Blueberry Sauce

My easy blueberry sauce can be made with fresh or frozen blueberries berries. It's ready in just 15 minutes and pairs well with breakfast, dessert, and everything in-between!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 13

Total Time 15

Servings servings (¼ cup per serving)

Calories 81kcal

Author Sam Merritt

Ingredients

4 cups (560 g) blueberries
¼ cup (60 ml) water
⅓ cup (67 g) granulated sugar
1 Tablespoon (15 ml) lemon juice
1 Tablespoon (15 g) cornstarch
2 Tablespoons cold water
1 Tablespoon (15 g) salted butter
¼ teaspoon vanilla extract (see note)

Instructions

Combine blueberries, ¼ cup water, sugar, and lemon juice in a medium saucepan over medium-high heat.
4 cups blueberries, ¼ cup water, ⅓ cup granulated sugar, 1 Tablespoon lemon juice
Stir frequently until the blueberries release their juices (about 5-7 minutes). Feel free to use your spoon or spatula to squish the berries against the side of the saucepan to encourage them to break down further.
Separately, in a small dish, whisk together cornstarch and 2 Tablespoons cold water until completely combined.
1 Tablespoon cornstarch, 2 Tablespoons cold water
Add the cornstarch mixture into the blueberry mixture and stir well.
Stirring constantly, bring mixture to a rolling boil and then reduce heat and simmer, stirring frequently, until the sauce coats the bottom of a metal spoon.
Remove from heat, add butter and vanilla extract and stir until butter is melted.
1 Tablespoon salted butter, ¼ teaspoon vanilla extract
Serve and enjoy. If your sauce becomes too thick you can always add water while the mixture is still hot to make it thinner, but be sure to only add a teaspoon or two at a time until desired consistency is reached. Blueberry sauce is best served warm.

Notes

Vanilla extract

*A little vanilla extract goes a long way in this recipe, it enhances the sweetness of the blueberry sauce. For a more tart sauce with a stronger blueberry flavor, you may omit the vanilla extract, but all of my taste testers and I prefer this recipe with the vanilla.

Storing

Store unused blueberry sauce in the refrigerator in an airtight container. Blueberry sauce will keep at least a week in the refrigerator (many sources say longer but I've never kept mine longer than a week).

Nutrition