In a large, deep, non-reactive saucepan, bring the blueberries, 3-4 tablespoons maple/agave syrup, cardamom, cinnamon, lemon juice, and water to a boil over medium heat. Let boil for 5 minutes.
Remove from the heat. Mix together the cornstarch with 1 tablespoon cold water and stir into the soup.
Return the pan to the heat, bring to a boil, and then remove from the heat. Let cool for 15-20 minutes before serving.
Add the last tablespoon of syrup, if desired, and some Greek yogurt.
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Freeze-dried wild blueberries are the ideal crunchy, healthy, minimally processed, tasty snack for the whole family. Without added sugar or additives, they are the perfect choice for a healthy snack, especially for young children. Organic wild blueberries are a great source of antioxidants and fiber.