Allergy-Friendly Blueberry Sunbutter Spread


I was making pancakes last week sometime, and Superman requested blueberry pancakes.  I immediately thought, “Oh, I should make blueberry syrup.”  My next thought was, “How am I gonna add some protein to breakfast?”  On mornings that we have pancakes, I usually let the kids scoop a spoonful of Sunbutter straight from the jar and they eat it off of the spoon.  That gets boring, so I decided to make a blueberry syrup with Sunbutter in it.  On a whim of creativity, I created a super delicious batch of what my husband named Sunberry Spread.

Allergy-friendly Blueberry Sunbutter Spread~Mom Vs. Food Allergy

How do you eat Sunberry Spread?

-on toast or a biscuit

-on pancakes

-on waffles (my favorite so far!)

-mixed in oatmeal

-in place of jelly on a SB&J sandwich

-on a spoon (I’ve been guilty of this too many times)

-in a smoothie

-on cottage cheese (if no dairy allergy)

-mixed in dairy free yogurt

-in homemade pop tarts (this I MUST do!)

The best part of this spread is that it is Top 8 Free!

Blueberry Sunbutter Spread
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cups frozen or fresh blueberries
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 T water
  • ⅓ cup Sunbutter
  1. Mix well all ingredients, except Sunbutter, in a small saucepan, coating blueberries with sugars and water.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Boil for 4-6 minutes, or until all the blueberries have cooked down and the mixture has thickened a bit, stirring frequently.
  4. Remove from heat, and stir in the Sunbutter, until well combined.
  5. Let cool 3 minutes before serving.
  6. Store in the refrigerator.
  7. Microwave chilled leftovers about 30 seconds on low to regain a spreadable consistency.

What will you put your Sunberry Spread on?  I think I’ll try it in homemade pop tarts next!


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