Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Blueberry Sauce Recipe & Video

Printer Friendly Page

When blueberries are in season and you've had your fill of eating them out of hand, try making this delicious homemade Blueberry Sauce. It's full of blueberries in a thick bluish purple sauce, and its tangy sweet flavor makes it an excellent accompaniment to pancakes, waffles, crepes, ice cream, stirred into plain yogurt, spread on your morning toast, or even as a filling or topping for cakes.

Since this Blueberry Sauce can be made with either fresh or frozen blueberries it's a recipe that can be made year round. It's easy to make and I like how it can be stored in the refrigerator for about a week. If using fresh blueberries check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries and remove any stems. The blueberries are cooked with water, salt, sugar (sweetens the fruit plus acts as a thickener), plus cornstarch (cornflour) which also helps to thicken the sauce. For flavoring I've added a little ground cinnamon and vanilla extract although you can leave them out. When cooking the sauce there are a few factors that affect cooking time - your pot, the temperature setting, and how thick you want the sauce to be. If you like your sauce to be a little runny, it will need a shorter cooking time than if you want a really thick sauce. Once cooked a little lemon juice is added, which helps with thickening the sauce plus it perks up the flavor of the blueberries. The finished sauce does contain some whole blueberries, so if you want a smoother sauce, simply blend or process the sauce until smooth.

Blueberries belong to the genus Vaccinium and are related to the bilberry, cranberry, huckleberry, hurtleberry, saskatoon, and whortleberry. This round, smooth-skinned, dark blue, sweet and juicy berry with a dusty white bloom, is native to North America and has been cultivated commercially since the early 1900's. The cultivated blueberries are up to four times as large as the wild blueberries and are available from late May to late September. Most of the blueberries sold in grocery stores are cultivated. When choosing blueberries look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. 

 

Blueberry Sauce Recipe: Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth. Gently stir in the blueberries and place the saucepan over medium heat. Cook (simmer) the sauce until the liquid thickens and becomes clear, stirring occassionally (about 10 minutes). (Some of the blueberries will break down but others will remain whole.) (The longer you cook the sauce the thicker it will become.)

Remove from heat and stir in the vanilla extract, if using, and the lemon zest and juice. Taste and add more lemon juice if needed. Let cool and then cover and refrigerate for up to a week.

Makes about 3 cups (720 ml). Preparation time 15 minutes.

View comments on this recipe on YouTube

Blueberry Sauce Recipe:

3/4 - 1 cup (150 - 200 grams) granulated white sugar, or to taste

2 1/2 teaspoons (8 grams) cornstarch (cornflour)

1/8 teaspoon ground cinnamon (optional)

1/8 teaspoon salt

2/3 cup (160 ml) water

1 pound (450 grams) or 3 cups of fresh blueberries (can also use frozen blueberries)

1/8 teaspoon pure vanilla extract (optional)

1 teaspoon freshly grated lemon zest (outer yellow skin) (optional)

1 tablespoon freshly squeezed lemon juice, or to taste

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC