Blueberry pancakes have always been my favorite kind of pancake. Until I made this blueberry sauce. Now pancakes drenched in blueberry sauce are my favorite kind of pancake. Same goes for waffles and french toast.
This blueberry sauce is the perfect balance of tart and sweet.
The sauce is sweetened with honey and apple juice, and balanced with several tablespoons of fresh lemon juice, making it the perfect accompaniment to... pretty much everything. I originally made it for pancakes, but then started pouring it over everything, including vanilla ice cream and yogurt. Sooooo yummy.
It would also be amazing poured over angle food cake or pound cake with a dollop of whipped cream. The best part is that it's quick and simple to make and works equally well with fresh or frozen blueberries, making it easy to whip up a batch to go with those Saturday morning pancakes.
- 3 cups fresh or frozen blueberries
- ¾ cup apple juice + 3 tablespoon apple juice
- ½ cup honey
- 5 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 3 tablespoon cornstarch
- 2 teaspoon pure vanilla extract
- 1 - 2 tablespoon lemon zest (optional)
- 1 ½ tablespoon butter
- Add the blueberries, ¾ cup apple juice, honey, lemon juice and salt to a heavy bottom medium size saucepan and cook over medium heat, stirring often, until the mixture begins to boil.
- In a small bowl, stir the remaining 3 tablespoon apple juice into the cornstarch and stir into the boiling blueberries. Turn the heat to medium-low and let simmer, stirring constantly, until the mixture is thick enough to coat the back of the spoon.
- Remove from the heat and stir in the vanilla, lemon zest and butter. Serve warm.
- Store in an airtight container in the refrigerator for up to 1 week.
NOTE: If the blueberry sauce is too thick for your liking, simply thin with additional apple juice.
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