Time to get saucy.
Pancakes and blueberries are always a winning combination, so if you love breakfast as much as I do, having a great blueberry sauce in your back pocket is key. Made with just three ingredients in less than 10 minutes, this blueberry sauce is so simple you’ll never reach for a storebought jar again.
For a thick and jammy blueberry sauce that still contains nuggets of fresh berries, a short cook time, moderate temperature, and the addition of cornstarch is key. The goal is to cook the berries just until some of them have burst, creating that sauciness while still preserving some textural variation. At this point, the sauce will be thin, but rather than continue cooking until it naturally thickens but becomes completely homogenous, I add a simple cornstarch slurry—cornstarch dissolved in a little cold water—to thicken it immediately so I can preserve that texture. Sound ridiculously picky? Maybe. But when you’re only working with three ingredients, tiny tweaks like this make a big difference.
Fresh blueberries work great for this sauce, but you can also use frozen if that’s what you have. The cooking time might be slightly longer for frozen berries (unless they’re already defrosted, which they absolutely don’t need to be!) Also, if you’re using frozen berries, the texture of the finished sauce might be a little more homogenous and you won’t get those pops of fresh, unburst berries. But the flavor will still be great—and honestly, if the fresh berries available are way out of season, frozen might taste even better.
Besides making a superb pancake topping, this blueberry sauce is great on top of yogurt, oatmeal, or French toast, and if you wanna take it into the dessert realm, it would also be fantastic on ice cream.
Enjoy!
Blueberry Sauce
(Makes 2 cups)
3 cups fresh or frozen blueberries (about 14 oz.)
3 tbsp. granulated sugar
3 tbsp. plus 2 tsp. cold water, divided
1 tsp. cornstarch
Equipment: medium pot
Instructions
In a small bowl, whisk together cornstarch and 2 teaspoons cold water until cornstarch is dissolved. Set aside.
In a medium pot, combine blueberries, granulated sugar, and 3 tablespoons of water. Bring to a boil over medium-high heat and cook, stirring occasionally, until about half of the blueberries have burst and mixture is saucy, 3-4 minutes.
Whisk cornstarch slurry briefly to reincorporate, then stir into blueberry sauce. Cook until thickened, about 30 seconds (sauce will continue to thicken as it cools.) Remove from heat and set aside to cool slightly.
If not using immediately, store in an airtight container in the refrigerator.
Originally posted January 12, 2025.
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