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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: Jun. 3, 2007

This was soooooo good. I am always so appreciative for SIMPLE recipes...who needs all the fancy ingredients?? There are five of us in our family and I am always looking for comforting, home cooked recipes, and this is burned in my cookbook. Delicious warm on waffles, great on ice cream, love it, love it. Thank you, thank you!!! I did a berry mix, also done with just raspberries, this is a great basic recipe and swich up the fruit...

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Reviewer:

outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: May 26, 2007

This was really good over french toast. Will use the leftovers over vanilla ice cream! The measurements are perfect but it needs to cook longer than the 1 minute stated in the recipe to thicken the appropriate amount.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: May 19, 2007

awesome sauce, but i definatly needed more constarch, i almost doubled it. Very good!

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armywifey

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Reviewed: Apr. 30, 2007

Fantastic! I made this for a birthday pancake breakfast - for 7 teenage boys. They loved it. I especially appreciate that the ingredients are simple; the sauce had straight-forward blueberry flavor. I also used this recipe to make a strawberry sauce using frozen, sliced strawberries w/sugar - I thawed the container first, substituted apple juice for the water and mixed the corn starch into the juice before combining in the pot. It turned out great as well.

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