Blueberry Sauce
I love to serve this sauce with my Blueberry French Toast Souffle, but it is also great on top of pancakes, waffles, ice cream or even pound cake.
- Preparing Time: 30 minutes
- Total Time: 4 minutes
- Served Person: 9
winter
summer
easter
christmas
saute
quick
fruit
blueberry
desserts
brunch
breakfast
american
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 tablespoon unsalted butter
- 1/2 teaspoon lemon zest
- 2 tablespoon cornstarch
- 2 cups fresh blueberries divided
- Carbohydrate 14.7048043851933 g
- Cholesterol 20.3533333333333 mg
- Fat 7.79042994701111 g
- Fiber 0.857810187598243 g
- Protein 0.341890835568889 g
- Saturated Fat 4.87265654601755 g
- Serving Size 1 1 Serving (63g)
- Sodium 2.24012935088889 mg
- Sugar 13.8469941975951 g
- Trans Fat 0.573545111111111 g
- Calories 127 calories
In a small saucepan, add water and sugar and slowly heat until sugar dissolves. Slowly whisk in corn starch to thicken. Add 1 cup of the blueberries and continue stirring on medium to high heat until blueberries begin to pop and mixture begins to thicken. Once mixture begins to thicken, add 2nd cup of blueberries and butter and continue to stir for a couple of minutes. Turn heat down to low and simmer for another minute. Towards the end, add the lemon zest for freshness and stir into mixture. Serve this warm blueberry sauce with my french toast souffle, pancakes, waffles, pound cake or ice cream.
