Top Ten Friends for Easy Homemade Blueberry Sauce:
- Swedish pancakes.
- Greek yogurt.
- Ice cream.
- Pie crust.
- Cottage cheese.
I’m in love.
I didn’t plan to fall in love this way.
I was actually hoping for Bjork to fall in love with this homemade blueberry sauce as it dripped off of a stack of Sunday morning Swedish pancakes. But I fell for my own trick, and now my lips are stained purple and I can’t stop drowning foods in blueberry sauce.
As you maybe noticed from the list of top ten friends for homemade blueberry sauce, I’ve gotten really creative in the last 24 hours. Chances are good that I’m going to turn into a Willy Wonka blueberry any minute now. It was all worth it.
Love is a beautiful thing.
This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.
- 3 cups blueberries (fresh or frozen)
- 1 cup water
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
- 1/2 teaspoon vanilla
- Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
- Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.
- Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.
So obviously you’re having brinner for dinner tonight. Because you’re awesome.
And I’m having brinner all week. Because I’m obsessed.