Blueberry Sauce
This homemade blueberry sauce takes just 9 minutes and works on pancakes, ice cream, waffles, or cake. Use fresh or frozen blueberries for a no-fuss recipe.
Servings 1 1/2 cups
Ingredients
- 1 pint (16 ounces/290 grams) of fresh or frozen blueberries
- 2 tablespoons (30 grams) granulated sugar
- 1 tablespoon lemon juice (about 1 large lemon, zest first)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon fresh lemon zest
Instructions
- In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.
- Remove from heat and stir in the lemon zest. Serve immediately, or cool to room temperature, then place in an airtight container in the fridge for up to 1 week. Sauce will thicken in the fridge, so reheat gently in the microwave or on the stove to thin out.
Recipe Link
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