READY IN 15 mins

Blueberry Sauce

Read Reviews (476)

"Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well." — ISYBEL

Directions

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Kitchen-Friendly View

PREP 5 mins
COOK 10 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 18, 2006

The secret to this recipe is to not serve it right away! I tasted it on the stove when done and thought too much OJ. I served breakfast about an hour later and reheated the syrup and the flavor totally changed it was ALL BLUEBERRY! Flavors just needed to settle. Wonderful recipe!!!

—tearbear

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Most Helpful Critical Review

Feb 28, 2006

This is good, but next time I will use less orange juice. I could taste it more than I prefer. I only used 2 tablespoons cornstartch and skipped out on the almond extract/cinnamon. Great consistency.

—NIKKEL

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629 Ratings

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Dec 02, 2010

This was delicious. Made for a neighborhood waffle party and it was devoured. Wouldn't change a thing except to make it a couple of days before so the flavors have a chance to marry. Wonderful sauce!

—Crystal S

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Apr 20, 2006

Okay, I originally rated this a 4 but when I tasted it 2 days later it was amazing. Very orangy in the beginning but flavors really blended. Used frozen blueberries, strawberries, and rasberries. I have enough to feed an army right now but I will freeze and use next month for family reunion.

—LISAPERP

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Mar 06, 2006

First of all, I substituted splenda for the white sugar to make it a little bit more healthy. This sauce is great on just about everything, but my personal favorite is whole-wheat buttermilk pancakes.

—Toph

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Jun 27, 2007

This has become a staple at my house. We make it almost every weekend to put over waffles or pancakes. I do use frozen blueberries when I can't get fresh. Do not freeze this recipe, it will thaw with a funky texture!

—MEGANEMC

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Sep 05, 2005

Absolutely wonderful...I made a few minor changes...I only used 3/4 cup orange juice,(and added 1/4 cup water to make a total of 1 cup) because the juice I used is quite strong(Tropicana)and I only used half the cornstarch and water mixture because I like my sauces quite runny. In the end I got wonderful reviews for this sauce which I used with a lemon cheesecake...Yummy!!

—LYNNZUPAN

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Mar 29, 2006

The almond flavor enhances the blueberry flavor--amazing! I like about a tablespoon less corn starch. I have also made this recipe with lemonade instead of orange juice.

—Kendra M.

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Nutrition

Calories
119 kcal
6%

Carbohydrates
30 g
10%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
1 g
4%

Protein
0.5 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 119
** Calories from Fat: 2

% Daily Value *
** Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 91mg 3 %
** Total Carbohydrates 30g 10 %
** Dietary Fiber 1g 4 %
** Protein 0.5g < 1 %
** Sugars 24.9g
** Vitamin A 2 %
** Vitamin C 32 %
** Calcium < 1 %
** Iron 2 %
** Thiamin 5 %
** Niacin 2 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.