I have a really simple and utterly delicious recipe for you to try. This is so perfect for topping pancakes or ice cream or pound cake- Homemade Blueberry Sauce.
When I was a kid my Mom used to buy a Blueberry syrup for pancakes that I loved. The blueberry syrup was just loaded with sugar and junk but I just loved it and it always made basic pancakes seem so special and fancy to me.
I wanted to share this with my kids but I was looking for a brighter blueberry flavor and something a little less processed and finally came upon this recipe that we really like.
I have tested a few variations that wound up too thick or too sweet and this is finally the one that was a winner for us.
I think this would be such a lovely homemade gift as well with a pint of gourmet ice cream or maybe lemon muffins in a cute basket? Lots of fun directions you could go with this sauce.
We especially love it on pancakes. My Dad is famous for his weekend breakfast spread complete with fresh blueberry pancakes. My husband is carrying on this tradition with our girls by making his own buttermilk pancakes once a week and maple syrup or this delicious blueberry sauce to go with them. Yum!
Here is the simple recipe:
- 2 cups frozen blueberries (see note below)
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 2 teaspoons cornstarch
- Add frozen blueberries, lemon juice and sugar to a saucepan over low heat.
- Add water and cornstarch to a small bowl and stir until cornstarch is dissolved.
- Add mixture to the saucepan and bring up to medium high heat.
- Once the mixture starts to bubble, let gently boil for about 1 minute stirring constantly.
- Reduce heat to low and allow mixture to simmer for about 8 minutes.
- Remove from heat and enjoy!
NOTE: Please note you may need to make some slight variations to this recipe depending on your berries. Fresh berries tend to have less water so you might need to add a little more water after cooking to get the consistency you like.
Also my blueberries were frozen and very sweet so this was plenty of sugar for me. If you have super ripe berries, you might reduce the sugar or very tart berries might need a little more.
One last little tip to ensure success with this recipe is adding the cornstarch to water and mixing. It will clump up in your sauce if you pour it directly into the sauce. If your sauce it not quite thick enough, you can always add more cornstarch and water to bowl and mix it in and let simmer for a few minutes for a thicker consistency. I have used up to 2 tablespoons of cornstarch in 4 tablespoons of water and got a very, very thick sauce almost to a jam consistency. That would be wonderful too just depending on your own preference.
If you have ever had the blueberry syrups at pancake restaurants or the bottled kind my Mom used to buy, you might be looking for a super sweet option. Just mix this with pancake syrup and that will do the trick! We use pure maple syrup (not pancake syrup) in our house so the flavor isn’t exact with real maple syrup but still very good!
If you try this sauce please come back and share what you think!
Here are a few other recipes you might enjoy: