- 2 cups fresh blueberries, rinsed and drained
- 1/2 cup water
- 4 tbsp Lakanto Classic Sweetener or Swerve Granular Sweetener, divided*
- Rinse blueberries well and add to a medium pot with 1/2 cup water. The water will not begin to cover the berries – this is okay. Bring to a low boil over medium-low heat, then add 2 tablespoons sweetener, stir gently, and reduce to a low simmer.
- The liquid will increase significantly when the berries begin to break down. Continue simmering, stirring regularly, until liquid is reduced by at about half.
- Add another tablespoon of sweetener and stir. As the berries reduce, the liquid will thicken slightly and become a deep purple. It will thicken even more as it cools.
- Total cooking time is 15-20 minutes, depending on desired thickness and the pan you use. To test, allow a spoonful of liquid to cool and then pour it out of the spoon. If it has thickened, the sauce is reduced enough. In the end, you will have roughly 1 1/4 cup of sauce. Reduce further (to about 3/4 cup) to use as a spread.
- Taste the cooled sauce on the spoon. If needed, add the remaining tablespoon of sweetener and stir until dissolved.
- Cool slightly before serving as a sauce on grain-free French toast, pancakes, waffles, or ice cream. Use as a spread on grain-free bread or in a layer cake.
Refrigerate in an airtight glass container up to 4 days (it will stain plastic).
Divide into an ice cube tray and freeze. Store cubes in a zip top bag with air removed up to 3 months.
*If you’re not avoiding refined sugar, use regular granular sugar in place of sweetener.
- Prep Time: 5
- Cook Time: 15
- Category: Sweet Sauces, Dessert
- Method: Stove Top Reduction
Keywords: BLUEBERRY, BLUEBERRIES, BLUEBERRY SAUCE, BLUEBERRY SPREAD, GRAIN-FREE, GLUTEN-FREE, SUGAR-FREE, DESSERTS, BRUNCH, BREAKFAST, BAKING, SUMMER DESSERTS, EAT LOCAL, VEGAN