September 22, 2011 by Flora Dawn
We are still enjoying fresh, local blueberries here in Oregon, so I decided to whip up some blueberry sauce for breakfast. You can literally make this sauce in a couple of minutes, which makes it perfect for breakfast (or an impromptu dessert topping). If you have a kid that enjoys cooking, this is one of those super easy, yet super delicious, recipes they would probably enjoy making themselves.
This is a very basic recipe, with no fancy ingredients; which is the way I think a berry sauce should be. I do like a little sugar in the sauce, however, if you are watching your sugar intake or have really sweet berries, you might want to reduce or eliminate the sugar.
I think the slightly sweetened sauce is perfect for pancakes or waffles, but it would also be delicious poured over ice cream or pound cake for dessert.
You could use frozen blueberries in this recipe if you don’t have fresh. Also, I like the sauce fairly thick, but if you find it is too thick for your liking, you could reduce the cornstarch to one tablespoon or if the sauce is already prepared, you could always add water a tablespoon at a time to get the desired consistency.
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- dash salt
- 1/3 cup water
- 2 cups blueberries
- In a medium saucepan, combine sugar, cornstarch, and salt, whisking to combine. Add water and stir or whisk until dissolved and smooth. Add blueberries and bring to a boil, stirring constantly. Boil until mixture is thickened, about one minute. Remove from heat and serve warm or cold.