It’s not exactly blueberry season, but thanks to the magic of freezers we can have blueberries all year ’round. Rejoice!
I first had this sauce a few weeks ago when I was visiting my family in the Pacific Northwest for Christmas. It was the perfect topping for our brunch pancakes; I couldn’t get enough! If my my stomach was bigger, I seriously would’ve eaten the entire pot of blueberry sauce all on my own.
When I got back from my holiday travels, I made a special dinner for my boyfriend featuring this sauce with the dessert. It was wonderful on pancakes, but with vanilla ice cream? AMAZING. Ice cream is one of my very favorite desserts, possibly my absolute favorite. Put a scoop of it on a warm, steamy bowl of this blueberry sauce…heaven.
There’s really nothing fancy to this recipe. It takes only a few minutes to throw it together, which means you can have it cooking on the stove while you’re flipping those brunch pancakes or while giving your stomach a little time to get ready for dessert after a big, delicious dinner. I’m thinking it would also be lovely as a cheesecake topping…
This sauce is sweet with just a hint of tanginess from the fresh-squeezed orange and lemon juices. And because the berries retain their plump shapes during the short cooking process, you get that extra little burst of blueberry flavor with each one. Feel free to even throw in a small handful or two of fresh blueberries right at the end of cooking to give it an added bit of sweet berry goodness.
And just look at the rich, deep color. I could dive into a swimming pool full of this stuff.
What ways have I tried this sauce so far?
Pankcake topping (…five times)
Base for a big scoop of melty vanilla ice cream
Fruity mix-in to sweeten plain Greek yogurt
Layer in a fruit-granola-yogurt parfait
And their are so many more possibilities!
If you try out this recipe, or any of my other recipes, please let me know how they turn out for you! I’d love to hear that my parents aren’t the only ones who read my blog! Ha ha.
- ½ cup Splenda (or other sweetener of choice)
- ¼ cup cornstarch
- 4 cups frozen blueberries
- ¾ cup fresh squeezed orange juice
- ¼ cup water
- juice of 1 lemon
- In a small bowl, stir together the Splenda (or other non-liquid sweetener) and cornstarch. Set aside.
- In a medium saucepan, combine the blueberries, orange juice and water. Cook over medium heat, stirring occasionally, until the berries release their liquid and the mixture begins to bubble slightly.
- Stir in cornstarch mixture; be sure to stir constantly in order to avoid lumps of cornstarch. Continue to stir until the dry ingredients are thoroughly incorporated and the sauce thickens. If using, stir in the lemon juice.
- Remove from heat and allow to cool for a few minutes before serving.
- Leftover sauce can be stored in a sealed container in the refrigerator for up to one week.
- Approx. 4 cups
- (serving size = ¼ recipe, approx. 1 cup)
- Calories: 134
- Fat: 1g
- Sodium: 2mg
- Carbohydrates: 33g
- Fiber: 4g
- Sugar: 18g
- Protein: 1g