MAY
11

Blueberry Lemon Sauce

Fruit Desserts, Sauces | 14 comments

This Blueberry Lemon Sauce is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to a dish. If blueberries aren’t in season, no worries! Just use frozen berries instead.

This, like so many other Pantry and Fridge Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought blueberry sauces or toppings.

blueberry sauce for ice cream

10 Ways to Enjoy Blueberry Lemon Sauce

There are so many delicious ways to enjoy Blueberry Sauce that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration.

You can also substitute other berries such as strawberries (chopped), raspberries, or blackberries. If you prefer to keep it more plain, you can leave out the lemon juice and zest. Or, if you’d like a stronger lemon taste just add additional zest.

Blueberry Lemon Sauce With your breakfast

Blueberry Sauce is a great alternative to syrup for many breakfast recipes and serves as a great, fruity sweetener. Here are a few of my favorite ways to enjoy blueberry sauce with breakfast.

1. Make a parfait with Homemade Yogurt
2. Serve on top of Healthier Whole Wheat Waffles
3. Stir into Overnight Steel Cut Oats
4. Pour over a stack of 5 Grain Pancakes with Flax
5. In place of syrup for Mini German Pancakes

blueberry sauce

Blueberry Lemon Sauce With dessert

Blueberries and Lemon taste delicious with many different desserts. Here are a few of my favorite blueberry combos for dessert.

6. Pour over Coconut Milk Lemon Sherbet
7. Garnish an individual Pavlova with Lemon Curd
8. Fold inside Easy Dessert Crepes with Ricotta
9. Serve alongside Lemon Cloud Tart
10. Top a Panna Cotta with a spoonful

Have you ever made blueberry sauce? What is your favorite way to enjoy it?

Blueberry Lemon Sauce

Print Save Recipe

Ingredients:

1 tablespoon cornstarch
1/4 cup sugar
2 cups fresh or frozen blueberries, divided
2 tablespoons lemon juice
zest of 1 small lemon
1/2 teaspoon vanilla extract
pinch salt

Directions:

In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes.

Cool and store in the refrigerator for up to a week.

Don’t forget to check out the GoodLife Eats 2011 Mother’s Day Kitchen Gift Guide for some awesome giveaways! Hope all the moms out there had a great day!

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

Email  Facebook  Twitter  Pinterest

14
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Jamie | My Baking Addiction - May 11, 2011 @ 6:51 am

    I love homemade sauces! They are so simple and delicious and definitely add a burst of color and flavor to so many desserts. This looks like the perfect way to take advantage of seasonal berries.

    [Reply]

  • 2
    Amanda - May 11, 2011 @ 11:32 am

    Its beautiful! I love anything blueberry, so cant wait to try this. :)

    [Reply]

  • 3
    Aimee @ Simple Bites - May 11, 2011 @ 12:09 pm

    Can I swap you a jar for my rhubarb compote? ;) Now I’m craving buttermilk pancakes. I’m going to go dig around in my deep freeze and see if I have one bag of frozen blueberries left over.

    [Reply]

  • 4
    Lauren at Keep It Sweet - May 11, 2011 @ 7:39 pm

    Lemon and blueberry is such a good combination! That sauce sounds wonderful.

    [Reply]

  • 5
    Sylvie @ Gourmande in the Kitchen - May 11, 2011 @ 9:09 pm

    Love blueberry sauce! I like it over ice cream or yogurt.

    [Reply]

  • 6
    Michelle (What's Cooking with Kids) - May 11, 2011 @ 9:53 pm

    This looks delicious – and I love the jar you are storing it in. Mine are all leftover ugly salsa and jam jars…

    [Reply]

  • 7
    TheGourmetCoffeeGuy - May 11, 2011 @ 10:53 pm

    My family loves blueberries in any fashion but especially with sauces. The combination of blueberry and lemon gives a tangy taste, great recipe. Very good idea to store the sauce for seconds and follow up “treats.”

    [Reply]

  • 8
    Maris (In Good Taste) - May 12, 2011 @ 5:00 am

    This is so versatile. It is such a wonderful idea to keep a jar of this on hand for so may delicious uses.

    [Reply]

  • 9
    Courtney - May 12, 2011 @ 12:57 pm

    Simple, and delicious. Perfect for summer !

    [Reply]

  • 10
    Jen @ My Kitchen Addiction - May 12, 2011 @ 2:44 pm

    Yum! I bet this would be amazing with some pound cake… One of my summertime favorites :)

    [Reply]

  • 11
    Happy When Not Hungry - May 12, 2011 @ 7:08 pm

    This looks beautiful! This would make a cute gift too. Definitely will try this!

    [Reply]

  • 12
    Jill @ Dulce Dough - May 14, 2011 @ 1:09 pm

    I am going to give this a try! Besides the recipe, thank you for all the great ways to enjoy it!

    [Reply]

  • 13
    Jan Norris - May 15, 2011 @ 8:06 am

    I’m making this to go on my lemon pecan pancakes this morning – thanks for the recipe!
    (Here’s recipe for lemon pecan pancakes, by the way: http://www.jannorris.com/kids-cooking/lemon-pecan-pancake/

    [Reply]

  • 14
    Tuppence - May 27, 2011 @ 10:48 pm

    I made this with raspberries, then mixed it in with a batch of whipped cream and used the resulting frothy, lightweight frosting to ice my lemon buttermilk cupcakes. Oh, so good! The lemony tang complemented the lemon in the cupcakes, and it was fruity rather than sugary, which I like in an icing. I’m betting you could also whip this into a great cream cheese frosting. Thanks for the recipe!

    [Reply]

Leave a Comment