Blueberry Sauce

"Terrific easy sauce for ice cream, cheesecake, frozen yogurt, or ?I found this in Chatelaine magazine."
photo by Hadice photo by Hadice
photo by Hadice
Ready In:
2 cups




  • In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
  • Stir often until berries soften and release some juice, about 2 minutes.
  • In a small bowl, stir cornstarch with water to form a paste.
  • Add to saucepan.
  • Stir constantly until thickened, at least 2 or 3 minutes.
  • Add butter and stir until melted.
  • Serve right away or cover and refrigerate up to 3 days.
  • Serve sauce warm or cold.

Questions & Replies

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  1. Zira5589
    Simple to prepare and delicious....nice and rich. Mine thickened in less than 1 min. The butter is the key....YUM!
  2. dawncjackson
    Easy & excellent. Made an almond pound cake, put this on top with a little whipped cream - big hit.
  3. aliceb76
    Too lemony....I will use water in the place of lemon juice, you could hardly taste blueberries. Use just a teaspoon of lemon juice.
  4. LonghornMama
    Great! Served with sourdough waffles for a yummy breakfast. Thanks for sharing the recipe!
  5. WI Cheesehead
    I only had 6 oz fresh blueberries so cut everything in half. I used this on crepes for Christmas breakfast and they turned out good. Thanks! Very quick.


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