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Blueberry Sauce

by on March 15, 2011 in Condiments, Sauces March 15, 2011 CondimentsSauces
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Excellent on pancakes, waffles, french toast and ice cream. I’m thinking this would also make a good filling for pies or tarts.

Ingredients

  • 2 cups Fresh Or Frozen Blueberries
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Vanilla
  • ⅓ cups Sugar, Or To Taste
  • 1 dash Salt
  • 1 Tablespoon Cornstarch; Up To 2 Tablespoons

Preparation

If using frozen blueberries, add directly to a pan set over medium heat. If using fresh, rinse them first, then put in the pan.

Add all the ingredients, except the cornstarch. Bring to a boil. With a fork, mash some of the blueberries. Add cornstarch until sauce reaches desired thickness.

Use over pancakes, waffles, french toast or ice cream. Or eat from the bowl!

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Profile photo of Tricia @ Saving room for dessert

Tricia @ Saving room for dessert on 3.21.2011

This was a super easy, delicious sauce! The only modification I made was to stir the cornstarch in cold water before adding it to the berries. This way you’re sure there will be no lumps. I also think you can cut back the sugar easily without losing any of the rich blueberry flavor. When I make this again I’ll use 1/4 cup sugar and see how that does. This really would be great on anything from poundcake to pancakes. Yum! Thanks so much for sharing.

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