Blueberry Topping Recipe -
Blueberry Topping Recipe
  • READY IN 20 mins

Blueberry Topping

Recipe by  

"My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
  2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
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Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2004

Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.

Most Helpful Critical Review
Mar 18, 2009

I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though, I still poured it on my cheescake.


12 Ratings

Oct 15, 2003

This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fiber. I will save this recipe and use it again, perhaps as written next time.

Jun 09, 2004

This was very good, I did add some cornstarch to thicken it a little.

Feb 28, 2011

Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything - goes against the grain to throw good food out and besides, we like a sauce with texture. Added cornstarch as I don't like a watery sauce. I note the recipe's author acknowledges the need for cornstarch to thicken the sauce - is there no way to amend a recipe once its published?

Aug 15, 2007

Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure. Chef Robear

Aug 17, 2010

As the person who posted this recipe, I've found, after some reviews, that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the reviews and improving on this recipe over the years.

Nov 07, 2008

Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch, as others had suggested. We used it over pound cake and vanilla ice cream...YUM!


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 100.5 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 2 mg
  • < 1%

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

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