Blueberry Sauce
With just a few pantry ingredients and 2 cups of blueberries you'll be enjoying this sauce poured over everything!
Servings: 10
Calories: 46kcal
Ingredients
- 2 cups fresh blueberries (or frozen, not thawed) about 12 ounces
- 1 tablespoon fresh lemon juice about ½ a lemon
- ½ teaspoon vanilla extract
- ⅓ cup granulated sugar (74g) more or less to taste
- 1 pinch table salt
- 1 to 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
- Rinse fresh blueberries removing stems and debris. Place the blueberries in a medium saucepan. Add the lemon juice, vanilla, sugar and salt.
- Bring to a boil over medium heat. Once simmering, mash some of the blueberries with a fork leaving some whole.
- In a small bowl combine the cornstarch and water mixing until dissolved. Slowly drizzle half the cornstarch mixture into the blueberry sauce. Cook a few minutes longer or until thickened. If you prefer a thicker sauce add the remaining cornstarch mixture. To thin, simply add a tablespoon or two of water. Serve immediately or refrigerate until needed.
Notes
Once cooled, refrigerate leftovers in a glass jar to prevent stained plastic storage containers.
Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg