This easy homemade blueberry sauce is a wonderful topping for breakfast or dessert. I used it on the sweet cream pancakes that I shared with you all yesterday.
The thing I love about this blueberry sauce is you cook half of them when making the sauce. Then when the sauce is done, you mix in more blueberries. This give the sauce of mixture of soft cooked blueberries and fresh blueberries that still have that pop when you eat them.
- 3 cups fresh blueberries
- 1 cup water
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 1/2 Tbsp cornstarch dissolved in 3 Tbsp water
- Add 1 1/2 cups blueberries in a saucepan. Add in the water,sugar, and vanilla. Bring to a low boil over medium heat and cook until blueberries just start to break apart.
- Add in the dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down to a simmer and cook for 2-3 minutes or until sauce reaches desired consistency. Add additional water, one tablespoon at a time, if the sauce gets too thick.
- Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold. Makes 6 servings.
- Category: Sauces
- Method: Stove Top
- Cuisine: American
Recipe adapted from Pinch of Yum.