Blueberry Sauce

Blueberry Sauce – an easy homemade recipe that takes less than 15 minutes to make. This sauce makes a great topping on your favorite sweet treats.

Hello there! Today I am sharing a Blueberry Sauce recipe that takes just minutes to make and tastes amazing! This sauce can be used to top your favorite sweet treats like: pancakes, waffles, cheesecake, pound cake, cupcakes and my personal favorite, ice cream. This blueberry sauce has a beautiful rich flavor and a secret ingredient that takes this sauce to a whole other level. All you need are just a few ingredients to make this delicious blueberry sauce!

Y’all, I just love blueberries. They are so sweet and tart and I enjoying picking them from a local blueberry farm. Blueberries grow on bushes, so you don’t have to bend over to pick them, which makes them easier to pick. Blueberries are generally ready to pick around The Fourth of July in my area. So, I always associate these berries with our American Birthday.

For this recipe you will need: 3 cups of fresh or frozen blueberries, 6 Tablespoons granulated sugar, 2 1/4 teaspoons cornstarch, 2 Tablespoons water, juice from half a lemon or about 1 Tablespoon, and the secret ingredient, 1 vanilla bean. The fresh vanilla beans add such an amazing depth of flavor that is so good.

Start in a medium sauce pan by combining the blueberries and sugar over medium-high heat, stirring occasionally. I like to smash some of the berries with the back of a wooden spoon. Next, in a small bowl whisk together cornstarch, water, fresh lemon juice and the vanilla bean until smooth and completely dissolved. After the berries begin to release some juices, add the cornstarch mixture, then bring to a boil. Reduce the heat and continue to simmer for 1 minute. Remove from heat, and cool to room temperature. Store blueberry sauce in an air tight container in the refrigerator up to two-three months. This recipes makes approximately 3 cups.

This blueberry sauce is such a wonderful summertime treat that can be enjoyed all year long.