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

Easy Blueberry Sauce Recipe

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On steamy afternoons in Eugene, Oregon, Doris Dezur drizzles this luscious blueberry topping over a simple scoop of vanilla ice cream or a slice of angel food or pound cake.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings

Ingredients

  • 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

Nutritional Facts

1/4 cup (calculated without ice cream) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 25 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. 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.
Originally published as Blueberry Sauce in Cooking for 2 Summer 2007, p25

Nutritional Facts

1/4 cup (calculated without ice cream) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 25 g carbohydrate, 1 g fiber, trace protein.

Reviews for Easy Blueberry Sauce

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 27, 2015

"I use this on pancakes, I mix it in oatmeal and use it on vanilla ice cream. Delicious!"

MY REVIEW
Reviewed Sep. 27, 2014

"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"

MY REVIEW
Reviewed Sep. 20, 2014

"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"

MY REVIEW
Reviewed Jul. 17, 2014

"I used 2 1/3 cups of berries because that's what I had, didn't increase anything else. It is excellent."

MY REVIEW
Reviewed Jul. 16, 2014

"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."

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