Blueberry Breakfast Sauce Recipe
Blueberry Breakfast Sauce Recipe photo by Taste of Home

Blueberry Breakfast Sauce Recipe

Publisher Photo
This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. —Ellen Benninger Stoneboro, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 16 servings

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cups fresh or frozen blueberries

Nutritional Facts

1 serving (2 tablespoons) equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 9 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. Yield: about 2 cups.
Originally published as Blueberry Breakfast Sauce in Quick Cooking March/April 1998, p29

Nutritional Facts

1 serving (2 tablespoons) equals 36 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 9 g carbohydrate, trace fiber, trace protein.

Reviews for Blueberry Breakfast Sauce

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 31, 2014

"I love this sauce and make it all the time. It is not overly sweet. I add different fruit and spices for many variations. It is great with so many breakfast foods!"

MY REVIEW
Reviewed Oct. 1, 2013

"Love this sauce!"

MY REVIEW
Reviewed Jun. 1, 2011

"Very fast and simple to make, and had a very nice flavor. :)"

MY REVIEW
Reviewed Jan. 3, 2010

"I have been making this since discovering the recipe years ago. I have used other berries in place of the blueberries also."

MY REVIEW
Reviewed Nov. 23, 2008

"Exactly what I was looking for! Thanks for another successful recipe!"

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