Blueberry Sauce

D32219F7-DC1E-4F46-AA2F-D0314BA17C42

These pancakes tasted like dessert when I topped them with this delicious Blueberry Sauce and whipped cream! My homegrown Blueberries were used in this recipe but you can use fresh store bought or even frozen. This sauce isnโ€™t just for pancakes. Put it on waffles, ice cream or what ever you desire.

 

1F9ED2B2-D8F7-423B-8172-76E1A6B5D4E7

Ingredients

 

5FF32742-7BE7-4ED5-9162-A70770B08BAA

In a small saucepan, over medium heat,

add the blueberries, sugar and apple juice.

 

AB5A83D0-F697-46FA-AEDE-0CE96C98E5C8

In a small bowl, whisk the

cornstarch with the cold water.

 

C2373F13-F0A3-48D6-A01B-39504253ECA7

Pour the cornstarchย mixture

into the blueberries and stir.

 

416F05F5-F5B6-4874-9504-388DAA3CC1C6

Bring to a boil stirring frequently.

Continue to boil stirring constantly until thick.

 

E7867BC9-757B-4C0F-99F6-B0D5B1362CAD

Remove from the heat and stir

in the cinnamon and vanilla.

 

D32219F7-DC1E-4F46-AA2F-D0314BA17C42

Pour over pancakes, waffles, ice cream,

cake or what ever you prefer.

 

Blueberry Sauce

http://www.InDianesKitchen.com

D32219F7-DC1E-4F46-AA2F-D0314BA17C42

Ingredients

  • 2 cups blueberries, fresh or frozen
  • 3/4 cup granulated sugar
  • 1 & 1/4 cup 100% apple juice
  • 1/4 cup cold water
  • 3 Tbsp. cornstarch
  • 1/2 tsp vanilla extract
  • 1/8 tsp cinnamon

Directions

  1. In a small saucepan over medium heat, add the blueberries, sugar and apple juice.
  2. In a small bowl, using a fork, whisk together the cornstarch and water. Add to the blueberries and stir.
  3. Bring to a boil stirring frequently. Once it boils stir constantly until thick.
  4. Remove from the heat, add the cinnamon and vanilla then stir to combine.
  5. Pour over pancakes, waffles, ice cream, cake or whatever you prefer.

http://www.InDianesKitchen.com

72 Comments »

    • They tasted so good Moushmi! My husband actually made the pancakes for our grandson for breakfast. He is only 4 so he only ate one. I had my husband freeze the rest. They didn’t even get to freeze completely when I decide to make the Blueberry sauce and I snatched the pancakes right out of the freezer…..not even frozen yet…lol

  1. I’ve got some frozen blueberries that need to be used, and this looks perfect. How long would this last in the fridge? A couple of weeks? Could the sauce be frozen?

    • I personally would refrigerate for up to 5 days only. My husband used to be a health inspector so I am always cautious. You most definitely can freeze it! Just freeze in freezer bags or freezer container making sure all the air is out. It’s funny you ask about freezing because when I made it I was thinking how it would be great to freeze in large ice cube type trays. Once frozen place in a large freezer bag and pop out how many cubes you want for single servings and thaw.

  2. Do you think an equivalent exchange of Boysenberries would work in this recipe? I want to make this too, but now that I live in a rural area I donโ€™t have access to Boysenberry Syrup and miss it. ๐Ÿ™‚ This made me feel nostalgic and you have so much culinary knowledge I thought Iโ€™d pick your brain, if you donโ€™t mind? ๐Ÿ™‚

    • I have never tasted a Boysenberry, isn’t that crazy! I absolutely think it will work though, however, you may have to adjust the sugar. Since I have never tasted them I don’t know how sweet they are.

  3. What a great idea to use apple juice! I make this up pretty often, too, and often add a bit of either lemon or orange peel during the boiling stage. If not too lazy, I grate up a bit of the peel to add at the end, and remove the larger pieces of peel.

    Virtual hugs,

    Judie

    • Thanks! This was an experiment using the apple juice. I usually used orange juice and wanted to see how it would turn out….fabulous! I bet the orange peel added a lot of flavor. Great idea Judilyn!

  4. Pancakes always taste like dessert! ๐Ÿ™‚ Seriously, nice. I am partial to the wild blueberries from Maine and eastern Canada, but aren’t you lucky to have them in your backyard!

    • I have always wanted to taste them fresh from Maine. We visited Maine years ago but they were out of season so I bought a can of them….lol I am sure it was no comparison to fresh but as I remember the were small and sweet.

      • I have used the canned ones for off-season pies and muffins for years. Frozen ones are available now, too. But nothing is better than your own backyard!!!

  5. Perfectly executed! My blueberry bushes produced gallons of berries this year and I froze most of them. I added some to pancake batter but did not take the time to make a sauce, like you did. Your pancakes look marvelous and I am sure that they taste as good as they look. The thing I take away from this is that I should go the extra mile and make something great, instead of just good. Thanks!

  6. Will be trying this, love blueberries. The thought of that over ice cream.
    Happy retirement Diane hope you enjoy it much I’m going to enjoy this sauce ๐ŸŽ‰

  7. Yummy recipe! The photos are making me hungry. I love making compotes and sauces with summer fruits. It give me an excuse to make pancakes.

      • I didn’t know they had a store – I’ll be darned. I think Willard Scott the weatherman used to be sponsored by Smucker’s for sending birthday wishes to people who reached 100 years old. Smuckers has been around as long as I’ve lived here in the States – 53 years.

      • Yes Willard did that for years. The store is wonderful. Every month they change the theme and showcase different dishes and such. They have an entire wall of their jams and jelly’s plus everything else. It’s huge.

      • I never knew they did that Diane and their jars always look so homey with the gingham tops. That blueberry and strawberry syrup was such a treat!

  8. Looks Yumm!! Look forward to making it..! Thanks for inspiring ๐Ÿ™‚

  9. This looks so yummy!! I’m sure I can even put it over my oats porridge … don’t you think ๐Ÿ˜‰.

Leave a Reply