Description
This blueberry sauce topping comes together quickly and easily on the stove, and can be enjoyed warm or cold on many desserts and breakfast foods. You can use fresh or frozen blueberries.
Ingredients
- 1/3 cup (80ml) warm water
- 1 Tablespoon (15ml) fresh lemon juice
- 1 and 1/2 teaspoons cornstarch
- 2 cups (1 pint; 280g) fresh or frozen blueberries (if using frozen, do not thaw)
- 2 Tablespoons (25g) granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Whisk the cornstarch, water, and lemon juice together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Set aside.
- Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon or sturdy silicone spatula, stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices. (If you used frozen blueberries, you won’t need to smash them as much because they will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
- Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
Notes
- Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
- Special Tools (affiliate links): Fork or Whisk | Small Sauce Pan | Wooden Spoon or Silicone Spatula
- Other berries: I recommend my raspberry sauce and strawberry sauce recipes instead.
- Lemon: Lemon brightens the flavor. You need 1 Tablespoon (15ml) of fresh lemon juice.
- Chunks: The consistency is up to you. For fewer blueberry chunks, smash the berries a little more as the sauce cooks. For no blueberry chunks, puree the finished sauce in a blender until you reach your desired consistency.