This homemade fresh blueberry sauce is so flavorful, and perfect for topping ice cream, pancakes, waffles, and more!
It’s summer in Oregon, which means it’s finally berry season! I look forward to it all through the cold and rainy winter months, and it’s one of my family’s favorite traditions to go pick berries at a local farm. So far this year we’ve picked strawberries, blackberries, raspberries, and blueberries. I’ve already canned more than 50 jars of jam, and made cobbler and crumb bars. I’m even working on a berry ice cream recipe! We’ve picked all of the other berries multiple times, but we’ve always been out of town or busy with other things in previous years when the blueberries were ripe, so this was our first time picking blueberries. It turns out that they’re really fun (and easy) to pick, and we had a great time!
I’ve made blueberry jam in the past and wasn’t thrilled with the results (too soupy, and I didn’t like the texture of the blueberry skins in the jam), so I’ve been trying to come up with fun ways to use the five pounds of blueberries that we picked. I’m definitely planning to make a batch of my favorite blueberry buttermilk muffins, as well as freeze some blueberries for smoothies, but I thought it would also be fun to make a batch of fresh blueberry sauce. I made it the same way I make my fresh strawberry sauce, and it turned out just as delicious! It’s so simple to make, and lets the blueberry flavor shine. We like it on vanilla ice cream, as a topping for pancakes or waffles, or spooned over french toast (bonus points if you make your french toast with homemade french bread like I did). You can also mix a few tablespoons of the sauce into lemonade for a delicious and refreshing blueberry lemonade. The sauce will keep in the fridge for a few weeks, so it’s a great idea to whip up a batch and use it for whatever you like. It’s a must make this summer!
Fresh Blueberry SaucePrint Recipe
- 3 cups fresh blueberries
- 1/2 – 3/4 cup sugar depending on the sweetness of your berries
- 1/2 tablespoon corn starch
- 2 tablespoons water
- Add the blueberries and sugar to a medium pot. In a small bowl, whisk together the corn starch and water. Pour the corn starch mixture into the pot and stir to combine. Heat the sauce over medium heat, stirring frequently, until simmering. Simmer 2-3 minutes, gently mashing some of the blueberries with your spoon, until thickened. Serve warm and refrigerate any leftovers.