I don't know what's in this but it sure makes people gaga. Ok, I know what's in it and it's a load of summery blueberry joy.
Everyone in my family is cuckoo for cocoa puffs over blueberries including the dog, and except for me, and well, kinda my mom but she's been eating them of late.
I'm surprised I haven't caught my husband chugging this particular sauce right out of the jar, that's how much he loves this simple to make summer goodness.
Only a couple ingredients, just under fifteen minutes, and tada, you're about to thoroughly impress everyone you know!
Really, this sauce is practically skill-free and yet incredibly impressive.
Toss the first few ingredients in a saucepan, give it a low slow big bubble boil.
Add in a slurry of cornstarch and heat through until it thickens up as desired.
This recipe is flexible too -- if your berries happen to be extra sweet that day, cut back the sugar. Or, dump a bit more sugar in if you'd like it sweeter.
Too thick? No problem, thin it with a little extra water.
Keep the berries whole, smush 'em up, completely up to you! Use fresh or frozen berries!
It's perfect as is but I'm sure you could add a nip of liqueur or bourbon to punch the blueberry flavor further.
For more details about this recipe, click here!
When it's ready, serve it right away while it's warm or you can jar it up, let it cool completely, then toss it in the fridge.
I bet you could even freeze this sauce for a mid-winter pop of cheer! Just make sure you leave some extra room at the top of the jar for expansion.
This sauce goes over anything cheesecake in our house, although my sweetheart has been known to pour it over pancakes and waffles as well. Take a bath in it? I'm sure he will at some point.
Looking for some cheesecake recipes or just some more fabulous baking-related goodies? Swing on by The Bake Dept right now and stock yourself up on only the best baking recipes!
- 2 cups (340 g) fresh or frozen blueberries
- 1/2 cup (118 ml) water
- 1/2 cup (99 g) granulated sugar
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (14 g) cornstarch, mixed with 2 tablespoons (30 ml) cold water
- 1/2 teaspoon (3 g) vanilla extract
- Zest of 1 lemon (about 1 tablespoon or 6 g), optional
- Add the blueberries, 1/2 cup (118 ml) water along with the sugar and lemon juice to a medium sized saucepan. Turn the heat to medium, stirring often until the mixture reaches a low soft boil.
- Mix up the cornstarch with the remaining 2 tablespoons (30 ml) of water until combined in a small dish or bowl then slowly stream the cornstarch into the blueberry mix while stirring carefully to not smash the blueberries.
- Cook while stirring gently until the mixture thickens, about 2-5 minutes, or until your desired thickness.
- Remove the pan from the heat and stir in the vanilla and optional zest.
- Note: if poured into Mason jars hot and closed up, the jars will self-seal as they cool.
- Be sure to swing on by The Bake Dept (thebakedept.com) for extra tips, tricks, inspiration, and more terrific recipes!