How to make the most perfect blueberry sauce!
I have to be honest here. Blueberries are not my favorite fruit to eat raw. My son could eat an entire container by himself, but I tend to gravitate more towards strawberries and raspberries in that case. However, when it comes to recipes using cooked fruit, you can just pass me everything blueberry! I make an addicting Blueberry Muffin (I’ll have to get that recipe up soon!) and this Perfect Blueberry Sauce I am going to share with you here is amazing on so many different things!
This sauce comes together easily and quickly when needed. I’ve also made it ahead of time, kept it in the fridge, and then reheated it when I was ready to use it. And…I wouldn’t judge you if you decided to eat it straight out of the pan – it’s so good!
I most recently used this sauce as the topping on a Red, White, and Blue Triple Berry Napoleon (a patriotic inspired dessert, yes, but delicious any time of year!). Other ways you could use this sauce would be to swirl it in oatmeal, as an ice cream sundae topping, or mixed into yogurt! You could also try it on top of a cheesecake, spread onto waffles, or as a delicious topping on a hot stack of pancakes, of course! From breakfast to dessert, the possibilities are truly endless!
I’d love to hear how you plan to use this Perfect Blueberry Sauce (I’m sure I’ve missed quite a few great ideas!). Leave me a comment or send me a message anything and let me know!
- 1 Cup blueberries
- 1/2 Cup water
- 1/4 Cup sugar
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water
- 1/4 teaspoon vanilla
- 1 teaspoon lemon juice
Combine all ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until thickened.