Ingredients
Scale
- 4 cups (560 g) blueberries
- ¼ cup (60 ml) water
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 g) cornstarch
- 2 tablespoons cold water
- 1 tablespoon (15 g) salted butter
- ¼ teaspoon vanilla extract
Instructions
- In a medium saucepan, combine blueberries, ¼ cup water, sugar, and lemon juice over medium-high heat.
- Stir frequently until the blueberries release their juices, about 5-7 minutes. Mash the berries against the saucepan's side for better breakdown.
- In a small dish, whisk cornstarch and 2 tablespoons cold water together until well mixed.
- Pour the cornstarch mixture into the blueberry mixture and stir thoroughly.
- Bring the mixture to a rolling boil while stirring constantly, then reduce heat and simmer, stirring often, until the sauce coats the bottom of a metal spoon.
- Remove from heat, mix in butter and vanilla extract until the butter melts.
- Serve immediately. If the sauce thickens too much, add hot water a teaspoon at a time until reaching desired consistency.
Notes
Store leftover blueberry sauce in the refrigerator for up to 5 days.
This sauce is perfect for pancakes, ice cream, or yogurt toppings.
Feel free to adjust sweetness by adding more or less sugar.
Nutrition
- Serving Size: 1/9 of sauce
- Calories: 75
- Sugar: 12g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.