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Easy Blueberry Sauce

 Easy Blueberry Sauce
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.
3 ServingsPrep/Total Time: 20 min.


  • 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.
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.