Best 10 Cinnamon Blueberry Sauce Recipes

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Indulge in a delightful culinary journey with our collection of cinnamon blueberry sauce recipes. These versatile sauces, bursting with vibrant flavors and aromas, are the perfect accompaniment to elevate your culinary creations. From pancakes and waffles to ice cream and cheesecake, our recipes offer a range of options to tantalize your taste buds. Discover the classic combination of cinnamon and blueberries in our traditional sauce recipe, featuring fresh or frozen blueberries simmered in a sweet and tangy cinnamon-infused sauce. For a unique twist, try our savory cinnamon blueberry sauce, which pairs perfectly with grilled meats and roasted vegetables. If you prefer a creamy and luscious sauce, our cinnamon blueberry cream sauce is a must-try, adding a rich and decadent touch to your favorite desserts. Explore our collection of cinnamon blueberry sauce recipes and embark on a flavor-filled adventure that will leave you craving more.

Here are our top 10 tried and tested recipes!

EASY BLUEBERRY SAUCE



Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

SUGAR-FREE CINNAMON BLUEBERRY SAUCE



Sugar-free Cinnamon Blueberry Sauce image

All purpose sugar free blueberry sauce with a hint of cinnamon! Add to pancakes, waffles, yogurt, ice cream or use it as a filling for pie!

Provided by Sandra Shaffer

Categories     Side Dish - Sauce

Time 10m

Number Of Ingredients 8

13 ounce fresh blueberries (about 3 cups)
1/4 cup water
2 tablespoons Truvia (or another sugar alternative)
1 teaspoon cinnamon
1 tablespoon lemon juice, fresh
1/2 teaspoon almond extract
1-2 Tablespoons cornstarch (optional)
1-2 Tablespoons juice from blueberries

Steps:

  • Place clean blueberries in a medium saucepan with 1/4 cup of water over medium heat. Fold in Truvia, cinnamon and lemon juice. Bring to a boil. In a separate small dish whisk together until smooth the berry juice and cornstarch (optional). Add the slurry to the berry mixture and cook until the sauce thickens up (3-4 minutes). Remove from heat and stir in almond extract.

Nutrition Facts : Calories 19 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 2 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CITRUS WILD BLUEBERRY SAUCE



Citrus Wild Blueberry Sauce image

Made with wild blueberries, this sauce adds a zing with lemon juice, orange juice, and lemon zest. Serve over waffles or pancakes.

Provided by Bri Bri

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 35m

Yield 16

Number Of Ingredients 8

2 cups frozen wild blueberries
½ cup orange juice
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
¼ cup water
4 teaspoons cornstarch
2 tablespoons dark brown sugar

Steps:

  • Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
  • Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

Nutrition Facts : Calories 23.4 calories, Carbohydrate 5.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 4.2 g

BLUEBERRY SAUCE



Blueberry Sauce image

Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.

Provided by ISYBEL

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 cups fresh or frozen blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 tablespoons cornstarch
½ teaspoon almond extract
⅛ teaspoon ground cinnamon

Steps:

  • In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
  • In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g

FROZEN YOGURT WITH CINNAMON-SPIKED BLUEBERRY SAUCE



Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce image

Provided by Robin Miller : Food Network

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 4

1 (10 ounces) bag of frozen blueberries
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
2 cups vanilla frozen yogurt

Steps:

  • Combine blueberries, confectioners' sugar and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer for 5 minutes, until sauce thickens. Fill dessert bowls with frozen yogurt and top with blueberry sauce.

CINNAMON-BLUEBERRY SAUCE



Cinnamon-Blueberry Sauce image

This is an easy sauce to make, and it tastes pretty good, too. You can serve it with ice cream, pound cake, yogurt, pancakes, waffles, ham, or just use your imagination and combine it with whatever suits your fancy! Source: Southern Living, January 1986.

Provided by JenSmith

Categories     Sauces

Time 15m

Yield 1 1/4 cups, 4-5 serving(s)

Number Of Ingredients 5

16 ounces canned blueberries, undrained
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice

Steps:

  • Drain the blueberries, reserving 1/4 cup juice.
  • Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in reserved blueberry juice and lemon juice; blend well.
  • Bring to a boil over medium heat; reduce heat to low, and simmer 5 minutes, stirring occasionally.
  • Stir in blueberries.
  • Serve warm.

Nutrition Facts : Calories 155.9, Fat 0.4, Sodium 3.7, Carbohydrate 39.6, Fiber 2, Sugar 35.9, Protein 0.8

ALL PURPOSE BLUEBERRY SAUCE



All Purpose Blueberry Sauce image

A tasty blueberry sauce made with honey instead of sugar. Excellent with crepes, pancakes, French toast, waffles, ice cream, cheesecake, sponge cake, or pound cake. I usually use bottled lemon juice because that is what I have available most of the time.

Provided by foodtvfan

Categories     Dessert

Time 20m

Yield 3 cups

Number Of Ingredients 8

2 cups fresh blueberries or 2 cups frozen blueberries
1/2 cup water
1/3 cup honey
1 tablespoon lemon juice
1 pinch cinnamon (to taste)
1 pinch nutmeg (optional)
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine blueberries, 1/2 cup water, honey, lemon juice, cinnamon and nutmeg, if using, to taste.
  • Bring to a boil; reduce heat to a simmer and cook for 5 minutes, stirring occasionally.
  • Mix cornstarch with the 2 Tablespoons water.
  • Stir cornstarch mixture into the blueberry mixture; simmer gently, stirring occasionally, until sauce thickens.
  • Serve sauce warm or cold.

GRANDMA'S BEST BLUEBERRY CINNAMON JAM



Grandma's Best Blueberry Cinnamon Jam image

Picking blueberries was a family project. We would freeze some and make jam from the rest. Here is a favorite old family recipe for jam. Its an easy one, too! This jam was so good on toast, ice cream, or for filling a simple yellow cake. We all loved it. It was the taste of summer, and memories of fun while berry picking as a...

Provided by Caroline ShupertRecipes

Categories     Jams & Jellies

Time 25m

Number Of Ingredients 8

3 c fresh blueberries, washed
5 1/4 c sugar
1 tsp cinnamon
1/4 tsp cloves, ground
1/4 tsp allspice, ground
1 1/2 Tbsp lemon juice
1 pkg powdered pectin
3/4 c water

Steps:

  • 1. Crush berries in a large bowl and add lemon juice. Stir in sugar and spices and let stand for 10 minutes. In a saucepan, mix pectin and water and bring to a full boil stirring constantly for one minute. Add fruit mixture into pot with pectin water and cook on low for about three minutes. Pour fruit mixture into sterilized jelly jars and top with sterilized lids.
  • 2. Water bath can 10 minutes (at 1000 feet). Remove from canner, cool and test lids. OR After pouring hot jam into jars and putting on lids let jars cool and then freeze. Canning jars are fine for the freezer. When frozen jam is opened it should be kept in the refrigerator and used within a couple of weeks.

CINNAMON BLUEBERRY MUFFINS



Cinnamon Blueberry Muffins image

I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 10

3/4 cup whole milk
1/4 cup lemon juice
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/4 cup vegetable oil
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON BLUEBERRY JAM



Cinnamon Blueberry Jam image

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl-all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. -Barbara Burns, Phillipsburg, New Jersey

Provided by Taste of Home

Time 25m

Yield 4 half-pints.

Number Of Ingredients 6

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use fresh blueberries: Fresh blueberries will give your sauce the best flavor. If you're using frozen blueberries, thaw them completely before using.
  • Don't overcrowd the pan: When cooking the blueberries, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Cook the blueberries until they are soft: Cook the blueberries until they are soft and starting to burst. This will help to release their flavor.
  • Add the cinnamon and sugar: Once the blueberries are soft, add the cinnamon and sugar. Stir to combine.
  • Simmer the sauce: Bring the sauce to a simmer and cook for 5 minutes. This will help to thicken the sauce.
  • Serve the sauce warm or cold: Blueberry sauce can be served warm or cold. It is delicious on pancakes, waffles, French toast, ice cream, or yogurt.

Conclusion:

Blueberry sauce is a delicious and versatile sauce that can be used in a variety of ways. It is easy to make and can be made with just a few simple ingredients. Whether you are looking for a topping for your pancakes or a sauce for your ice cream, blueberry sauce is a great option.

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