Description
This delicious blueberry sauce is perfect for pancakes or cheesecake!
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Combine blueberries, water, and sugar: In a medium saucepan over medium heat, combine the blueberries, water, and sugar. Stir gently to mix. The berries will begin to release their juices as they heat up. You’ll notice the liquid turning a deep, rich purple—this is when the magic starts.
- Let it simmer: Bring the mixture to a gentle simmer. As the berries cook, they’ll start to soften and burst. Use the back of a spoon to lightly mash some of them if you want a thicker, chunkier texture.
- Thicken with cornstarch: In a small bowl, stir the cornstarch into a tablespoon of cold water to make a slurry. Pour this into the bubbling sauce and stir well. The sauce will begin to thicken almost immediately. Cook for another 1–2 minutes, stirring constantly, until the sauce reaches your desired consistency.
- Add lemon juice and vanilla: Remove the saucepan from the heat. Stir in the lemon juice and vanilla extract. These final touches brighten the flavor and give the sauce a subtle warmth and complexity that keeps you coming back for just one more spoonful.
- Cool and serve: Let the sauce cool slightly before serving. It will thicken a bit more as it cools. Serve warm over pancakes or chilled over cheesecake—there’s no wrong way to enjoy it.
Notes
- This sauce can be stored in the refrigerator for up to one week.
- Try adding a pinch of cinnamon for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup