Low Sugar Blueberry Sauce

Total time17 min

Prep time5 min

Cook time12 min

Juicy blueberries simmer down into a glossy, spoonable sauce, bursting and breaking apart until the whole pan turns deep purple and thick enough to coat the back of a spoon. Bright lemon zest and fresh lemon juice cut through the fruit's natural sweetness, while a touch of vanilla rounds everything out into something warm and fragrant. A pinch of salt keeps the flavor balanced rather than one-note, so every spoonful tastes bright and true to the berries themselves. It comes together in one small saucepan with just a handful of stirs, making it an easy homemade topping for pancakes, yogurt, or a bowl of ice cream. This one's a solid pick for an added sugar free kitchen, letting the fruit do the heavy lifting instead of relying on anything overly processed.

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Ingredients

6 servings

2 cups fresh or frozen blueberries
3 tbsp granulated sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp water
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ tsp vanilla extract
1 pinch salt

Instructions

1
Combine the blueberries, sugar, water, and salt in a small saucepan over medium heat, stirring to coat the berries.
2
Cook, stirring occasionally, until the berries begin to burst and release their juices, about 4–5 minutes.

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