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Homemade Blueberry Sauce
This homemade blueberry sauce blends fresh or frozen blueberries with sugar, lemon juice, and vanilla, thickened with cornstarch to a syrupy consistency. The sauce offers a balance of sweet and tart flavors, enhanced by lemon zest and vanilla, making it a versatile complement for desserts, pancakes, or yogurt.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
8
Course:
Cake
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.
Cup of Yum
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.