Do-it-yourself Blueberry Sauce comes collectively in just some minutes. Attempt a spoonful along with your morning yogurt or spooned over a stack of contemporary, scorching pancakes for a scrumptious deal with!
It’s not fairly spring right here in Ohio, however this weekend’s ample sunshine might have positively fooled you into considering we have been properly on our solution to blooming tulips and bike rides. Nevertheless, one step exterior, made you shortly understand that the air remains to be fairly darn chilly, however all of the sunshine had me craving spring flavors and by chance our fridge was stocked.
As I’ve talked about earlier than, we subscribe to the grocery supply service, Door to Door Organics, and earlier this week, I by chance ordered far too many half-pint containers of blueberries. I blame it on drowsily adjusting my order at 2 o’clock within the morning whereas we have been up with our sick little babe.
I thought of freezing the blueberries for smoothies or snacking, however realized I already had a number of frozen baggage within the freezer. Since I had no plans of consuming blueberries with each meal, I made a decision to whip up a batch of selfmade blueberry sauce for our Sunday morning pancakes. And since I doubled the batch – see I instructed ya, I ordered manner too many – we’ve got loads leftover.
Do-it-yourself blueberry sauce comes collectively on the stovetop in lower than ten minutes with just some staple substances: contemporary or frozen blueberries, water, sugar, lemon juice and cornstarch. And it’s completely scrumptious spooned over absolutely anything from pancakes and waffles to ice cream and cheesecake. We additionally love stirring a spoonful into vanilla, Greek-style yogurt with a sprinkle of granola for enjoyable and attractive afternoon snack.
Whether or not you’re serving this sauce up with breakfast, dessert or a noon snack, it’s certain to please the blueberry lover in your life and get you within the temper for spring!
This Do-it-yourself Blueberry Sauce publish was up to date from the archives. It initially appeared on My Baking Habit in 2011.