Blueberry Sauce

Spoon these stewed berries over everything from pancakes and oatmeal to waffles and ice cream.

Serves
4
Time
10 minutes

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

Updated on June 7, 2023

This blueberry sauce recipe from pastry chef Emily Luchetti comes together in a jiffy and only calls for a handful of ingredients. Make a batch to spoon over pancakes, waffles, or a scoop of vanilla ice cream. Use fresh or frozen blueberries to enjoy the sweet-tart taste of summer all year long.

Ingredients

3 cups blueberries
½ cup sugar
1 tsp. fresh lemon juice
¼ tsp. kosher salt

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Instructions

Step 1

To a medium pot set over medium heat, add half of the blueberries and the sugar, lemon juice, and salt. Cook, stirring occasionally, until the blueberries break down and the sugar dissolves, about 5 minutes. Stir in the remaining blueberries and cook until they burst, about 2 minutes more. Serve immediately, or cool completely and store in a sealed container in the refrigerator for up to 2 weeks.

Step 2

Stir in the remaining blueberries, and cook, stirring, until they burst open, about 2 minutes more. Remove from the heat and serve immediately or let cool completely and store in the refrigerator for up to 2 weeks.

To a medium pot set over medium heat, add half of the blueberries and the sugar, lemon juice, and salt. Cook, stirring occasionally, until the blueberries break down and the sugar dissolves, about 5 minutes. Stir in the remaining blueberries and cook until they burst, about 2 minutes more. Serve immediately, or cool completely and store in a sealed container in the refrigerator for up to 2 weeks.
Stir in the remaining blueberries, and cook, stirring, until they burst open, about 2 minutes more. Remove from the heat and serve immediately or let cool completely and store in the refrigerator for up to 2 weeks.