Because we always have tons of blueberries in the freezer, I’m always on the look out for new low carb blueberry recipes. I often just make a sugar free blueberry syrup that I’ll use over low carb waffles or pancakes. I also pour this blueberry sauce over low carb ice cream and mix it into plain high fat yogurt.
It's also gluten free, keto friendly, & low carb. Combine the blueberries, sweetener, and zest in a small saucepan. Bring to a simmer over medium heat. Reduce to medium-low and simmer for 10 minutes. Sprinkle the xanthan gum over the blueberries and mix in well. It will continue to thicken as it cools.
Every year we take our kids to the local blueberry farm to pick quarts and quarts of fresh blueberries. Of course homemade blueberry pie is a must, as is low carb blueberry ice cream and sugar-free blueberry jam. Any leftover blueberries are frozen to enjoy during the year.
This recipe for blueberry preserves is from "Mes Confitures: The Jams and Jellies of Christine Ferber." Try it on Popovers. Rinse the blueberries in cold water without soaking them. Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer. Pour simmering mixture into a ceramic (or glass) bowl.