This Canadian-style breakfast sauce is made by slowly simmering fresh blueberries until their natural pectin thickens the sauce. No added thickener is needed, so let it cook until the fruit’s liquid has evaporated. Made with little sugar, it remains low in calories and can be spooned over breakfast dishes.
Simmer the blueberries with the granulated sugar and water in a pot over low heat, stirring often to help the berries release their juices.
Continue simmering over low heat until the sauce thickens naturally.
Stir in the lemon juice, then remove from the heat.
Let the sauce cool to room temperature, then spoon it over your favorite breakfast dish.
Stir the sauce often; fruit that settles on the bottom may stick and leave a burnt smell.
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