- 3 cups frozen blueberries (approx. 16 ounces)
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp ground cardamom
- 1/8 tsp salt
- 2 tsp cornstarch
- Mix blueberries, maple syrup, vanilla, cardamom and salt in a medium pot. Cook stirring occasionally for about 10 minutes until the blueberries break down.
- Whisk cornstarch, whisking until sauce thickens
- Serve over yogurt, oatmeal, pancakes, ice cream. Refrigerate in an air tight container
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