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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Making the Basics: Fresh Blueberry Sauce Cooking View

Here I give to you: an ode to blueberry sauce.  You see, I like fresh blueberries as much as anyone.  I think they are a fab healthy snack in the summer when they are fresh and plentiful.  BUT!  Oh, that lovely thing that happens when you cook blueberries.  The flavor changes completely and they release vivid pink-purple juice – I really think it might be magic.  It happens when you bake them in a pie, yes, but the best thing about blueberry sauce is that it has dozens (hundreds?) of uses, each and every one of them delicious.

This recipe isn’t exactly new to the site because, as I said, I use it like it’s going out of style.  But the other day I realized it is hidden in a few different places around here and it really deserves its own spotlight for a moment.   This can be made with frozen berries which comes in handy during the winter, but this is prime time for blueberries.  Make some blueberry sauce and then do any or all of the following:
Pour over vanilla ice cream
Make waffles or pancakes instantly better
Swirl into yogurt
Top a cheesecake (or swirl into mini cheesecakes!)
Use in lemon berry ice cream sandwiches
Fill a cake or an ice cream cake
Top French toast

Just writing that list gave me about 10 more ideas so…more blueberry ideas likely coming your way soon.

Fresh Blueberry Sauce
Yield: about 2½-3 cups

Ingredients

3 cups fresh blueberries
6 tbsp. sugar
2¼ tsp. cornstarch
2 tbsp. water
1 tbsp. freshly squeezed lemon juice

Cooking View

Directions

  • Combine the blueberries and sugar in a nonreactive saucepan over medium-high heat.  Cook, stirring occasionally, until the berries begin to release their juices.  In a small bowl combine the cornstarch with the water and lemon juice and whisk until smooth.  Stir the cornstarch mixture into the blueberry mixture.  Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more.  Remove from the heat.  Cover and chill.

Source

  • http://tideandthyme.com/ Laura

    I just made this same sauce yesterday to make Dave’s blueberry cheesecake ice cream. Absolutely divine!

  • Kelly Lehman

    Annie, you read my mind today! I have been craving breakfast for dinner and am planning to make pancakes tonight. I do not have any blueberries on hand, but have an abundance of peaches and was planning to do a peach sauce to put on the pancakes. Do you think that the same technique would work with diced peaches? Thanks so much for always posting such awesome recipes!!!

  • Warm Vanilla Sugar

    Blueberry season is in full swing here, and this looks lovely!

  • Jamie Stone

    what a great basic recipe to have in your arsenal!

  • annieseats

    Kelly, for peaches I would prefer a raw sauce because they don’t need to be cooked to be fabulous. The filling for these shortcakes is perfect: http://www.annies-eats.com/2010/07/22/peach-shortcakes/

  • Kelly Lehman

    Perfect, just what I had in mind. Thanks so much, Annie!

    (I also made your soft frosted sugar cookies last night for a coworkers birthday today, and they have been a HUGE hit!! Thanks for helping us get that sweet fix without having to eat all of those add-ins from the prepackaged kind!)

  • HalfBakedHarvest

    Such an awesome go to recipe!

  • marcie @ flavor the moments

    I love fruit sauces and compotes like this because you can do so much with them! They’re the perfect condiment or topping for so many things. This sauce looks spectacular!

  • Sherrie

    Hi Annie,
    This looks wonderful. How long do you think this would store? I made 2 batches of your pancakes to take to the beach with us for the little ones and think this would be a great sauce. Thank you

  • Caroline L.

    You read my mind – I was just in the mood for some blueberry pancakes! Looks like it’s the universe telling me I gotta go for it :)

  • Sara L’arcobaleno di Sara

    Oh my God!!! gnam gnam!! Bye Sara

  • annieseats

    I’m not sure exactly, you’ll have to use your best judgement for that. At least in my experience, we have always used it up before it has gone bad :)

  • Leighton

    Annie, thank you so much for this recipe! I am leaving to go out of town tomorrow and needed something to do with my blueberries so they didn’t get moldy while I was away. This recipe was my answer! First, I just want to say WOW…I never knew sauce was so easy to make! From start to finish this recipe took me less than five minutes. Second, I love how this recipe is low in added sugar but the sauce still tastes sweet and delicious. I’m looking forward to enjoying this sauce with Greek yogurt, pancakes, toast, etc. when I return from my trip :)

  • http://www.lovelylifecents.com/ Jessica

    My mouth is watering looking at this! Can’t wait to try it!

  • annieseats

    Awesome! I remember this was a total revelation for me when I first tried it years ago. Glad you had the same experience!

  • anna maria

    ah, blueberry sauce – delicious & gorgeous! how amazing is that color?! have used this same technique for blackberries and love it ~ so easy!

  • http://www.thedreameryblog.wordpress.com/ Diana

    Okay I’m making this, this weekend so that I can top it on just about everything!!

  • Sara Hynds-Scates

    I’ve used this recipe to top cream cheese pound cake and it was phenomenal. I also made it with blackberries once for pancakes and it was better than Cracker Barrel’s blackberry pancakes.

  • Barbara

    How would you proceed to can it?

  • annieseats

    This is not meant to be canned. You should only can recipes specifically designed for that purpose or you risk making yourself and others very ill with contaminated food products.

  • nessa

    I’m making pancakes later this week, and I’ll make this to top them! Yum :)

  • Kristen

    Made this blueberry sauce this morning to go on top of vanilla french toast and it was perfect! I’ve tried some recipes made with honey before, this one was so much better. Thanks Annie!

  • Frolicking Night Owl

    Thanks! Making this in the morning along with Martha Stewart’s blueberry buttermilk pancakes for our first-day-of-school breakfast. :)

  • Tess M. Manicki

    Annie,

    How long would this recipe keep in the fridge? I’m hoping to make this next week to use in my yogurt in the morning, but since I only use a tiny bit every day I’m worried about it going bad quickly and we are on a very extreme budget in my house.

  • annieseats

    This keeps quite a long time in the fridge. Mine has kept for months at a time.

  • Tess M. Manicki

    Great! Thank you!

  • Tiana

    Thanks for this wonderful recipe!
    Can I follow the same directions to make strawberry sauce?

  • annieseats

    Strawberries would probably not work quite the same since they have a different water content than blueberries. When I make strawberry sauce, I just chop up some strawberries, mix with a bit of sugar, and let sit for about 30 minutes to draw out the juices. No need to cook – it’s delicious just like that.