Simple, quick, and delicious Blueberry Lavender Sauce! It's sweet and fruity with delicious herbal lavender undertones. Ready in about 10 minutes and great with so many things!
Blueberry Lavender Sauce is a delicious fruit topping made with fresh or frozen blueberries, that is wonderful drizzled on anything and everything. It's sweet, fruity and floral with the lavender adding an unexpected but welcome twist!
If you love my Lemon Lavender Shortbread Cookies then this one is sure to be a hit too!
In this post - Everything you need to make Blueberry Lavender Sauce:
To make Blueberry Lavender Sauce you will need just a handful of ingredients:
And some ingredient notes:
- Blueberries - You can use fresh or frozen berries in this recipe.
- Arrowroot - Or cornstarch. I do recommend using arrowroot if you can though because it gives a more glossy texture and silky mouthfeel. Cornstarch will make the sauce less clear and a little cloudy.
- Lavender flowers- You can use dried lavender flowers/buds or freshly picked. Culinary lavender buds can be found with the herbs and spices at the grocery store or from online retailers, or you can pick your own. All varieties of lavender are edible but but Lavandula Angustifolia, (otherwise known as English Lavender) is the best variety to use for cooking.
- Liquid - You can use either water or orange juice in this recipe. I love the extra flavour orange juice gives!
- Almond extract - This works really well with the blueberry and lavender flavours. You could use vanilla if you prefer, or omit it completely.
How To Make Blueberry Lavender Sauce
Making this delicious and naturally gluten-free blueberry sauce is so easy. Simply mix the liquid gradually into the arrowroot working out any lumps. Then add all of the other ingredients and simmer gently until thick and saucy, making sure to enjoy that gorgeous fruity, floral aroma as you stir!
I like to use the sauce as it is but if you prefer smooth sauces, you can blend and strain it through a fine-mesh strainer/sieve.
Store Blueberry Lavender Sauce in a sealed container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
My favourite ways to serve this gorgeous deep purple Blueberry Lavender Sauce include:
- pancakes or waffles
- over ice cream and rice pudding
- vegan yogurt
- Vegan New York Cheesecake
- Vegan Almond Cake
Just like my Easy Frozen Berry Compote, it can be served hot or cold and will elevate any dessert or breakfast dish.
Lavender tastes unmistakably lavender-y. It's floral and herbaceous, with hints of mint and rosemary. The lavender flavour is strong so when using it in cooking it is important to use it sparingly.
Yes the blueberry sauce is still delicious without it.
Fresh thyme works really well in this recipe instead of the lavender.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Blueberry Lavender SauceAuthor:
- 1 heaping cup (125 grams) blueberries , fresh or frozen
- 1 tablespoon arrowroot powder , (see recipe notes for sub)
- ½ cup (120 mls) water ,or orange juice
- ½ cup (100 grams) sugar , light sugar like white or cane sugar is best
- ¼ teaspoon almond extract , or vanilla
- ¼ teaspoon lavender flowers , finely chopped (dried or fresh)
- a tiny pinch fine sea salt
- Wash and remove any stems from the blueberries.
- To a small pan add the arrowroot powder. Very slowly stir in the water/orange juice, working out any lumps as you go.
- Add the blueberries to the pan along with all of the other ingredients.
- Place over a medium heat and bring to a gentle simmer, stirring frequently, until it starts to get nice and thick. If using orange juice the colour will look a bit odd at first but will get more and more purple as the sauce cooks.
- Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take 10 to 15 minutes.
- Add a tablespoon or two of water to thin if it gets too thick.
For reminiscing's sake..Here's the old photo from this post when it was first published in 2015:
So glad I found this! I have been wanting to re-create the flavor of the blueberry-lavender coconut yogurt from Culina. The coconut yogurt is in the Multi-pot; 2 1/2 hours to go (24-hr incubation) and this is all ready and smelling gorgeous!
Had a thought to make a lavender scented coulee and found your recipe. Thanks for posting. I used both lilac and lavender flowers and substituted gin for the water. It is very delicious and aromatic!
A Virtual Vegan says
Oh! I'm totally onboard with gin in place of water ;O) That sound like it will be delicious!
Would it be possible to substitute 1-2 drops of high grade lavender essential oil in place of the lavender plant? I don't think I can find any in my local stores. Do you have any other substitute suggestions for the lavender?
Melanie McDonald says
As long as it's food grade and you are really careful to not use too much I would imagine it would be fine. You could also make it without the lavender completely. Fresh thyme works well as a substitute too, if you have some of that.