Recipe by advburgh
"Awesome on pancakes!"
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I tried this recipe because I was out of OJ for traditional blueberry sauce. I did add a teaspoon of orange extract with the water. The sauce ended up very thin so I added in two teaspoons of corn starch. This thickened it up nicely. Sprinkled some nutmeg on and it was ready to go. So good that I will use this as my go to blueberry sauce recipe.
This is a good base recipe to help you figure out what you like. I find that this recipe is too sweet with not enough blueberries; I also find that it is a bit thin. Below is how I I have changed it to make it less sweet and thicker. With the addition of mixing the water and corn starch first, the directions are still the same.
1/2 T corn starch
1/4 c packed brown sugar
1c frozen blueberries
1t vanilla extract
1t almod extract
I cut the water back by a teaspoon and added in a teaspoon of pure vanilla extract. My sauce was a little runny, next time I would cut the water back a little for a thicker sauce. I made this to go over a copycat recipe of Denny's french toast--the kids are still talking about it.
Soo yummy. I poured it over waffles for my family, and every last plate was licked clean. It was very sweet, which was NOT a problem for me. Others might want to add a pinch of salt to counteract the sweetness.
I used fresh blueberries. I little less sugar and a little more blueberries plus a small amount of cornstarch. It was Delicious.
Made this with our pan cakes! What can I say, delicious!!! Felt like licking the bowl...
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Blueberry Sauce
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: < 1
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