Blueberry Sauce

Blueberry Sauce

Fresh blueberries simmer down into a glossy, jammy sauce in under 15 minutes.

Total 17 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This sauce turns simple blueberries into a glossy, lightly thickened topping with a bright, tangy-sweet flavor rounded out by lemon and a hint of vanilla. It comes together quickly on the stovetop, making it a versatile addition to pancakes, cheesecake, ice cream, or yogurt.

Ingredients

  • 3 cups fresh blueberries (or frozen, unthawed)
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon cornstarch
  • 1 tablespoon water, cold
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. In a 6-quart saucepan, combine the blueberries, sugar, 2 tablespoons water, lemon juice, and lemon zest.

  2. Set the pan over medium heat and bring to a simmer, stirring occasionally, until the blueberries begin to break down and release their juices, about 5 minutes.

  3. In a small bowl, whisk the cornstarch with 1 tablespoon cold water until smooth to make a slurry.

  4. Stir the cornstarch slurry into the simmering blueberry mixture. Cook, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes.

  5. Remove from heat and stir in the vanilla extract and salt.

  6. Let the sauce cool for about 10 minutes before serving warm, or transfer to a jar and refrigerate until chilled.

Rate this recipe

★ 4.2 (1)

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    Blueberry Sauce

    This sauce turns simple blueberries into a glossy, lightly thickened topping with a bright, tangy-sweet flavor rounded out by lemon and a hint of vanilla. It comes together quickly on the stovetop, making it a versatile addition to pancakes, cheesecake, ice cream, or yogurt.

    17 min 16 oz 65 cal

    Ingredients

    • 3 cups fresh blueberries (or frozen, unthawed)
    • 1/3 cup granulated sugar
    • 2 tablespoons water
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon cornstarch
    • 1 tablespoon water, cold
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Method

    1. 1

      In a 6-quart saucepan, combine the blueberries, sugar, 2 tablespoons water, lemon juice, and lemon zest.

    2. 2

      Set the pan over medium heat and bring to a simmer, stirring occasionally, until the blueberries begin to break down and release their juices, about 5 minutes.

    3. 3

      In a small bowl, whisk the cornstarch with 1 tablespoon cold water until smooth to make a slurry.

    4. 4

      Stir the cornstarch slurry into the simmering blueberry mixture. Cook, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes.

    5. 5

      Remove from heat and stir in the vanilla extract and salt.

    6. 6

      Let the sauce cool for about 10 minutes before serving warm, or transfer to a jar and refrigerate until chilled.