recipe reviews for:

Blueberry Breakfast Sauce

“This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. --Ellen Benninger Stoneboro, Pennsylvania”

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Reviewed: Jul. 31, 2009

Yummy and fast. The second time I did this I made it in the microwave. I added an extra tablespoon of cornstarch, which made it come out a little bit more like pie filling.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 30, 2009

Just like everyone else says - it's quick, it's easy and it's yummy! I did use 2 T of corn starch for a cheesecake and it turned out perfect. Thanks for the recipe.

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Chris K

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Albany, Oregon, USA

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Reviewed: Jul. 25, 2009

I made this and mixed it in with plain/vanilla yogurt. It tasted better than store-bought fruit yogurt!

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Bethanne

Cooking Level: Expert

Home Town: South Daytona, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2009

I thought this was a great sauce. At first I thought it was too sweet, but once it chilled it was perfect. We used it over cheesecake.

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 20, 2009

This recipe makes a very nice sauce. Used fresh blueberries and at the end of cooking (had to cook longer than 1 minute, by the way; probably 3 minutes before it was no longer runny) added a couple of squeezes of fresh lemon juice.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jul. 14, 2009

Quick and easy. Only change I made was to use 2 Tb. of corn starch, as others had recommended. I used frozen blueberries and found it very sweet. (This, from someone who likes to eat sugar straight.) I loved it, but it would've been too sweet for some. Since blueberries can differ so much in regards to sweetness, I'd recommend starting with about 2/3 c. of sugar then adding more to taste. I put it on fat free, sugar free cheesecake pudding. Sure, it's not *as* healthy, but the family loved it and we got those good antioxidants, too.

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SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jul. 14, 2009

Wonderful, wonderful, wonderful!!! And, oh, so easy!!! Made a double batch. The first part went on a pound cake. The next morning, used it on top of french toast.

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Tece

Cooking Level: Intermediate

Home Town: Burlington, Iowa, USA

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Reviewed: Jun. 29, 2009

Just made this for a quick topping for a simple cake. It is wonderful.

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VICKI

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Reviewed: Jun. 25, 2009

Very quick & easy. The recipe doubles easily & is simple enough for a beginner to attempt. The flavor is unadulterated fruit.

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Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 24, 2009

This was SUPER easy and totally delish! I made it and put it over pancakes for my family. My husband was more than impressed and has already asked for it again!!! We're going to try it over icecream next time.

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corpsmanswife

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Reviewed: Jun. 8, 2009

This recipe was excellent and so easy! I wanted to add a little depth of flavor, so right before it thickened completely up, I added 1/4 tsp of ground cinnamon & a dash of each ground nutmeg & ground cloves! SO awesome!

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Teri

Cooking Level: Beginning

Home Town: Frenchville, Pennsylvania, USA

Living In: Pennsburg, Pennsylvania, USA

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Reviewed: May 24, 2009

I will never buy to use as a topping a can of blueberry pie filling again! This recipe is GREAT! I cut down on the sugar but that is what is great, you can make as sweet as you want. We put on pancakes and cheesecake -yummy!

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Michelle

Cooking Level: Expert

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Reviewed: May 7, 2009

So yummy and very easy! I've even tried it with fresh blackberries and it turned out delicious as well!

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Comingdeer

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Reviewed: Apr. 26, 2009

If you have left over, frozen blueberries, and you just don't know what to do with them? Then make this wonderful recipe. I made an angel food cake and just did not want to make icing for it. I found this recipe and that cake was gone in seconds. Now I make this every time I make an angel food, or pancakes, or French toast. Just one word of advice, double this, or you will be crying when it is all gone. =^o^=

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Sean Eckman-Dempster

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 10, 2009

Only because I couldn't make the recipe to a T does it get 4 stars. I don't know how the recipe would be if I did. I didn't have any cornstarch so I used a little extra flour and used fresh blueberries so I needed some extra water. Boiled for about 3 minutes over medium heat. Served on pancakes. I would reduce the sugar as well. Simple with a great blueberry taste, will definitely use again!

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TNobe

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 1, 2009

I have yet to use on anything other than pancakes, but it is absolutely delicious. The sugar amount may have to be adjusted depending on the sweetness of the blueberries and also for preference. Every one who has tried this loves it.

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Nicole R.

Cooking Level: Intermediate

Home Town: Manlius, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Mar. 1, 2009

Wow..delicious! I used fresh blueberries and a bit more cornstarch to thicken it up- soo good! Thank you Ellen!

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Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Feb. 28, 2009

Yum! Really good. I made this as a treat for my hubby, who loves blueberries. We topped homemade pancakes with it!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

Great! I used fresh blueberries and had to cook them for about 3 minutes. I might reduce the sugar by a little next time, but this was very good as written. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 27, 2009

Super easy to make and yummy! I will absolutely make again but I think that I will reduce the sugar. The sauce was plenty sweet, not too sweet but I like the idea of using this instead of syrup and cutting back on the sugar a little.

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