Instructions: Place 3 cups blueberries in a nonreactive saucepan. Stir in the sugar, maple syrup, tapioca, lemon juice, cinnamon and salt. Let rest 15 minutes.
Cook over medium heat until thick but still sauce-like, about 9 minutes, stirring to avoid burning. Remove from the heat. Stir in the butter until melted, then add the remaining blueberries. (This can be made 2 days ahead and refrigerated.
To serve, gently reheat the sauce in a microwave oven until very warm but not bubbling.) Spoon about 1/4 of the sauce over each serving of ice cream or yogurt.
This recipe yields 8 servings.
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