Ingredients
- ▢2 cups blueberries
- ▢1/4 cup sugar
- ▢1 tablespoon lemon juice
- ▢1/4 cup water
- ▢1 teaspoon corn starch
Instructions
- Add blueberries, sugar, and lemon juice to a small saucepan and combine.
- Bring the blueberry mixture to a gentle simmer over medium-low heat, stirring often.
- In a separate small bowl, mix the water and cornstarch. Pour the cornstarch slurry into the simmering blueberries and stir.
- Reduce the heat and continue cooking until the sauce is thickened, about 2-3 minutes. Remove from heat, serve, and enjoy!
Notes
Please double-check amounts when using the multiplying feature in the recipe card.
Mash sparingly with a potato masher or give the mixture a quick pulse with an immersion blender for a less chunky sauce.
Test the sauce and adjust the sweetness to your liking.
For a thin sauce or a thick sauce, adjust with more or less corn starch in your cornstarch slurry.
You can add a tablespoon of butter at the end for more gloss to your sauce.
Try a splash of vanilla or some ground cinnamon to adjust the flavor.
Make extra to use through the week! Just cool it, pop it in the fridge, and enjoy whenever you like!
Nutrition
Serving: 1serving | Calories: 47kcal | Carbohydrates: 12g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg