Blueberry Sauce | Breakfast

This sauce is perfect for pancakes or French toast. It brings back memories of

eating breakfast at my wife’s house, where my mother-in-law had an

assortment of different berry sauces to choose from. Pancakes just aren’t

complete without berries!


2 cups blueberries (fresh or frozen)

½ cup water, divided

1 cup of orange juice

2 tablespoons agave nectar

3 tablespoons cornstarch

½ teaspoon coconut flavouring

¼ teaspoon ground cinnamon


1. In a saucepan over medium heat, combine the blueberries, ¼ cup of the water,

orange juice, and agave. Stir gently and bring to a boil.

2. In a cup or small bowl, mix together the cornstarch and remaining ¼ cup


3. Gently stir the cornstarch mixture into the blueberry sauce. Simmer and stir

until thick enough to coat the back of a metal spoon, 3–4 minutes.

4. Remove from the heat and stir in the coconut flavouring and cinnamon. Thin

the sauce with water if it is too thick for your liking.

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