Blueberry sauce is a great way to use fresh blueberries, and there are many ways to use it. Scale the recipe up and freeze the extra blueberry sauce and you'll have it all year round.
This blueberry sauce is made without cornstarch. The easy sauce is a simple, fresh combination of blueberries, sugar, and a little fresh lemon juice. It can be combined with lemon curd. It makes a fabulous topping for ice cream. Or, use it on pancakes, waffles, or slices of pound cake. It's great on bread pudding, too. And a little blueberry sauce stirred into cream cheese makes an amazing spread for muffins, biscuits, and quick bread!
Though fresh blueberries are best, you can also make this with frozen blueberries.
- 2 cups fresh blueberries
- 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Wash the blueberries in a colander. Sort through them and pick out pieces of stem.
- Transfer the blueberries to a saucepan and use a potato masher to crush them. Add the granulated sugar, lemon juice, and salt. Mix well.
- Place the pan over medium heat and bring the blueberry mixture to a boil. Boil for about 1 minute. Add the vanilla extract and stir to blend.
- Transfer the sauce to a bowl or container and let it cool to room temperature. Cover and refrigerate.
- Warm the sauce slightly to serve over bread puddings, pancakes, cake, or ice cream.
Tips and Variations
- For a thicker sauce, simmer it over low heat for about 5 to 8 minutes.
- Replace the vanilla extract with 1/4 teaspoon of almond extract.
- Replace the vanilla extract with 2 teaspoons of grated orange zest.
- Freeze extra blueberry sauce in freezer containers.