All summer long, my kids have waited patiently for the little green berries on our blueberry bush to ripen. It took incredible self control for them not to pick the light purplish berries off as I constantly became the bearer of bad news. “Sorry kids, they aren’t ready to pick,” I would tell them often. But every once in a while, I would see a dark blue blueberry, which the kids would argue over who would get to eat.
Last week, I was pleasantly surprised when I noticed not one but clusters of blueberries ripe for the taking. The kids picked as many as they could hold in the palms of their hands while careful not to drop one, because they were like precious jewels to them. The ripe ones were gone in a matter of minutes, and not much later, my kids were asking me to buy a few pints from the store the next time I went shopping.
Luckily for me, when I met a good friend for lunch a couple days ago, she surprised me with a large freezer bag full of ripe blueberries that she and her family had just picked. Their windfall of blueberries would become my good fortune. I knew exactly what I would do with them the moment she gave them to me.
I offered the berries to my kids first before turning on the stove top to make a very simple homemade blueberry sauce. Blueberry sauce is a wonderful condiment to have on hand because of its versatility. Common uses for blueberry sauce include pouring it as syrup over warm pancakes, French toast or crispy waffles. However, blueberry sauce can be used several ways.
Eight ways I like to use homemade blueberry sauce are:
- Fruit flavored mix-in with plain or vanilla yogurt
- Ice cream topping
- Spooned on top of cottage cheese for a quick breakfast, snack, or dessert
- Drizzled over slices of cake or cheesecake
- Syrup for club soda for a blueberry spritzer
- Canning blueberry sauce to give away as gifts
- Folded into buttercream for blueberry frosting
- Crepe or blintzes filling
If you find yourself with more blueberries than you know what to do with, here is a very easy recipe for homemade blueberry sauce that isn’t too sweet, quick to prepare, and is easy enough for older children (ages 7+) to make with a little adult supervision.
Feel free to share other ways you like to use blueberry sauce in the comment section below. I’m always looking for new ways to use this summer time condiment.
Quick and Easy Blueberry Sauce
This recipe for blueberry sauce from Alice Currah of Savory Sweet Life is quick and easy. It can be made in under 10 minutes and can be used for pancake syrup as a dessert topping. See the full post Kitchen Explorers.
- 1/4 cup cold water
- 2 teaspoons corn starch
- 2 cups fresh blueberries
- 1/2 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- In a small bowl, mix the water and corn starch together until the starch is completely dissolved without lumps.
- Pour the water into a non-stick or coated cast-iron pan. Add blueberries, brown sugar, and lemon juice. Heat the mixture on medium high heat for 5-7 minutes.
- The blueberry sauce should be as thick as maple syrup but not as thick as jam. Remove the sauce from heat and serve immediately or allow it to cool before storing in a sealed container.
Prep Time: 3 Minutes
Cook Time: 7 Minutes
Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of “Eight of the Very Best Food Bloggers.” You can find her on Twitter, Instagram, or Facebook.