An easy and delicious sauce used as a topping or filling for ice cream, yogurt, cake, cheesecake, pancakes, crepes, waffles, oatmeal or whatever you prefer. We love adding a little lemon, lime or orange zest and juice - but this is totally optional.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: alfredo, blueberries, dessert sauce, fruit sauce, topping
Servings: 2cups
Calories: 167kcal
Author: Getty Stewart
Ingredients
2cupsfresh or frozen blueberries
1/2cupwater, divided
1/3cupsugar
1-2tspgrated citrus zest (lemon, lime or orange) optional
1Tbsplemon, lime or orange juice
1 1/2Tbspcornstarch
Instructions
Add blueberries, 1/4 cup water, sugar, citrus zest and juice to pot and bring to a low boil while stirring occasionally being careful not to smash berries, about 8-10 minutes.
In separate bowl, dissolve cornstarch in remaining 1/4 cup water. Add to blueberries, stirring continually.
Return mixture to a boil. Turn heat to low and simmer 2-3 minutes until sauce is glossy and has thickened.
Taste and adjust sweetness to your liking. Remove from heat and let cool. Mixture will thicken further as it cools.
Keep in fridge for up to 4 days. Sauce made with cornstarch does not freeze well.
Notes
Use as a topping for pancakes, waffles, French toast, crepes, oatmeal, yogurt, ice cream, cheesecake, etc.Stir gently and don't boil too long or your blueberries will lose their shape. If you want more full blueberries in your sauce, save 1/2 cup to add at the very end, after the cornstarch has thickened. Just stir in the extra blueberries. The sauce will still thicken as it cools.