Blueberry Sauce|  A fresh addition to any breakfast table.  This blueberry sauce can be made during the height of blueberry season and then frozen.  I like to spoon the sauce into small zip top bags and freeze flat.  That way the bags can be stored in the freezer upright like a book.  There is NO lemon in this recipe.  If you like lemon go ahead and add some lemon peel.  🙂

I love blueberry season.  You can make so many things with blueberries from smoothies, baked goods to a savory sauce. This blueberry sauce isn’t any different.  There are so many uses!  Like over ice cream, topping for a cheesecake, swirl in a bundt cake or even drizzle over pork chops.  Don’t forget about pancakes!  I love add a big spoonful on my BUTTERMILK PANCAKES!

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Blueberry Sauce

Yield: 3 Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

There are so many uses for this sauce!

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Ingredients

• 2 -1/2 pints fresh blueberries, divided
• 1/4 cup granulated sugar
• 1-1/2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 cup water

Instructions

1. In a medium saucepan combine 2 pints of blueberries, sugar, cornstarch, cinnamon and water.
2. Heat until sugar is dissolved and mixture is slightly thickened.
3. Using a potato smasher, smash the blueberries.
4. 
5. Remove from heat and gently stir in remaining 1/2 pint of blueberries.

Notes

This is a LBC original!

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MORE SAUCE RECIPES

CRANBERRY DIPPING SAUCE  2. THYME AND STRAWBERRY BALSAMIC SAUCE  3. SPICY DIPPING SAUCE

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