| Level: | Easy |
| Total: | 17 min |
| Prep: | 2 min |
| Cook: | 15 min |
| Yield: | 1 cup |
Ingredients
- 1 1/2 pints fresh blueberries, rinsed
- 1 cup vanilla sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 515 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 133 g |
| Dietary Fiber | 5 g |
| Sugar | 122 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
Great on pancakes, waffles, over ice cream and it’s easy to make.
Since my entire recipe file is in storage in anticipation of a move (old school- I even still have my first recipe file box from Home Economics class in the “60”s!), I was unable to access my go-to blueberry sauce recipe and found this one. Like others, I also instinctively reduced the sugar and water by half, but I enjoy the added dimension that the lemon juice provides and actually increased it to the juice of 2 lemons with good results.
Since I read the reviews after adding the sugar, I added more berries and only used 1/2 cup water. Worked great!
I really like this recipe because it was the simplest of the options here in the app. However I did not read the reviews and I did have a full cup of water out to add but fortunately after adding the lemon juice I decided that I didn’t want it to be as thin so I cut the water and half my instinct. Just goes to show that although we love our celebrity chef recipes we still have to use our own instincts as home cooks. I use this for pancakes and will probably put it over ice cream as well.
Very careless & misguided directions
I used this sauce to spoon over angel food cake. Delicious!
Worked perfectly! Definitely saving!
Instead of vanilla sugar (I didn’t have any) I added one cup of sugar and one and a half teaspoon of real vanilla essence. It was perfect.
Mistake in directions. Should read sugar not water.
This is a great recipe. Based on what others said, I reduced the water by half. If I use my homegrown blueberries, I also reduce the sugar to 2/3 cup. I’ve used the sauce for pancakes, over ice cream, stirred in to yogurt, and now using it as a layer in an ice cream cake I’m putting together. Would be great I’m a coffee cake, swirled In a cheesecake or as a cake filling