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Cinnamon Blueberry Sauce

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
    1 cup


  • 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


  • 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.
Nutrition Facts
1/4 cup: 50 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 fruit.

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Average Rating:
    Apr 27, 2020

    This is my go to blueberry sauce and so quick and easy to make! Delicious!

  • jseastedt
    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!

  • joedebfry
    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.

  • Anonymous
    Jun 19, 2010

    No comment left

  • SarahELM
    Jun 19, 2010

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

  • mariediv
    Apr 15, 2007

    No comment left

  • lisav85268
    Dec 10, 2006

    No comment left