Blueberry Sauce
A vibrant blueberry sauce bursting with flavor! Made with fresh or frozen blueberries with the slightest hint of lemon. Delicious served over pancakes, ice cream, yogurt, crepes, and more!
Equipment
- stove
Ingredients
- ½ cup maple syrup
- ½ cup water
- 3-4 cups fresh or frozen blueberries 16 ounces
- 2 cups fresh or frozen wild blueberries 10 ounces
- 2 tsp cornstarch
- 3 Tbsp water
- 1 tsp lemon juice
- ½ tsp vanilla
Instructions
- Combine the maple syrup, water, and blueberries in a large saucepan over medium to medium-high heat. Bring to a low boil and continue to simmer until the blueberries burst, stirring occasionally, about 10 minutes.
- Meanwhile, stir the cornstarch and water together in a small bowl; set aside.
- Add the wild blueberries to the saucepan and stir in the cornstarch-water slurry. Bring the blueberries to a simmer and stir occasionally until the sauce thickens slightly, about 5 minutes.
- Turn off the heat and stir in the lemon juice and vanilla. Allow the sauce to cool at least 10 minutes before serving.
- Store in an air-tight covered container in the refrigerator for up to 1 week.
Notes
- This blueberry sauce is delicious served warm over pancakes, ice cream, and crepes. It’s also great served chilled over yogurt, cheesecake, muffins, yogurt, or in a yogurt parfait.