Here I give to you: an ode to blueberry sauce.  You see, I like fresh blueberries as much as anyone.  I think they are a fab healthy snack in the summer when they are fresh and plentiful.  BUT!  Oh, that lovely thing that happens when you cook blueberries.  The flavor changes completely and they release vivid pink-purple juice – I really think it might be magic.  It happens when you bake them in a pie, yes, but the best thing about blueberry sauce is that it has dozens (hundreds?) of uses, each and every one of them delicious.

This recipe isn’t exactly new to the site because, as I said, I use it like it’s going out of style.  But the other day I realized it is hidden in a few different places around here and it really deserves its own spotlight for a moment.   This can be made with frozen berries which comes in handy during the winter, but this is prime time for blueberries.  Make some blueberry sauce and then do any or all of the following:
Pour over vanilla ice cream
Make waffles or pancakes instantly better
Swirl into yogurt
Top a cheesecake (or swirl into mini cheesecakes!)
Use in lemon berry ice cream sandwiches
Fill a cake or an ice cream cake
Top French toast

Just writing that list gave me about 10 more ideas so…more blueberry ideas likely coming your way soon.

  • Yield about 2½-3 cups


3 cups fresh blueberries
6 tbsp. sugar
2¼ tsp. cornstarch
2 tbsp. water
1 tbsp. freshly squeezed lemon juice


  • 01

    Combine the blueberries and sugar in a nonreactive saucepan over medium-high heat.  Cook, stirring occasionally, until the berries begin to release their juices.  In a small bowl combine the cornstarch with the water and lemon juice and whisk until smooth.  Stir the cornstarch mixture into the blueberry mixture.  Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more.  Remove from the heat.  Cover and chill.