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Fresh Blueberry Sauce in 15 Minutes

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

Fresh Blueberry Sauce [1]

You need about 2 dry pints (4 cups-ish) fresh blueberries

Fresh Blueberry Sauce [2]

Make a simple syrup with lemon zest to flavor it

Fresh Blueberry Sauce [3]

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

Fresh Blueberry Sauce

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 30 hours

Yield: 2 1/2 cups

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

https://www.shockinglydelicious.com/fresh-blueberry-sauce-in-15-minutes/ [5]

Fresh Blueberry Sauce [6]

 

 

 

Fresh Blueberry Sauce [7]

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