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Blueberry Sauce |

Blueberry Sauce

  • Author: Rebecca Blackwell
  • Yield: 3 cups


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.


  • 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


  1. 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.
  2. 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.
  3. Remove from the heat and stir in the vanilla, lemon zest and butter. Serve warm.
  4. 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.