Blueberry Sauce

5 from 3 votes

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Total Cost: $3.38 recipe / $0.28 serving

Servings: 2 Tbsp each

Calories: 37kcal

Author: Monti Carlo

Ingredients

2 cups frozen blueberries* $2.56
1/2 cup sugar $0.17
1 lemon** $0.58
1 Tbsp cornstarch $0.07
3/4 cup water, divided $0.00

Instructions

Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

See how we calculate recipe costs here.

Notes

*I like using frozen blueberries over fresh for a few reasons. First, they're usually way more affordable and available year-round. They're also frozen at peak ripeness, so you know you're only getting the best! And finally, frozen blueberries cook down and release their juices easily, making them perfect for sauces like this one.

**I use both the juice and the zest of a lemon in this sauce. The acidity and bright flavor from the lemon help to cut through the sweetness and add a nice tanginess.

Nutrition

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