Total Time
6mins
Prep 2 mins
Cook 4 mins

Can be poured over pancakes

Ingredients Nutrition

Directions

  1. In a small bowl, combine the lemon juice and cornstarch, then set aside.
  2. 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.

Reviews

(2)
Most Helpful

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.

Chef AngieW July 19, 2014

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 recipe #176721 #176721 and they were perfect together. Thank you for sharing this wonderful recipe...it is definitely a keeper!

Bayhill June 06, 2014

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