This easy Homemade Blueberry Sauce is the perfect topping for ice cream and pancakes as well as many other desserts. This simple recipe takes just 15 minutes to make.
Blueberry season is sadly coming to an end here on the farm. It was a shorter season than usual this year due to the wacky cold weather we had in the early spring. Before we say adieu to these delicious gems, I still have a few more yummy recipes to share with you. After all, even though the season may soon be over, blueberries are perfect to freeze so we can enjoy their goodness all winter.
Let’s talk a few minutes about blueberry sauce. I kinda love it. No, let me clarify, reallllllly love it! I love it for a few reasons. First, it is made with the delicious blueberries that we grow. It can be made with either fresh or frozen blues too! AND – It freezes well, so you can make a big batch to store in your freezer. Secondly, I love how versatile it is. It is the perfect topping for two of my favorites – ice cream and pancakes. You can also use it as a topping for just about any dessert, scone, muffin, cocktail (yep, I have used it in drinks too!).
So here goes. Grab two pints of fresh blueberries. I am partial to the one’s we grow here on our farm, but I don’t expect you to drive all the way to New Jersey just to buy some for this recipe. Add 4 cups of blueberries to a saucepan, along with sugar, lemon juice, lemon rind, cornstarch and water. Bring to a medium boil and stir frequently. The cornstarch will cause the mixture to thicken once it starts to boil. Simmer on medium heat for 15 minutes. Remove from heat and add some vanilla. How is that for simplicity! One pot plus 6 simple ingredients equals one delicious Homemade Blueberry Sauce Recipe!
If you do decide that you want to make a batch to freeze, you can use either freezer jars or plastic food storage containers. Another note, you can also adjust the amount of sugar you add depending on the sweetness of the blueberries. This recipe was adapted from the Ball Blue Book Guide To Preserving. It’s a great reference if you like to can, or want to start.
- 4 cups Blueberries fresh or frozen
- 3/4 cup sugar. add more or less depending on sweetness of berries
- 3/4 cup water
- 1 1/2 tablespoon cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon rind
- 2 tablespoons pure vanilla extract
- Rinse blueberries and add them to a saucepan.
- Stir in sugar, water, cornstarch, lemon juice and lemon rind.
- Bring to a medium boil. Blueberry sauce will continue to thicken. Continue on a low boil for 15 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
- If you are planning to freeze, allow sauce to cool completely before transferring to freezer jars or food storage containers.