Blueberry sauce is a Canadian breakfast sauce made by slowly simmering fresh blueberries over low heat until they thicken on their own thanks to their natural pectin. With no added thickener, the fruit's own liquid has to fully reduce. Kept low in sugar, it stays low-calorie and gets drizzled over the morning plate.
Simmer the blueberries with the caster sugar and water in a pot over low heat, stirring often so the fruit releases its own juices.
Continue simmering over low heat until the sauce thickens on its own.
Stir in the lemon juice and remove from the heat.
Let the sauce cool to room temperature, then drizzle it over whatever you like on the breakfast table to serve.
Stir the sauce often; fruit that settles at the bottom can stick and leave a scorched smell.
Adding a teaspoon of lemon juice keeps the colour more vivid and lightly balances the sweetness.
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