Blueberry sauce is a great way to use fresh blueberries when their peak season brings a bounty of berries. Better yet, there are many ways to use this fruit sauce, from an ice cream topping, a sauce for bread pudding, or to serve with waffles. Scale up the recipe and store in the freezer; you will have blueberry sauce on hand year-round to bring a taste of summer to your dishes any time. Though fresh blueberries are best, you can also make this with frozen blueberries.
This easy sauce is a simple combination of blueberries, sugar, and a little fresh lemon juice, and is made without cornstarch. It can be combined with lemon curd and spooned onto sponge cake; a little blueberry sauce stirred into cream cheese makes an amazing spread for muffins, biscuits, and quick bread.
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Wash the blueberries in a colander. Sort through them and pick out pieces of stem.
- Transfer the blueberries to a saucepan and use a potato masher to crush them. Add the sugar, lemon juice, and salt. Mix well.
- Place the pan over medium heat and bring the blueberry mixture to a boil. Boil for about 1 minute. Add the vanilla extract and stir to blend.
- Transfer the sauce to a bowl or container and let it cool to room temperature. Cover and refrigerate.
- When ready to serve, warm the sauce slightly to spoon over bread puddings, pancakes, cake, or ice cream.
- When buying fresh blueberries, which are at their peak from May to October, look for uniformly sized, dark colored, firm berries; turn over the container to make sure there aren't any mushy ones on the bottom. Fresh blueberries will remain good for about 5 days when stored in the refrigerator. For longer storage, you can freeze. Place berries in one layer on a baking sheet and put in the freezer until frozen. Then pour into zip-top bags and return to the freezer until ready to use; the berries will last about 1 year.
- To thicken the sauce more, simmer it over low heat for about 5 to 8 minutes after it has come to a boil.
- Replace the vanilla extract with 1/4 teaspoon of almond extract or with 2 teaspoons of grated orange zest. You can also swap orange juice instead of lemon juice if you like.
- Any leftover blueberry sauce can be stored in small, air-tight containers and placed in the freezer. Defrost and warm gently before using.
|Nutritional Guidelines (per serving)|