Cinnamon Blueberry Sauce Recipe
Cinnamon Blueberry Sauce Recipe photo by Taste of Home

Cinnamon Blueberry Sauce Recipe

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Having frozen yogurt for dessert? Top it with this nutrient-packed sauce from Linda Johnson. “It’s tasty over pancakes, too,” she writes from Montesano, Washington.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 2 cups frozen unsweetened blueberries
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1/4 cup equals 50 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 12 g carbohydrate, 2 g fiber, trace protein. Diabetic Exchange: 1 fruit.


  1. In a small saucepan, combine sugar substitute and cornstarch. Add the blueberries, water, lemon juice and cinnamon. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Serve warm. Refrigerate leftovers. Yield: 1 cup.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cinnamon Blueberry Sauce in Light & Tasty February/March 2006, p59

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Reviewed Aug. 10, 2013

"I have made this recipe so many times. I have made for filling in desserts as well as for ice cream, pound cake and angel food cake. It is #1 in our family and since I have made this sauce my mother-in-law makes all the time."

Reviewed Apr. 26, 2013

"I served this to friends with vanilla ice cream with lemon bars. It was a success! I omitted the cinnamon and it was still delicious! I will make this again!"

Reviewed Nov. 8, 2011

"I've made this several times; we all love it. It is equally good using a mix of frozen blueberries, raspberries and blackberries."

Reviewed Jun. 19, 2010

"Delicious and easy to make! I used half of the sugar (and used real sugar, not a substitute)."

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