Easy Blueberry Sauce (Printable Version)
Quick blueberry sauce with lemon, perfect for topping waffles, pancakes, ice cream, or toast.
# Ingredients:
01 -
3 cups (approx. 420 g) blueberries, fresh or frozen
02 -
80 ml water
03 -
65 g granulated sugar
04 -
3 teaspoons (15 ml) fresh lemon juice
05 -
1.5 tablespoons (12 g) cornstarch
06 -
1.5 tablespoons (22 ml) cold water
# Steps:
01 -
In a medium saucepan, add blueberries, water, granulated sugar, and fresh lemon juice. Stir to blend the mixture evenly.
02 -
Set the saucepan over medium heat and bring the contents to a boil, stirring occasionally. Reduce heat to low and simmer uncovered for 6 to 8 minutes until blueberries begin to burst.
03 -
In a separate small bowl, whisk cornstarch with cold water until completely smooth. Stir this slurry into the simmering blueberries and continue to cook for 4 to 6 minutes, or until sauce has thickened to desired consistency. Note that the sauce will further thicken as it cools.
04 -
Remove saucepan from heat. Transfer sauce to a glass jar or container and allow to cool to room temperature. Once cooled, cover and refrigerate until ready to serve.
# Notes:
01 -
Blueberry sauce keeps for up to 5 days when stored in the refrigerator in a sealed container.
02 -
For best results, use fresh, ripe blueberries, but frozen berries perform equally well if fresh are unavailable.