| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Cook: | 18 min |
| Yield: | 1/2 cup, 8 servings |
Ingredients
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
Instructions
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts
| Calories | 44 calorie |
| Sodium | 0.4 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 1 grams |
Reviews
Using frozen wild blueberries, I doubled the recipe as it said it only made 1/2 cup…doubled it easily made 2+ cups! I served it over angel food cake and vanilla bean ice cream. The taste was very good and is definitely an easy recipe to make. However, it took twice as long to reduce to a sauce consistency. Next time, I’ll either reduce the water or eliminate it altogether.
I made this on Tuesday and refrigerated for Thanksgiving to pair with cheesecake. BUT!! After reheating I ended up putting it on my jerk turkey and dang was it good. Most of the family added it to turkey, stuffing, or cheesecake. In the end there was less than a tablespoon to eat out of the serving dish.
I do this but use basalmic vinegar instead of water, and usually maple syrup instead of sugar.
I watch the video on all 3 screens and it shows a rice pudding recipe
super easy and only took 5 minutes!! i used fresh blueberries instead of frozen and it turned out perfect, went amazing w/ my crepes too
Perfect as is! I tripled the recipe, it’s so good. Thank you Ellie!
I have been looking for a blueberry recipe like this forever. A blueberry sauce I didn’t have to strain or mash and this is the one. The lid helps the berries to explode but also you have to be careful or the berries boil over. Excellent recipe..I used 1/2 lakanto for the sugar. The bonus was the rice pudding which is what I wanted the blueberry sauce for.
Can you also can this?
It’s one-dimensional as written, but it’s a good basis. We gave it some depth with a generous pinch of nutmeg, a generous pinch of cinnamon, and a scant pinch of salt. It was excellent as a sauce for lemon pound cake.
Delicious on Cheesecake