Blueberry Ice Cream Topping Recipe

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Blueberry Ice Cream Topping
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  1. In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.
  2. Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 38.65 Kcal (162 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 8.54mg 0%
Potassium 23.94mg 1%
Total Carbs 9.95g 3%
Sugars 9g 36%
Dietary Fiber 0.78g 3%
Protein 0g 0%
Vitamin C 0.6mg 1%
Calcium 2.8mg 0%
Amount Per 100 g
Calories 91.61 Kcal (384 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 20.25mg 0%
Potassium 56.73mg 1%
Total Carbs 23.57g 3%
Sugars 21.34g 36%
Dietary Fiber 1.86g 3%
Protein 0g 0%
Vitamin C 1.5mg 1%
Calcium 6.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
  • 1

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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