Blueberry Sauce

Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in well-nigh fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.

What You Need

This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)

Is this the same thing as blueberry syrup?

Sauces and syrups are two variegated things. Syrup is a sugar solution that’s usually self-ruling of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a succulent blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re unliable to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)

What pairs well with blueberry sauce?

I mean, I hate to get all poetic here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, comic bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!

Can I Use This Recipe With Other Berries?

You can veritably sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and plane pitted cherries. Choose your own adventure! (Please leave a scuttlebutt if you remember that typesetting series. I want to gloat how old we are on a public forum.)

How To Store Blueberry Sauce

Store this sauce in your fridge in a squeaky wipe snapped container. It will alimony for up to 2 weeks. You can moreover freeze blueberry sauce. Store it in an snapped container with plastic or beeswax wrap directly on the surface of the sauce. It will alimony for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.

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Blueberry Sauce

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.

Course Breakfast, Dessert

Cuisine American

Total Cost ($4.54 recipe / $0.28 serving)

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 16 2 Tbsp each

Calories 37kcal

Author Monti – Budget Bytes

Ingredients

• 2 cups frozen blueberries $3.99
• 1/2 cup sugar $0.22
• 1 lemon $0.30
• 1 Tbsp corn starch $0.03
• 3/4 cup water, divided $0.00

Instructions

• Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
• Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
• When the mixture comes to a boil, use a separate trencher to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
• Continue to stir until the syrup in the blueberry sauce has thickened unbearable to stratify the when of a spoon. Take the syrup off the heat, indulge to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

See how we calculate recipe financing here.

Nutrition

Serving: 2Tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.5g

How to Make Blueberry Sauce – Step by Step Photos

Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.

While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a variegated recipe.

It will take well-nigh 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries versus the walls of the pan.

Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.

Continue to stir the blueberry sauce until the syrup coats the when of a spoon. This will take well-nigh 3 to 5 minutes. When you stilt your finger over the when of the spoon, it should leave a mark that the syrup does not seep when into. Take the sauce off the heat, indulge it to cool. The sauce will thicken as it cools. Enjoy!