This Blueberry Sauce came together to top our crêpes one morning… Crêpes Sunday to be precise!
It is a delightfully sweet sauce, and a delicious accompaniment to breakfast dishes like pancakes, muffins and crêpes. It also plays nicely with desserts, spooned over vanilla ice cream, or layered in a parfait.
I used this Blueberry Sauce in two dessert recipes on my blog:
in the Blueberries & Cream Rustic Mille Feuille and in Cinnamon Blueberry Icebox Cake. It’s just so versatile!
And just as appealing as its versatility is that this sauce is really easy. Throw everything into a pan and in fifteen minutes or so you have this fruity sauce. Your hungry fans will cheer, and maybe even do that dramatic slow-clap-building-to-big-clap for you.
The recipe is below. Below are links to another fabulous fruit sauce, Simmered Apples with Cinnamon & Cardamom, as well as the tale of our Crêpes Sunday and the two desserts I make using this Blueberry Sauce!
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- CINNAMON BLUEBERRY ICEBOX PIE WITH A SNAPPY CRUST
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- Simmered Apples with Cinnamon & Cardamom
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- Blueberries & Cream Rustic Mille Feuille
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- Crepes Sunday
Easy Blueberry Sauce
Ingredients
- 1-1/3 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon lemon juice powder or 1/2 teaspoon of lemon juice
Instructions
- In a medium pan, stir together the blueberries, sugar, water and lemon juice powder (or lemon juice.)
- Bring the mixture to a simmer over medium heat, stirring often. Use the back of your spoon to smush some of the berries (do this carefully so as not to get splashed) to help thicken the sauce. Cook the sauce for about 5 minutes, continuing to stir often, until the mixture has thickened. Remove the pan from the heat and allow the sauce to cool for 5 minutes. Serve while warm.
- To chill the sauce or to store it, let the pan of sauce sit until it is at room temperature. Transfer the sauce to a mason jar or other container, and cover. Store it in the fridge for up to one week.
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