Prep 2 mins
Cook 4 mins
Can be poured over pancakes
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 1⁄3 cup sugar
- 2 tablespoons water
- 1⁄4 teaspoon salt
- In a small bowl, combine the lemon juice and cornstarch, then set aside.
- In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.
This was delicious! I did just as Bayhill did and added some lemon extract and used the sauce for blueberry waffles. The sauce has just a touch of tartness which helps it to not be overly sweet.
Wow...we LOVED this blueberry sauce! It was thick, sweet, and oh so delicious. The only change I made was to add 1/4 teaspoon lemon extract. I love the combination of blueberries and lemon together, and the lemon extract really sent this sauce over the top. I used this sauce for Blueberry Buttermilk Waffles #176721 and they were perfect together. Thank you for sharing this wonderful recipe...it is definitely a keeper!