Use this delicious gluten free blueberry topping on cheesecake, cakes, ice cream, pancakes, and cupcakes, to name a few. Make the sauce as thin or thick as possible. You can even puree it to create a sauce. You can also purchase Comstock Blueberry Pie Filling and Topping or make this recipe using confectioners’ sugar.
If you’re interested in the yellow cake recipe, click here and make half a recipe. For the homemade sturdy whipped cream click here. If you prefer an inexpensive yellow cake recipe, click here and make the full recipe.
Gluten Free Blueberry Topping – Traditional
A classic recipe for blueberry topping, using almost any gluten free starch. It's thick and sweet and make simple desserts appear decadent.
Ingredients:
- 2 cups fresh or defrosted frozen blueberries
- 1/2 cup + 2 tablespoons water
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch (or potato starch, arrowroot powder, tapioca flour, as needed), mixed with 1-1/2 tablespoons water
- 1/2 teaspoon pure vanilla extract
Instructions:
- In a medium saucepan over medium heat, add the blueberries, 1/2 cup plus 2 tablespoons water, and sugar. Stir often and bring to a boil. Lower heat and simmer.
- In a cup, create a slurry by whisking together the starch and 2 tablespoons water.
- Increase heat of blueberries to medium-high. Immediately stir the slurry into the blueberries. Lower heat to medium and constantly stir until thick, about 5 minutes.
- Remove from heat and stir in the vanilla.
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