blueberry sauce

<p>This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.</p>

Easy Homemade Blueberry Sauce

blueberries (fresh

water

sugar

cornstarch

vanilla

Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

This looks so delicious! I just picked up some organic frozen blueberries on sale two days ago...definitely going to use them for this!

Tried it this morning!  Delicious and so easy to make!Thank you for sharing!

Just made this for some pancakes - it's so delicious! We added some cubes of salted butter to top it all off. Great recipe! :D
We've put the rest in a big jar for later - with a fancy ribbon, something like would make a great present!

You're right!  Simple, quick, homemade and YUM!

https://www.youtube.com/watch?v=IRGXnnNmjY8

This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.

Full recipe: https://pinchofyum.com/easy-homemade-blueberry-sauce

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Blueberry Sauce

Warm Blueberry Sauce Recipe - Blueberry Topping for cake and ice cream. This easy 5-ingredient recipe is quick and easy to liven up summer desserts.

Warm Blueberry Sauce

blueberries, (or frozen)

lemon juice

lavender buds, (optional)

salt

Place all the ingredients into a medium sauce pot. Set over medium heat and bring to a simmer.

Stir and simmer for 5-10 minutes, until some of the berries burst and the sauce thickens. Serve warm over ice cream, cakes, and pies.

Soft and silky Crepes filled with a sweet Honey Whipped Cream and accompanied by a warm Blueberry Sauce.

Blueberry Sauce Crepes with Honey Whipped Cream

all-purpose flour

milk

vanilla extract

eggs, (lightly beaten)

cooking spray

blueberries

lemon zest

whipping cream

honey

In a medium bowl, whisk together flour and salt; set aside.

In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.

Gradually add milk mixture to flour mixture, whisking until completely smooth and no lumps appear.

Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.

Combine blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan.

Cook over medium-low heat, stirring frequently, for 10 to 12 minutes, or until juices are bubbly and fruit is tender.

Remove from heat and set aside.

In the meantime, prepare the blueberry sauce.

Pour cold heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.

Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.

Cover and refrigerate until ready to use.

Prepare the Honey Whipped Cream

Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.

Add 1/3-cup batter to the pan and swirl to completely cover bottom of pan.

Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 minutes.

Flip the crepe and continue to cook for 1 more minute, or until lightly browned.

Remove crepe from skillet and repeat with remaining batter.

Coat pan with cooking spray in between each crepe.

Make the Crepes

Spread the Honey Whipped Cream on each crepe.

Roll or fold the crepe and top with the blueberry sauce.

Serve.

You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.

Assemble

These Make-Ahead Berry Yogurt Parfaits are perfect for breakfast, meal prep or a snack!

Make-Ahead Berry Yogurt Parfaits

light butter ((I use Land O’Lakes light butter spread with canola oil))

berries

white granulated sugar

Greek Yogurt

Melt the butter in a small saucepan over medium heat. Add the berries and stir to coat with the butter. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the cornstarch and hot water and stir together until thoroughly combined. Pour the sugar and cornstarch slurry over the berries and stir to combine. Once the mixture is bubbling (should happen almost immediately), cover the pan and reduce the heat to low. Cook for another 2-4 minutes until the mixture thickens.

Once the berry sauce is cooked, transfer it to a container you can refrigerate and let it cool on the counter for a bit before transferring it to the refrigerator. Refrigerate until cooled (about an hour).

To build each parfait, measure out ¾ cup of yogurt and place about half of it in the bottom of a 7-8 oz sealable mason jar or yogurt cup (the ones I use are linked in the post above). Spoon about 2 ½ tablespoons of berry sauce on top of the yogurt and then top with the remaining yogurt. Repeat with the remaining ingredients to build six parfaits. Place the air-tight lid on to seal and refrigerate until ready to use. Eat within 5 or so days.

This Savory Blueberry Sauce is perfect for adding that special something to your beef, pork or chicken. Fresh blueberries with thyme, shallot and balsamic reduction sauce.

Savory Blueberry Sauce

unsalted butter

shallot (, finely minced*)

red wine

thyme

brown sugar

balsamic vinegar

Kosher salt

pepper (, optional)

Heat unsalted butter in a saucepan over medium heat.

Add minced salt and saute until soft, approximately 3-4 minutes.

Add red wine, fresh blueberries, thyme, brown sugar, balsamic vinegar and kosher salt.

Bring to a low simmer, stirring every so often. Reduce about 3/4, approximately 10-15 minutes.

Sauce will be thinner than you'd expect and will start to thicken and become syrupy as it cools.

Remove from heat, remove thyme sprigs and set aside to cool slightly.

Add freshly ground pepper at this time, if desired.

If you've tried this recipe, come back and let us know how it was!

This deep purple Blueberry &amp; Lavender Sauce has a sweet, floral aroma with unmistakable herbal undertones of lavender. Perfect for topping pancakes, waffles, ice cream or oatmeal.

Blueberry &amp; Lavender Sauce

| 1 heaping cup fresh blueberries (, or frozen)

arrowroot powder

orange juice

almond extract

lavender flowers

Wash blueberries and add to a small pan.

Put the arrowroot power into a small bowl or cup and stir the orange juice in very gradually. Start with a tiny bit of orange juice and keep stirring to avoid lumps forming.

Pour the orange juice mixture over the blueberries.

Throw in all the other ingredients.

Place over a medium heat and simmer, stirring frequently, until it starts to get nice and thick.

The orange juice will gradually change from orange to purple as the blueberries break down.

If you find it is getting too thick, add a tablespoon or two of extra water.

Once the sauce is dark purple and thick and the blueberries have broken down remove from the heat. This should take between10 - 15 minutes.

Either serve warm or let it cool.

Will keep for about a week in a jar in the fridge. It also freezes well.

Switch things up for dessert with these Blueberry Cheesecake Egg Rolls from Delish.com!

Blueberry Cheesecake Egg Rolls

lemon

(8-oz.) blocks cream cheese,

c. sugar

sour cream

pure vanilla extract

kosher salt

egg roll wrappers

Vegetable oil,

Powdered sugar,

Berries! Strawberries, blueberries, blackberries... the list goes on.

Stone fruits like peaches and plums are my jam.

These were delicious!! I made them in the Air Fryer.
I also used frozen blueberries. Definitely will make these again.

Been making these cheesecake egg rolls since I was a kid.  I make them with cherries.   My daughter calls them Newfie Beignets.  They are great

im 16 and I made these for my family of 5 and they LOVED them!!! They didn’t even make it through the night!!

Super yummy! Big hit with the whole family!!

https://streaming.hearstdigitalstudios.com/23ffaee0-e02f-4cc6-8735-9aa836ca4172/video_rover_16x9_1080p_hd_1538685257_44696.mp4

We Can't Stop Eating These Blueberry Cheesecake Egg Rolls

Make this quick and easy Blueberry Compote with 3 ingredients in just 15 minutes! Use fresh or frozen blueberries and enjoy it with yogurt, pancakes, waffles, toast and much more.

Easy Blueberry Compote

(300 grams) blueberries (fresh or frozen)

tbsp sugar

Add the blueberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

Reduce the heat to low and let it simmer and thicken for 10 minutes. It will thicken further as it cools. If necessary, stir 1 tsp cornstarch into 1tsp water, add it to the blueberry compote and cook for a further minute.

Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).

https://embed.mediavine.com/videos/mntqlmnlqgjxuxwxxn8s

Blueberry Compote

A quick and simple Blueberry Compote with a hint of lemon is the perfect topping for pancakes, waffles, and even ice cream. All you need are a few ingredients and 10 minutes to make this delicious sauce.

lb fresh blueberry (454 g)

lemon juice (from about 1 lemon)

Wash and dry the blueberries.

Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

Remove blueberries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.

Add blueberries back into the pot and stir to combined.

Remove from heat and transfer to a jar. As the compote cool, it will thicken almost to pie filling consistency.

To get thick compote

Continue cooking without removing the blueberries for the next 2 - 3 minutes, reduce the heat slightly so the mixture doesn’t boil over.

Remove from heat and transfer to a jar. As the compote cool, it will continue to thicken but will still be slightly thinner and pourable.

To get pourable compote

https://embed.mediavine.com/videos/s8mu9wodvawjn49q9two

A quick and simple Blueberry Compote with a hint of lemon is the perfect topping for pancakes, waffles, and even ice cream. All you need are a few ingredients and 10 minutes to make this delicious blueberry sauce.

These fluffy blueberry waffles are about to become everyone's favorite! Topped with a quick blueberry sauce, they're brunch perfection on a plate.

Best Blueberry Waffles (+ Blueberry Sauce!)

whole wheat flour

baking powder

cinnamon

butter, melted (substitute coconut oil

milk (substitute non-dairy milk

maple syrup

recipe Quick Blueberry Sauce,

Greek yogurt, Homemade Whipped Cream

Preheat the waffle iron to the high heat setting.

In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.

Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)

Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Thank you for your recipes. Easy to follow directions. Success with the outcome each time I try a new recipe.

Blueberry sauce is glossy, sweet, and slightly tart with every mouthful bursting with the taste of delicious blueberries. A simple and elegant way to top your cheesecakes, ice cream, waffles, pancakes, and more!

blueberries (, fresh or frozen)

water (, plus 1 Tablespoon for flurry)

Combine

In a medium sauce pan, combine the blueberries, sugar, water, lemon juice and cornstarch.

Cook

Bring to a boil over medium heat. Then lower the heat and simmer for 5 minutes, or until thickened. Mash with a fork to reach desired consistency.

Serve

Remove from heat and allow to cool for a few minutes. Then serve blueberry filing on top of crepes, pancakes, ice cream, etc.

https://content.jwplatform.com/videos/O3pNYjps.mp4

Blueberry sauce is glossy, sweet, and slightly tart with every mouthful bursting with the taste of delicious blueberries. A simple and elegant way to top your cheesecakes, ice cream, waffles, pancakes, and more!

Homemade blueberry sauce is the perfect topping for pancakes, cheesecake or ice cream. You can make it with fresh or frozen berries, and it comes together in under 15 minutes.  Sweet &amp; juicy - this fresh blueberry sauce recipe will transform any dessert. 

Add the blueberries, lemon juice, sugar and 1/3 cup water to medium saucepan over low-medium heat.&nbsp;

Let the sugar dissolve and bring to a gentle boil to soften the berries while stirring occasionally.&nbsp;

In a small cup dissolve the cornstarch in 2 tablespoons of water.&nbsp;

Add the cornstarch to the blueberry mixture and stir to dissolve.&nbsp;

Gently boil for 5-10 minutes to thicken the sauce. It will continue to thicken as it cools.&nbsp;

Remove from the heat and serve immediately over ice cream, pancakes or waffles. Or let cool and serve over cheesecake.&nbsp;

This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.

cornstarch,

https://content.jwplatform.com/videos/WTpnQnYr.mp4

This blueberry sauce recipe is thick, sweet, and tangy! Drizzle over breakfasts or desserts like pancakes, waffles or ice cream.

Easy Blueberry Sauce

¼ cup + 2 tablespoons water, divided

Place the blueberries, sugar, and 1/4 cup water in a saucepan and heat over medium heat. Bring to a low boil, then cook, stirring occasionally, for about 5 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Make sure not to let the pot boil over. 

Place the cornstarch in a small bowl and mix with 2 tablespoons water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened. 

Remove from the heat and stir in the lemon juice and salt. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).

I made this today to put on my a Stellar Eats waffle (used the Pancake Mix).  I used maple syrup for the sugar and arrowroot powder for the thickener and it was legit!

Wow the sauce was amazing! Great job on the recipe!! It is delicious on biscuits.

I've just made this to go over my pancakes. It was so easy to make! I halved the recipe as there's only me to eat it and I didn't want it to go to waste. It was done by the time my pancakes were cooked!

I just made this to go on top of my cheesecake that I just made. I added a little bit of vanilla to the sauce. Super easy recipe and really delicious.

Make this delicious blueberry sauce and use it as a topping for vegan cheesecake, pancakes, puddings, and more!

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Top Tags

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