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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.