Blueberry Sauce
This homemade blueberry sauce comes together in about 15 minutes with fresh or frozen blueberries. Spoon it over pancakes, waffles, cheesecake, ice cream, yogurt, or pound cake.
Servings: 12 servings
Ingredients
- ½ cup granulated sugar plus more to taste if needed
- 5 teaspoons cornstarch
- 3 cups blueberries fresh or frozen
- ½ cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
Instructions
- In a medium saucepan, whisk together the sugar and cornstarch until well combined.
- Add the blueberries, water, lemon juice, lemon zest, and salt. Stir to coat the berries.
- Set the pan over medium heat and cook, stirring frequently, until the berries release their juices and the mixture comes to a gentle simmer. Continue cooking until the sauce is thick, glossy, and the berries have softened, about 6 to 8 minutes.
- Remove from the heat. Serve warm, or let cool completely and refrigerate until ready to use.
Notes
Frozen blueberries: No need to thaw frozen blueberries before making the sauce.
Consistency: The sauce will continue to thicken as it cools. If you'd like a thinner consistency, stir in water, 1 tablespoon at a time, until it reaches your desired thickness.
Storage: Store the blueberry sauce in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 14g | Sodium: 25mg | Fiber: 1g | Sugar: 11g
