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Quick Blueberry Sauce
Make this quick blueberry sauce and you won’t be disappointed. It works great on cake (like the lemon poundcake recipe on this blog), ice cream, and just on a spoon.
You will need ...
- Frozen Blueberries, 2 Cups
- Granulated Sugar, 1 Cup
- Cornstarch, 1 T
- Vanilla Extract, 2 tsp
- Lemon Juice, 2 tsp
- Water, 1/2 Cup
NOTE: You can substitute arrowroot for the cornstarch. Just know that the sauce will appear gummy, but the taste remains the same.
Step One
In a heavy bottomed saucepan, place the blueberries, vanilla, lemon juice, and water.
Step Three
Cook on medium heat. Stir occasionally in the beginning. Once the mixture begins to thicken, stir constantly.
Step Four
Cook the mixture on the stove for about 5-8 minutes or just until sauce reaches a consistency similar to honey. Once this happens, remove it from the heat and let cool.
Enjoy!
The sauce should keep well in an airtight container in the refrigerator for up to 3 weeks.
To use it on the lemon poundcake, slice the poundcake and butter both sides of the cake. Toast it in the pan to brown each side. Top with blueberry sauce and enjoy!