should take approximately 5 minutes.
Remove the pan from the heat and transfer the mixture to a bowl to allow it to cool. If you want the blueberry sauce to cool quickly, pour the mixture onto a baking sheet and spread it into a thin layer. Cool until it reaches room temperature. The sauce will continue to thicken while it cools.

Store the blueberry sauce in an airtight container in the fridge up to 5 days. You can also store it in the freezer for up to 3 months. Keep in mind that some storage containers can be stained by the blueberry sauce while in the fridge/freezer. Plastic tends to stain more than other containers. Thaw the sauce to room temperature before serving.

Looking for ways to use blueberry sauce? I love spooning it over a slice of cheesecake or a scoop of vanilla ice cream. You can also use it to fill lemon cupcakes for a tasty spring and summer dessert.