breakfast

Blueberry Sauce

I am crazy over this blueberry sauce! The first time I made it was years ago and served it over pancakes. It is so versatile that it can be served in lots of different ways. This weekend I drizzled it over lemon cheesecake bars, but last week it was delicious served slightly warm and poured over a log of honey goat cheese. Add some crunchy crackers to that combo, and you have a great appetizer! It is simply divine just poured over vanilla ice cream. The blueberry sauce has a slight hint of lemon, due to the lemon zest, that gives it such a wonderful overall taste. This is definitely a keeper!

Blueberry Sauce

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)

Directions

  1. Over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice in a saucepan.
  2. Stir frequently, and bring to a low boil.
  3. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
  4. Slowly stir the cornstarch into the blueberries, careful not to crush the berries.
  5. Simmer until the sauce is thick, about 5 minutes.
  6. Remove from heat, gently stir in vanilla and lemon zest.

Enjoy! XO, Carrie

Recipe adapted from My Baking Addiction

1 thought on “Blueberry Sauce”

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