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Midnight purple Fresh Blueberry Sauce, perfumed with lemon and vanilla, is what you want on your pancakes, waffles, oatmeal, ice cream, pound or angel food cake. So easy, so delicious, so quick!
Smack in the middle of blueberry season, I am addicted to this quick sauce made from fresh bloobs.
Just sweet enough, lumpy with berrylicious goodness, and midnight purple in color, this sauce improves anything you have a mind to put it on. We are eating it over fresh sliced peaches for breakfast, over pancakes or waffles or oatmeal, over ice cream, over pound cake or angel food cake for dessert, and when I’m trying to be somewhat dietetically angelic 😉 , over non-fat cottage cheese. I haven’t yet met anything it doesn’t improve.
It’s even good while standing in front of the fridge with a spoon at 10 p.m. Just don’t drip any on your jammies like I did or you will be busted the next morning by the telltale stain.
How to make Fresh Blueberry Sauce
You need about 2 dry pints (4 cups-ish) fresh blueberries
Make a simple syrup with lemon zest to flavor it
Cook it a couple of minutes
How to use Fresh Blueberry Sauce
Over sliced peaches for breakfast
Over pancakes or waffles or oatmeal
Over ice cream
Over pound cake or angel food cake for dessert
Over cottage cheese, for breakfast or snack
Midnight purple Fresh Blueberry Sauce, perfumed with lemon and vanilla, is what you want on your pancakes, waffles, oatmeal, ice cream, pound or angel food cake. So easy, so delicious, so quick!
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon brown sugar
- 5 (3-inch long) strips fresh lemon zest, cut with a vegetable peeler (*see tip below)
- 2 dry pints fresh blueberries (about 4 cups, or about 24 ounces)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Directions
- Add sugar, water, brown sugar and lemon zest to a 2-quart saucepot and bring to a boil. Boil, uncovered, about 5 minutes. Fish out the zest and discard.
- Stir in blueberries and simmer, covered, stirring occasionally, until a few blueberries begin to burst, about 3-5 minutes. Using a potato masher, mash once or twice and then stop. (Really, no matter how fun that is, stop mashing.)
- Remove from heat and stir in lemon juice and vanilla extract. Allow to cool and serve warm, at room temperature or even chilled. Store covered in refrigerator; stores well for up to a week or more. It will appear thicker when chilled.
- Makes about 2 1/2 cups.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
Zesting tip: Use your vegetable peeler to carve a couple of wide strips of zest from a lemon. The zest is the yellow, outermost part, not the underneath, white, pithy part of the skin.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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{ 11 comments… read them below or add one }
This is so good! Love how easy it is to make!
Blueberry sauce is my daughter’s favorite. She’ll love this recipe! Can’t wait to make this!
So delicious!!! I loooove the sauce
Beautiful color! What a fabulous, fruity treat — love the lemon & vanilla!
Blueberry sauce is my all time favorite!
i love that i can have this ready in15 minutes!
Made this as a topping for waffles this morning, out of control delicious! The lemon is a wonderful addition, keeps it nice and light. Wonderful recipe, thank you.
Julia,
Love the out-of-control delicious! You have me craving this now.
Love this. Seems so simple. Can’t wait to try it.
Great stuff on your blog. Thank you.
Try this on Ben & Jerry’s Peach Cobbler ice cream. Delicious, shockingly so!
Ha – you said bloobs! (I’m such a child sometimes.) I can’t get enough of the blueberries this summer. I swear I’m eating (and drinking) so many I’m going to look like Violet Beauregarde.