Blueberry Sauce
Blueberry sauce is made with fresh blueberries (or frozen) and it’s super easy and quick to make. It’s the perfect topping for cakes, desserts, and so on.
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About this recipe
This blueberry sauce takes a few minutes and 3 ingredients to get together. It’s super easy to make and it’s the perfect topping for your desserts or cakes like this popular ricotta cake recipe.
You can customize the sauce to your taste, more or less sweet, and how thick you want it. You can also freeze it!
Ingredients
The main ingredients of the blueberry sauce are:
- Blueberries: you can use fresh or frozen blueberries.
- Brown sugar: brown sugar but you can also use white granulated sugar.
- Lemon juice: fresh lemon juice.
- Corn starch: optional, if you want a thicker sauce.
How to make blueberry sauce
Place the blueberries, lemon juice, and brown sugar in a small/medium deep saucepan over medium heat. Bring to a boil and lower the heat.
Continue to simmer while stirring occasionally, taking care not to crash the blueberries, until the sauce begins to thick and get the desired consistency. The process takes about 5 minutes. Keep in mind that the sauce continues to thicken when it cools. So turn off the heat just a little before you get a perfect consistency.
If the sauce is too thick, you can add a bit of water and continue simmering until you get the desired consistency.
Remove from the heat and let cool.
Store the sauce in an air-tight container or jar in the refrigerator for about a week. You can also freeze it.
Optional: if you want a thicker sauce you can add one tablespoon of cornstarch dissolved in one tablespoon of water when the blueberries boil. Adjust the amount of sugar to your taste.
Recipes to serve with blueberry sauce
- GF White chocolate cheesecake
- GF Ricotta cake
- Lemon panna cotta
- Vanilla panna cotta
- Coconut pancakes
Blueberry Sauce
Ingredients
- 2 cups blueberries
- 4 tbsp brown sugar
- 3 tbsp lemon juice
Instructions
- Place the blueberries, lemon juice, and brown sugar in a small/medium deep saucepan over medium heat. Bring to a boil and lower the heat.
- Continue to simmer while stirring occasionally, taking care not to crash the blueberries, until the sauce begins to thick and get the desired consistency. The process takes about 5 minutes. Keep in mind that the sauce continues to thicken when it cools. So turn off the heat just a little before you get a perfect consistency.
- If the sauce is too thick, you can add a bit of water and continue simmering until you get the desired consistency.
- Remove from the heat and let cool.
- Store the sauce in an air-tight container or jar in the refrigerator for about a week. You can also freeze it.
Notes
- If you want a thicker sauce you can add one tablespoon of cornstarch dissolved in one tablespoon of water when the blueberries boil. Adjust the amount of sugar to your taste.
