This sweet and fresh sauce is the perfect accompaniment to all kinds of breakfasts and desserts! You can also easily customize the thickness of your sauce to suit your dish!
Blueberry sauce (or, if you wanna sound fancy, "blueberry compote") is one of the easiest ways to add some pizzazz to your regular ole' breakfasts and desserts! Made with just 3 main ingredients, it comes together in under 10 minutes and can be served with all kinds of dishes.
ingredients:
• blueberries: fresh or frozen both work fine. Frozen will just take slightly longer to cook
• sugar: to balance out the natural tartness found in the blueberries, and to encourage the blueberries to release their juices
• lemon juice: your sauce won't taste lemony! But the lemon juice will make everything taste more fresh and help preserve the blueberries' color!
• water: to help prevent burning as the blueberries heat up
• cornstarch slurry: Now this one is optional. You can make this blueberry sauce without cornstarch if you prefer and it'll still be perfectly delicious! Blueberry sauce made with cornstarch will be much thicker, with an almost jam-like consistency. Leaving out the cornstarch will give you a looser and more pourable sauce. If you want a thick blueberry sauce without cornstarch, you can even simmer your blueberries for longer, and they'll naturally thicken the sauce
How to make homemade blueberry sauce:
It couldn't be any easier to make!
1. Combine: blueberries, sugar, lemon juice, and water in a saucepot.
2. Heat: over medium heat until the blueberry mixture starts to bubble.
3. Simmer: until thickened to your liking!
4. (OPTIONAL) Whisk together cornstarch and water in a separate bowl, then add to your sauce. Boil for a minute, stirring constantly, for an extra thick sauce!
How to serve blueberry sauce:
This sauce goes with pretty much any sweet breakfast, dessert, or even on a plain slice of bread! You can use this sauce for cheesecake, pancakes, French toast, ice cream, crepes, pound cake, on top of sandwich bread, AND MORE!
How to store blueberry sauce:
Keep your sauce stored in an airtight container for maximum freshness! I like to keep mine in a glass jar.
This sauce will keep for up to 1 week in your fridge, or up to 6 months frozen!
To defrost frozen blueberry sauce, thaw on your countertop for a few hours or in your fridge overnight. Serve normally!
Note: This sauce will continue to thicken as it chills, so if it's become too thick, simply warm it in a saucepot with a splash of water until loosened to your liking.
More breakfast recipes for you!
• French toast
• dalgona coffee
• blueberry scones
• blueberry muffins
• carrot muffins
• homemade crepes
• ultimate pancake recipe
Easy Blueberry Sauce Recipe
- Total Time: 12 minutes
- Yield: 1 cup (approx.)
Description
This sweet and fresh sauce is the perfect accompaniment to all kinds of breakfasts and desserts! You can also easily customize the thickness of your sauce to suit your dish!
Ingredients
- 1 pound fresh or frozen blueberries (* see notes)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons water
- 1 tablespoon cornstarch + 1 more tablespoon cool water (optional)
Instructions
- Wash and drain your blueberries well. Combine blueberries, sugar, lemon juice, and water in a medium saucepot. Place over medium heat and cook until the mixture starts to bubble (about 5 to 7 minutes).
- Simmer the mixture for about 2 to 3 minutes, or until thickened to your liking. You can mash your blueberries as it heats up for a less textured sauce, or leave whole for more texture.
- (Optional) For a thicker sauce, whisk together cornstarch and cool water in a separate bowl to create a slurry. Pour the slurry into your blueberry sauce and boil for 1 more minute (mixing constantly), or until thickened significantly.
Cool sauce slightly before serving!
Notes
* Both fresh and frozen blueberries work perfectly here! Frozen blueberries will take slightly longer to heat and cook, so your times may be different than the ones listed above.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Enjoy!
Add a Comment