Homemade Blueberry Sauce or Syrup

If you are already planning next weekends brunch, this scrumptious blueberry sauce (or syrup, or topping, or whatever you want to call it) needs to be on the table!

If you love blueberries, you’re in luck, because I’ve got a few different blueberry recipes coming along, since I was given a 3 pound bag of frozen blueberries.

So I thought I would start with this scrumptious blueberry sauce (or syrup) that we made over the weekend. We made this to go with some yummy french toast. We also had it over some Ted Drewes Frozen Custard (congrats to them on being crowned the best ice cream in the world!)

I think the possibilities with this recipe are truly endless.

This literally only takes a matter of minutes and it’s so good, plus blueberries are so healthy, they’re called brain food! They rank the highest of any fruit for antioxidants, and one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C! Superfood much?

If you are already planning next weekends brunch, this scrumptious blueberry sauce (or syrup, or topping, or whatever you want to call it) needs to be on the table!

I can’t wait to share all of the blueberry recipes we’ve been working on. Be sure to follow along, and subscribe to the notifications so that you can get a notification as soon as we get them up on the site!

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Homemade Blueberry Sauce or Syrup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

If you are already planning next weekends brunch, this scrumptious blueberry sauce (or syrup, or topping, or whatever you want to call it) needs to be on the table!

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Ingredients

• 2 cups blueberries (fresh or frozen)
• 1/4 cup cold water
• 1/4 cup sugar (or honey)
• 1 Tablespoon + 1 Teaspoon cornstarch (or tapioca starch for grain-free)
• 1 Tablespoon lemon juice

Instructions

1. Place the berries in a small saucepan, pour in sugar. Mix the cornstarch in the cold water and pour over the sugar and blueberries, bring to a boil over medium heat, turn heat down and let simmer 10 minutes. Remove from heat and add 1 tablespoon lemon juice and stir well.
2. If you don't want the blueberries chunky, you can let cool and place in the blender then strain with a mesh strainer.
3. Serve warm over French toast, Pancakes, waffles or Ice Cream etc.

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