Description
A delicious and vibrant blueberry sauce perfect for pancakes or cheesecakes.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon pure vanilla extract
Instructions
- In a medium saucepan over medium heat, combine the blueberries, granulated sugar, 1/2 cup water, and lemon juice. Stir everything together and let it heat slowly, bringing it to a gentle simmer. You’ll notice the berries begin to burst, releasing their juices and transforming the mix into a vibrant purple pool of goodness.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Once the blueberry mixture is simmering, stir in the cornstarch slurry. Keep stirring as the sauce thickens—this usually takes just 1–2 minutes.
- Once thickened to your liking, remove the saucepan from heat and stir in the vanilla extract. It adds a warm depth that perfectly complements the berries.
- Let the sauce cool slightly before serving. It will continue to thicken as it cools. Serve warm over pancakes or chilled over cheesecake—the choice is yours.
Notes
- This sauce can be stored in the refrigerator for up to one week.
- Try adding other berries for a mixed berry sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg