A homemade blueberry sauce made with fresh or frozen blueberries, sugar, butter, and thickened with cornstarch. Serve this easy to make sauce over pancakes, waffles, or French toast for breakfast or brunch.
Blueberries are one of my favorite fruits in the summer, and I tend to stock up on them if I find a good deal. That means sometimes you have to freeze the extras after you have had your fill of the fresh berries. This is one of my favorite recipes because you can use either fresh or frozen blueberries and they work equally well in this recipe.
Blueberry sauce is also easy to make. Why settle for something from a can or full of preservatives when you can make it yourself? It tastes so much better when you have something homemade. Plus, you can control the amount of sugar if you need.
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There are times when the blueberries are more tart than others and you may need more or less sugar to adjust the sweetness to your liking. Start with 1:1 ratio of sugar and berries and adjust accordingly. Another way to balance the sweetness of this sauce is to add a teaspoon of lemon juice to the recipe.
Although I use this as a pancake and waffle topping, you can also use it as an ice cream or dessert topping too. Just imagine what this would taste like on creamy vanilla ice cream! Yum! Blueberry sauce can be a nice alternative for those of you who dislike chocolate and would prefer something else as a decadent topping.
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Homemade Blueberry Sauce
- 1 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries (thawed)
- 1 Tablespoon butter
- In a medium saucepan, combine 2 Tablespoons cornstarch and 1 cup of granulated sugar. Add water. Bring to a boil over medium heat and boil for 3 minutes, stirring constantly.
- Stir in the blueberries and reduce the heat. Simmer for 8-10 minutes or until the blueberries have burst.
- Remove from heat and stir in the butter until melted.