Barefoot Contessa's Blueberry Sauce

READY IN: 20mins
Recipe by Raquel Grinnell

This sauce was created by Ina Garten (the Barefoot Contessa to those who don't know) to go with her Barefoot Contessa's Lemon Yogurt Cake that I posted here. No butter in this cake, but still moist and delicious! The blueberry sauce is pretty darn good, too.

Top Review by Ms B.

This sauce has excellent flavor. I used it as a topping with Recipe #174102 and for topping frozen Nutrigrain Eggos, too. My sauce didn't thicken much, but that could be because I didn't put it through a sieve. I left the berries whole to float in the sweet syrup and top my breakfasts. Yum!

Ingredients Nutrition

Directions

  1. Combine the blueberries and vanilla sugar in a large heavy saucepan. If you don't have vanilla sugar, just use a cup of sugar and a 1/4 teaspoons of vanilla extract.
  2. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally.
  3. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
  4. Remove from the heat and strain through a fine sieve.
  5. Cool to room temperature, cover and refrigerate.

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