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
Recommended:
Our Berriest Breakfasts
VERIFIED BY Taste of Home Test Kitchen
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- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 cups fresh or frozen blueberries
- 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
Reviews forBlueberry Breakfast Sauce
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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!"
