- 1/4 cup sugar
- 1 teaspoon cornstarch
- Dash salt
- 1/4 cup water
- 1 cup fresh or frozen blueberries
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon grated lemon peel
- Vanilla ice cream
- In a small saucepan, combine the sugar, cornstarch and salt. Gradually whisk in water until smooth. Add the blueberries, lemon juice and peel; bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes longer or until thickened, stirring occasionally (some berries will remain whole). Serve warm or chilled over ice cream. Yield: 3/4 cup.
Reviews for Easy Blueberry Sauce
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"I have made this recipe several times and everytime I do everyone raves about how good it is, especially over blueberry pound cake or just plain pound cake"
"Very easy and so good! I used coconut sugar instead of white sugar & serve this over Belgian waffles with a little almond butter. Have enough left over to use over ice cream later"
"I used 2 1/3 cups of berries because that's what I had, didn't increase anything else. It is excellent."
"Very easy and delicious way to use all the blueberries in my yard! I made this with a recipe for a sour cream pound cake I found on TOH. Perfection! I doubled the recipe and took it to a family gathering."
"This was so easy to make. I made it with splenda and put it on sugar free white chocolate pudding. Yummy!"