It all started when I decided to make ricotta cheese at home. It turned out delicious. Then I decided to make Ricotta and Lemon Pancakes. They were incredibly moist and fluffy. I could have drizzled them with maple syrup, but I wanted to make them more special. It was Sunday and I had some blueberries in the fridge.
With the help of Barefoot Contessa’s blueberry sauce recipe, I was able to make this sweet treat in less than 20 minutes. Boy, was that a good idea…
It was incredible. Lemon, ricotta, and blueberries… How bad can that be?
A Few recipe ideas to help you put this blueberry sauce recipe to good use:
You might ask, where would I use this sauce. Well, I am glad you asked because I have some ideas for you.
Top Off Your Waffles and Pancakes:
Blueberry sauce for pancakes and waffles is an obvious one, so here are some pancake and waffle recipes to get you inspired:
- Chocolate Waffle Cake – If you are a lover of chocolate-blueberry combination, this one is for you. I make a batch of these chocolate waffles when I want to treat my family over the weekend and take it up a notch by drizzling it with this blueberry sauce.
- Brioche Waffle Recipe – Don’t have time to make waffles from scratch? I have the perfect solution for you! Use a loaf of brioche and top it off with this sauce for a breakfast that will impress.
- Overnight Waffles – I am a big fan of these overnight yeasted waffles. It takes a little bit of an advance planning, but it is worth the effort, especially when they are topped off with this blueberry sauce.
- Almond Meal Pancakes – Want to try a healthier recipe? Then make these almond meal pancakes and drizzle it with a generous amount of this sauce.
Top Off Your Morning Oatmeal:
- Steel Cut Overnight Oats – On weekdays when I have a limited amount of time I make these oats. A bowl of these oats topped off with this fresh blueberries and a drizzle of this sauce is heavenly.
- Oatmeal with Chia Seeds – This oatmeal is what I eat every morning. During the summer times, when blueberries are in season, I treat myself by drizzling a generous amount of this blueberry topping on my oatmeal.
Top Off Your Yogurt or Ice Cream Bowl:
If none of the above recipes works for you, you can use this blueberry sauce to top off a big bowl of yogurt or ice cream when you want to treat yourself to a luxurious treat.
Or just eat it the way I (sometimes) eat it; with a spoon, by itself.
How To Make Blueberry Sauce:
The process cannot be easier.
All you have to do is to put blueberries, water, sugar, and lemon juice in a small pan and bring it to a boil. Keep an eye on it as it cooks. Meanwhile, in small cup whisk together cornstarch with a tablespoon of water.
Slowly stir the cornstarch mixture into the blueberry sauce. It will start to thicken as it cooks. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
Off heat, add in the vanilla. At this point, you can use it right away to top off your pancakes or waffles or let it cool to room temperature, transfer to an airtight jar and keep in the fridge and use it throughout the week. It should keep fresh up to a week.
You can use both fresh or frozen blueberries to make this homemade blueberry sauce recipe.
OTHER BLUEBERRY RECIPES YOU MIGHT LIKE
- Gluten-Free Lemon Blueberry Muffins
- Flourless Muffins with Blueberries
- Blueberry Spelt Scones
- Blueberry Coconut Muffins
- Blueberry Calvados Cocktail
- Spinach Blueberry Salad
Homemade Blueberry Sauce
- 3 cups fresh or frozen blueberries rinsed- if using fresh blueberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil.
- In the mean time, mix cornstarch with 1 tablespoon water in a small bowl.
- Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
- Take it off the heat and stir in the vanilla.
- Store it in an airtight jar in the fridge.
Slightly adapted from Ina Garten’s Blueberry Sauce recipe.