Enrich your brunch or dessert with this sweet and tangy Blueberry Sauce Recipe.
Craving a fruity treat but pressed for time? Look no further than blueberry sauce to pour on pancakes or slather between layers of cake. And that’s just a glimpse of what you can do with this magical stuff! I’ve had this berrylicious blend with all kinds of brunches and sweet treats, even ice cream. It’s sweet, tangy, and smooth enough to spread on toast.
How can six simple ingredients yield so many palatable possibilities? Well, the magic is in the cooked-down mix of sugar, blueberries, and lemon juice. The sweet, earthy, and tart combo pops on the tongue and tastes fantastic. You might even be lucky enough to have a bluish-purple tongue afterward! I always hoped for that when I was little. My mom would give me a spoonful to try before she put it in whatever recipe she was crafting. The flavor was especially bright during summer and fall, when blueberries were in season in the Northeast. As I write this, we’re smack dab in the middle of that season, so I might just get my little pot and ladle ready for the occasion!
Which is better—fresh or frozen blueberries?
It’s totally up to you which one you choose for this recipe. I prefer fresh when they’re in season and frozen during the winter. In my opinion, fresh blueberries are extra flavorful when they’re in season but not so flavorful when they’re shipped from southern states or foreign countries in the winter. So, depending on the time of year and your location, you get to choose which works best for you. And really, we’re blessed to live in an era where many people can access berries in the grocery store year-round.
How do I store leftovers?
Let your blueberry sauce cool to room temperature and then transfer it to a jar or airtight container. Refrigerate it for up to a week, or freeze for up to 3 months and then thaw in the fridge overnight. You can either use it cold fresh out of the fridge or warm it over medium heat on the stove, stirring occasionally until it simmers.
Serving suggestions
Blueberry sauce gives you the opportunity to get creative and bedazzle all kinds of treats with it. For instance, I like to drizzle it over Healthy Ice Cream With Chocolate And Pomegranate, Chia Breakfast Bowls, or French Toast Waffles. A few years ago, my mom made Lemon-Blueberry Cake with blueberry sauce in between the layers, and my mouth still waters when I think about it. You can also fill Lemon Cupcakes with blueberry sauce for a sweet little surprise in the middle. See? So many possibilities, so little time!
Ingredients
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 3 cups blueberries fresh or frozen, divided
- 1 1/2 tablespoons cornstarch
- 2 1/2 tablespoons lemon juice for cornstarch mixture
- Zest of 1 lemon
Instructions
- In a small saucepan, combine water, sugar, vanilla extract, and half of the blueberries. Heat over medium-high until the mixture comes to a low boil and the blueberries start to break down.
- In a small bowl, dissolve the cornstarch in the lemon juice. Stir this into the saucepan and bring the mixture to a rolling boil. Lower the heat and simmer for 2-5 minutes until the sauce thickens. If it becomes too thick, add water one tablespoon at a time.
- Gently stir in the remaining blueberries. Remove the pan from heat and mix in the lemon zest. Serve warm or let the sauce cool to room temperature and refrigerate for later use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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