Lemme tell you about this Blueberry Sauce. I have never seen people go so gaga over anything than this particular sauce. Like, my nephew eats it right out of the jar with a spoon, why bother to put it atop a single darn thing.
Mike asks me for this Blueberry Sauce as if it's, man, I don't even know. He gives me such a weird look while he's asking. Totally at a loss for descriptors here. What's more precious than My Precious?
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This sauce, apparently. |
So effortless that my same nephew has made it himself and he's a young'un.
Mike on the other hand, he's not and well, he has me.
But anytime I make something like a cheesecake or it happens to be cheesecake-related or something that Blueberry Sauce can be poured on (like pancakes or waffles even), it's a requirement that this sauce gets assembled.
It's a known fact that I'm not a blueberry eater though I certainly feel the pressure and the crazy-eye stares, like why not, you.
Everyone I surround myself with, Mike, Finn, my dad (not my mom though she has been eating them more often, or I should say she eats them when I bring something blueberry laden), my brother and his family, they're all cuckoo for cocoa puffs over blueberries.
Last year, I made a trek over to Black and Blue Farms in Saywer, Michigan for a first time ever berry picking whirlwind quick day trip adventure and I had sooo much fun. Like it shoulda been illegal how much fun I had.
Oh yes, I will be heading back over there later this month. And oh yes, I'm already adding stops to my list. Oh yes. And I'll definitely come back with more blueberries this time too as I only picked a paltry three pounds and that certainly, definitely, without a doubt was not enough.
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It doesn't take much to make such an incredible sauce! |
But, there will be muffin baking, no doubt a Blueberry Cheesecake Pie or two, probably more of this Blueberry Sauce, and surely many more goodies. Man, I'll be picking all day it sounds like, heh.
Both my dad and Mike said the berries from that farm were the best they've ever had. Pressure's on, aw dear. As we know, my dad is a connoiseur; I'm surprised he hasn't turned into an actual blueberry himself.
Righty-o, let's make this sauce, shall we?
Grab a medium-ish sized saucepan,* plop that on the stove.
Tumble your blueberries into that saucepan and toss in the sugar, the larger quantity of water, along with the lemon juice and pop the heat up to medium, stirring* around once in a bit but try not to smush the berries.
Be sure to give your berries a taste first; you can raise or lower the amount of sugar you throw in there as desired.
In the meantime, stir together the cornstarch and the rest of the water until the starch has dissolved into a slurry and once the berry mix starts a low slo-mo large bubble boil, stream the cornstarch and water in as you're stirring.
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Ready to heat the pool. |
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And cornstarch a go! |
This will take oh about two to five minutes or so and the longer you go, the thicker it will get so stop when it looks good to you. It'll continue to thicken up as it cools so keep that in mind. If you find it's too thick, you can add in some more water to thin it out.
Ok! Hard part, if you can call it hard, is over, now just splash in your vanilla and the optional lemon zest if you're using it.
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At the very least, don't skip the vanilla. It bumps all the
flavors up. |
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Tada! Voila! mwah!! |
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Berry berry berry! |

Blueberry Sauce
Ingredients
- 2 cups (340 g) fresh or frozen blueberries
- 1/2 cup (118 ml) water
- 1/2 cup (99 g) granulated sugar
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (14 g) cornstarch, mixed with 2 tablespoons (30 ml) cold water
- 1/2 teaspoon (3 g) vanilla extract
- Zest of 1 lemon (about 1 tablespoon or 6 g), optional
Instructions
- Add the blueberries, 1/2 cup (118 ml) water along with the sugar and lemon juice to a medium sized saucepan. Turn the heat to medium, stirring often until the mixture reaches a low soft boil.
- Mix up the cornstarch with the remaining 2 tablespoons (30 ml) of water until combined in a small dish or bowl then slowly stream the cornstarch into the blueberry mix while stirring carefully to not smash the blueberries.
- Cook while stirring gently until the mixture thickens, about 2-5 minutes, or until your desired thickness.
- Remove the pan from the heat and stir in the vanilla and optional zest.
Notes:
You can adjust the sugar up or down depending on your tastes or the level of sweetness in the berries themselves.
If the sauce gets too thick, add small amounts of additional water.
Store in a jar for about a week in the refrigerator and reheat if desired.
Adapted from My Baking Addiction.
Nutrition Facts
Calories
80.41Fat (grams)
0.29Sat. Fat (grams)
0.03Carbs (grams)
20.31Fiber (grams)
1.37Net carbs
18.95Sugar (grams)
16.14Protein (grams)
0.30Sodium (milligrams)
1.70Cholesterol (grams)
0.00Please see the "info" section for nutrition details.
*The saucepans, silicone spatulas, and food jars are Amazon affiliate links. Happy baking, thanks! Please see the "info" tab for more, well, info.
I am not a blueberry fan, however, anything that Becky makes with blueberries, especially this sauce, I gobble up. Delicious!!!
ReplyDeleteThat's the ultimate compliment then, isn't it?! Thank you very much!
DeleteWhere is the JAM recipe? All I see is the sauce recipe
DeleteThat's because this is a sauce and not a jam. It seems Foodtalk miscategorized it in their email.
DeleteI did this tonight to eat on my French toast in the morning. I had to scale back the recipe because I didn't have quite enough blue berries on hand. I used Stevia instead of sugar and a True Lemon pack of crystallized juice which is equivalent to 1 tsp of real lemon juice. I tasted it and it is delicious!
ReplyDeleteOh terrific! I'm so glad you enjoyed it! Thanks for the tips on the substitutions!
Delete