- 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 forEasy Blueberry Sauce
"Deliciously easy! Served with pancakes! Made a double batch, using frozen berries. I am a TOH Volunteer Field Editor and I love trying out new recipes!"
"Delicious and so easy, and it really dresses up the simplest ingredients to make memorable desserts! Try it layered with vanilla pudding and crumbled Biscoff cookies. Yum!"
"I use this on pancakes, I mix it in oatmeal and use it on vanilla ice cream. Delicious!"
"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."
"Best blueberry sauce I have ever had. Guests loved it and requested recipe. Served it with Blueberry Kuchen."
"A friend gave me a container of fresh blueberries I used them to make this sauce and served it with Angel Food cake and with homemade vanilla ice cream on July 4th. It was simple to make (I left out the grated lemon peel & added 1/4 tsp. almond extract) and it was delicious. Friends really liked it, too."