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: Jan. 27, 2009

Very Easy to Make and Tastes Great on Pancakes!

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anna

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Reviewed: Jan. 23, 2009

Perfect! I added some butter at the end to glaze it, and some lemon rind. Served hot on the top of the cold cheesecake... no words to express the feeling!! :)

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Zita

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Reviewed: Jan. 20, 2009

Absolutely delicious; the juice from 1/2 a lime (replaces part of the water) kicks the flavor up several notches, without tasting at all lime-y.

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emily2otters

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Reviewed: Dec. 25, 2008

Fast and easy! I used a little less sugar and a gab of frozen 3 berry mix from Trader Joes. My family devoured it over pancakes!

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Reviewer:

newmommy

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Dec. 2, 2008

This was pretty awesome, My husband really liked it I thought he was going to eat it all..

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amber

Cooking Level: Expert

Home Town: Defiance, Ohio, USA

Living In: Wauseon, Ohio, USA

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Reviewed: Nov. 11, 2008

This was good, my kids liked it enough :)

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Mad Cook

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Shorewood, Illinois, USA

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Reviewed: Oct. 6, 2008

I used this as a pie topping. Easy to make and great taste!

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Reviewed: Oct. 1, 2008

Easy and delicious. I used t tablespoons of cornstarch just to have a thicker sauce. Thank you for sharing this recipe!

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Aug. 23, 2008

This is just like the blueberry sauce we had in Alaska. I've been trying to duplicate it and am so glad I found this recipe. I like it because it tastes fresh and the berries remain whole. It's among my favorite breakfast recipes and I intend to serve it to guests that come up for football games. I'm not going to save this for breakfast though. It would be great on pound cake. Thank you!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Aug. 19, 2008

oh very delicious, and a simple recipe to boot. easy to whip up while i'm waiting for the German Baby (that just doesn't sound right) recipe i found here to puff up in the oven. thanks so much for sharing it!

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GIGGLEMOMMY1148

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Reviewed: Aug. 11, 2008

Fabulous it works with raspberries too. I've been using this recipe for canning. Uses way less sugar then what jam takes and no pectin. Makes wonderful gifts.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 9, 2008

Easiest topping for a cheesecake I've ever made in a pinch...and I can control the sugar with any berry I use. I used fresh berries, which can sometimes use just a little sugar but I used 1/3 cup sugar and the contrast with the cheesecake's sweetness was wonderful. Next time maybe add some lemon zest at the end for a fresh zing.

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yeahmom02

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Reviewed: Aug. 4, 2008

This was pretty good, but it was way too sweet for me. I had some blueberries that had been fresh-picked at a u-pick farm, and most were still a day or two from being 100% ripe, so I thought with the tartness and reducing the amount of sugar, it wouldn't taste too sweet. I'd cut the amount of sugar in half and add some lemon zest/juice next time.

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daleka

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 21, 2008

This is delicious and works well with strawberries as well. Had no idea that it was so easy and fresh. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jul. 6, 2008

Just got finished making this and my son says it's better then syrup on his pancakes. The only change I made was I added more cornstarch. A KEEPER !

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jordan's mom

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Marlton, New Jersey, USA

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Reviewed: Jul. 1, 2008

This recipe made more than I expected so after using on waffles and pancakes for breakfast, we served the leftovers warm on vanilla ice cream -- YUM. Not too sweet... perfect.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

EASY AND DELICIOUS!!! THANKS!!

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WhitbyMom

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Jun. 26, 2008

Excellent and easy... I added some lemon rind to it. Used frozen blueberries and it was perfect.

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HOLLYN1

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Reviewed: May 13, 2008

I made this with blackberries because that's what I had on hand. It was so good and I can't wait to try it with other berries.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Apr. 28, 2008

Fast, easy, and fantastic. What could be better? I used frozen wild blueberries and added an extra half-tablespoon of cornstarch, as I wanted the sauce to be a wee bit thicker. I let it boil for two minutes, and the consistency was just right for serving over ice cream. After spending the night in the fridge, the flavor was even better. We ate the remainder on buttered toast over the next three days, and it was still perfect. Thanks for the excellent recipe!

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