Homemade Blueberry Sauce for Pancakes, Waffles, French Toast and Anything Else Your Heart Desires.
This homemade blueberry sauce is to die for drizzled over Lemon Ricotta Pancakes, but it also takes regular ol’ pancakes, french toast and waffles to a whole new level.
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 I originally made it for pancakes, but then started pouring it over everything, including vanilla ice cream and yogurt.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.
Blueberry Sauce
- Yield: 3 cups 1x
Print Recipe
Pin RecipeDescription
This simple blueberry sauce is to die for drizzled over pancakes, french toast, waffles, ice cream, or anything else your heart desires. It’s especially good over Lemon Ricotta Pancakes.
Ingredients
- 3 cups fresh or frozen blueberries
- 3/4 cup apple juice + 3 tbsp apple juice
- 1/2 cup honey
- 5 tbsp fresh lemon juice
- 1/4 tsp salt
- 3 tbsp cornstarch
- 2 tsp pure vanilla extract
- 1 – 2 tbsp lemon zest (optional)
- 1 1/2 tbsp butter
Instructions
- Add the blueberries, 3/4 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 tbsp 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.
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.
[…] These Lemon Ricotta Pancakes bake up into delightfully tall, fluffy pancakes that are absurdly moist and creamy, tangy and sweet, delicious all on their own, but positively decadent when smothered in homemade blueberry sauce. […]