Homemade Blueberry Sauce
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8
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Course
Cake
Homemade Blueberry Sauce
Description
The sauce simmers blueberries with water, sugar, and fresh lemon juice, allowing the fruit to soften and release juices. Cornstarch mixed with cold water is stirred in gradually to thicken the mixture without breaking the berries. Finishing with vanilla extract and optional lemon zest adds aroma and brightness. The result is a smooth, moderately thick sauce with visible berries and a glossy sheen.
This blueberry sauce can be spooned over pancakes, waffles, ice cream, or stirred into yogurt or oatmeal for added fruit flavor and sweetness. Adjusting sugar accommodates berry sweetness variation. If the sauce is too thick, adding water to thin it allows customizing texture to preference.
Orange juice and zest may be used as an alternative to lemon for a slightly different citrus note. The sauce stores well refrigerated for use across several days.
Ingredients
- 2 cups blueberries fresh or frozen
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons lemon juice fresh
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- ½ teaspoon vanilla extract pure
- lemon about 1 tablespoon, optional, zest of 1
Instructions
- In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
- Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
- Remove from heat and gently stir in vanilla and lemon zest.
Notes
- Adjust sugar quantity according to the sweetness of your blueberries to match your taste.
- If the sauce becomes too thick, add small amounts of water until the desired consistency is reached.
- Orange juice and zest can substitute lemon for a variation in flavor.