6 Shares

This homemade fresh blackberry sauce is the perfect topping for pancakes, waffles, ice cream, or shortcake. It’s quick and easy to make, and so delicious!

Why, yes, I DO have another fresh berry recipe to share with you today. You’re going to be seeing a lot of them around here, since I have berries coming out of my ears at the moment. 🙂 We are determined to pick every kind of fresh berry we can find, and preserve all the bounty for the cooler months when our fruit options are much more limited. Last week we took my six year old blackberry picking while her big sister was having a play date, and we had so much fun! We ended up picking eight pounds of fresh blackberries, and I couldn’t wait to get them home and make them into something delicious. So far I’ve made a double batch of blackberry jam (recipe coming soon!) and a double batch of this lovely fresh blackberry sauce.

This sauce is simple and delicious, and so quick and easy to make! It’s mostly just crushed blackberries with a little sugar and cornstarch, and it is perfect for topping everything from pancakes to ice cream. It keeps pretty well in the fridge, too, so it’s fun to make a big batch and then enjoy it on EVERYTHING for the next week or two. I’ll be sharing my very favorite way to use it on the blog on Friday, so be sure to come back and get the recipe!

Ingredients

3 cups fresh blackberries crushed
1/2 cup sugar
1/2 tablespoon lemon juice
1/2 tablespoon corn starch
2 tablespoons water

Instructions

Add the blackberries, sugar, and lemon juice to a medium pot and stir well. Bring the mixture to a simmer over medium heat. While the mixture is heating, dissolve the corn starch in the water and whisk until smooth. Add the corn starch mixture to the blackberry mixture and stir well. Let simmer 2-3 minutes, or until slightly thickened. Remove and let cool slightly before serving. Store in the refrigerator.