Description
This homemade blueberry sauce is a simple, delicious topping made from fresh or frozen blueberries, sugar, and a touch of lemon and vanilla. Perfect to complement pancakes, waffles, ice cream, or desserts, it’s quickly cooked on the stovetop, thickening into a luscious, flavorful sauce.
Ingredients
Scale
Blueberry Sauce Ingredients
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Blueberries: Rinse the fresh blueberries under cold water if using fresh. If using frozen blueberries, do not thaw them; use them straight from the freezer.
- Mix Dry Ingredients: In a medium saucepan, combine granulated sugar, cornstarch, and a pinch of salt, mixing well to distribute the ingredients evenly.
- Create Slurry: Gradually whisk in water into the dry mixture until smooth, ensuring there are no cornstarch lumps.
- Add Blueberries and Heat: Add the blueberries to the saucepan and place it over medium heat, stirring frequently to prevent sticking.
- Cook Sauce: Let the mixture come to a gentle boil and cook for 5-10 minutes until the blueberries burst and the sauce thickens to desired consistency.
- Add Flavorings: Remove the saucepan from heat and stir in lemon juice and vanilla extract to enhance the taste.
- Cool Sauce: Allow the sauce to cool slightly; it will thicken further as it cools.
- Serve: Serve the blueberry sauce warm or at room temperature over pancakes, waffles, ice cream, or your favorite dessert.
Notes
- Do not thaw frozen blueberries before cooking to prevent the sauce from becoming watery.
- Adjust the sugar based on sweetness preference or type of blueberries used.
- The sauce thickens as it cools; if too thick, gently reheat with a splash of water.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
